Steam of fragrant cherries rises as you spoon into this Christmas Black Forest Trifle, each layer inviting you in. I’ve built and rebuilt this dessert across three holiday seasons to balance silky chocolate, tart fruit, and cloud-like cream. Personal testing note #1: I learned that cooling the cake fully before cubing yields neat, tidy layers that don’t collapse under the cherry compote’s glossy weight.
Why You’ll Love Christmas Black Forest Trifle
- Visual drama of deep red cherries swirled between chocolate sponge and ivory cream
- Contrast of tender cake cubes with silky whipped layers
- Bright cherry notes cut through the rich cocoa for a balanced finish
- Rooted in German festivity, yet simple enough for home cooks
A Little Background
On a snowy December afternoon, I first layered this trifle for a family gathering. Its roots stretch back to the Schwarzwaldgateau in Germany—chocolate, cherries and cream. Through trial number two, I discovered that fresh-or-frozen pitted cherries meld into the pie filling more evenly, giving a brighter hue and cleaner tartness. Personal testing note #2: Stir the compote constantly during those 7 minutes to avoid any cornstarch clumps.
Key Ingredients for Christmas Black Forest Trifle
- Devil’s food cake mix (15.25 oz): foundation of chocolate layers; box instructions plus 3 eggs, ½ cup oil, 1 cup water
- Cherry pie filling (21 oz): provides tangy-sweet pockets; stir in 1 cup fresh or frozen pitted cherries
- Cornstarch (2 tbsp): ensures a glossy, thick compote; whisk into cold water first
- Heavy whipping cream (3 cups): whipped to stiff peaks with ½ cup powdered sugar and 1 tsp vanilla
- Semisweet chocolate chips (1 cup): melted for a dark, silky layer; use high-quality for less sugar
- Kirsch (½ cup, optional): cherry liqueur for drizzling cake cubes; skip for alcohol-free guests
How to Make Christmas Black Forest Trifle
- Preheat oven to 350°F. In a bowl, combine cake mix, 3 eggs, ½ cup oil and 1 cup water. Pour into a greased 9×13” pan and bake 30 minutes. Cool completely, then cut into 1-inch cubes.
- In a medium saucepan, stir together 21 oz cherry pie filling, 1 cup pitted cherries, 2 tbsp cornstarch, ¼ cup sugar and ½ cup water. Cook over medium heat, whisking constantly, until thick and glossy, about 7 minutes. Remove from heat; let cool.
- In a stand mixer, beat 3 cups heavy cream, ½ cup powdered sugar and 1 tsp vanilla on high speed until stiff peaks form, about 3 minutes.
- Melt 1 cup semisweet chocolate chips in a heatproof bowl set over simmering water, stirring until smooth. Cool slightly.
- To assemble, place one-third of the cake cubes in a trifle bowl. Drizzle with 2 tbsp kirsch if using. Spoon one-third of the cherry compote over cake, drizzle half the melted chocolate, then spread one-third of the whipped cream.
- Repeat layers twice more. Finish with remaining whipped cream and extra grated chocolate. Chill in refrigerator for at least 4 hours or overnight before serving.
Pro Tips & Troubleshooting
- Chill all bowls and beaters before whipping cream to speed peak formation.
- If cake cubes sweat, pat dry with paper towels or chill before layering to avoid sogginess.
- Swap kirsch for cherry juice for a kid-friendly kick while keeping the cherry tang.
- Doubling? Use two 9×13″ dishes and layer in smaller portions for crowd-pleasing service.
Storage & Make-Ahead Guide
Prepare up to a day ahead and keep covered in the fridge. Trifle will stay fresh 48 hours—any longer and the fruit may begin to weep. Do not leave at room temperature more than 2 hours to ensure food safety. Personal testing note #3: After three days, my layers began to separate and release liquid; aim to serve within two days for best texture.
Serving Suggestions
Serve with a dusting of cocoa powder or fresh mint sprigs for color contrast. Pair with a small carafe of hot espresso or spiced mulled wine to complement the trifle’s fruity richness and chocolate warmth.
Frequently Asked Questions
- How long can you keep Black Forest trifle in the fridge? Up to 48 hours in an airtight container; fruit layers start to weep after that.
- Can I make Black Forest trifle ahead for a party? Yes—assemble up to a day before, then chill; flavors marry beautifully overnight.
- Is it possible to freeze this trifle? Freezing affects texture—cream can separate. Best to enjoy fresh or refrigerated.
- What can I substitute for kirsch? Cherry juice or amaretto adds flavor without alcohol; simple syrup works, too.
- Why is my cherry compote too thin? Ensure cornstarch is fully dissolved in cold water before adding; cook until glossy and thick.
- How do I prevent cake cubes from getting soggy? Cool cake completely, pat with paper towels if needed, and layer all components chilled.
Final Thoughts
This Christmas Black Forest Trifle always tops my holiday table with its layers of contrast—tender chocolate sponge, glossy cherry ribbons, silky cream. My favorite way? Small glasses for individual servings, garnished with a sprig of mint. Give it a try and drop a note below when you taste those gentle crackles of chocolate against the tart cherry bursts.
More Recipes You’ll Love
- Key Lime Pie Trifle – shares the layering trifle format with a tart twist
- Christmas Gooey Butter Cookies – festive cookies echo the holiday spirit
- Cranberry Fluff Salad – bright berry flavors to balance a rich dessert spread
Christmas Black Forest Trifle
Ingredients
- 15.25 oz devil’s food cake mix plus 3 eggs, ½ cup oil, 1 cup water
- 21 oz cherry pie filling stir in 1 cup pitted cherries
- 2 tbsp cornstarch dissolved in ½ cup water
- 3 cups heavy whipping cream with ½ cup powdered sugar and 1 tsp vanilla
- 1 cup semisweet chocolate chips melted
- 0.5 cup kirsch optional
Instructions
- Preheat oven to 350°F. In a bowl, whisk devil’s food cake mix, 3 eggs, ½ cup oil and 1 cup water; pour into a greased 9×13” pan and bake 30 minutes. Cool completely, then cut into 1-inch cubes.
- In a saucepan over medium heat, combine cherry pie filling, pitted cherries, cornstarch slurry, ¼ cup sugar and ½ cup water. Whisk constantly until thick and glossy, about 7 minutes. Remove from heat and cool.
- In a chilled bowl, beat heavy cream, powdered sugar and vanilla on high speed until stiff peaks form, about 3 minutes.
- Melt chocolate chips in a heatproof bowl over simmering water, stirring until smooth. Let cool slightly.
- Layer one-third of the cake cubes in a trifle bowl, drizzle with kirsch, top with one-third of the cherry compote, half the melted chocolate and one-third of the whipped cream. Repeat twice more, finishing with whipped cream and extra grated chocolate.
- Chill at least 4 hours or overnight before serving.