This Christmas Black Forest Trifle layers tender chocolate cake, juicy cherries, and billowy vanilla cream into a sparkle-on-the-table dessert. It is easy to assemble, make-ahead friendly, and guaranteed to gather everyone around for seconds.
Christmas Black Forest Trifle
Equipment
- 1 Saucepan
- 1 Whisk
- 1 Mixing Bowl
- 1 Electric Mixer hand or stand
- 1 Trifle bowl clear
- 1 Spatula
- 1 Knife for cubing cake
- 1 Measuring cups and spoons
Ingredients
Cherry Compote
- 5 cups pitted cherries fresh or frozen
- 0.5 cup granulated sugar
- 1 tbsp lemon juice
- 0.25 cup water for cooking
- 2 tbsp cornstarch
- 2 tbsp water for slurry
Vanilla Cream
- 8 oz mascarpone or cream cheese
- 0.5 cup powdered sugar
- 1 tsp alcohol-free vanilla
- 2 cups heavy cream cold
To Assemble & Finish
- 1 pan chocolate cake 9x13-inch, cooled; cut into 1-inch cubes
- 0.5 cup cherry or grape juice to lightly moisten cake
- 2 oz dark chocolate for shavings or curls
- Fresh cherries for garnish (optional)
Instructions
Cherry Compote
- Add cherries, sugar, lemon juice, and 1/4 cup water to a saucepan. Simmer 5 to 7 minutes until the fruit is juicy and glossy. Stir in the cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water) and cook 1 to 2 minutes more until thick and jammy. Cool completely.
Vanilla Cream
- Beat mascarpone or cream cheese with powdered sugar and alcohol-free vanilla until smooth. Stream in cold heavy cream and whip to soft, billowy peaks. Do not overbeat.
Assemble
- Cube the cooled chocolate cake. If the cake is very dry, brush or drizzle lightly with cherry or grape juice to keep it tender.
- In a clear trifle bowl, add a layer of cake cubes. Spoon over cherry compote, then spread a generous layer of vanilla cream. Repeat the layers until you reach the top, finishing with cream.
- Cover and refrigerate at least 2 hours, up to 24 hours. Before serving, add chocolate shavings and a few fresh cherries.
Notes
Why You’ll Love This Christmas Black Forest Trifle
- Showstopping layers that look as festive as they taste.
- Make it the day before so dessert is stress free on the big day.
- No special skills needed, just simple steps and a clear trifle bowl.
- Balanced chocolate and cherry flavor with a light, creamy finish.
- Flexible ingredients, use pantry shortcuts when you need them.
Christmas Black Forest Trifle Ingredients & Substitutions
- Chocolate cake or brownies: 1 pan chocolate cake (9×13 inches), fully cooled and cut in 1 inch cubes. Sub in chocolate sponge, chocolate cupcakes, or store-bought chocolate loaf.
- Cherries: 5 cups pitted cherries, fresh or frozen. If frozen, do not thaw completely before cooking.
- Sugar and lemon: 1/2 cup granulated sugar and 1 tablespoon lemon juice to brighten the cherry compote.
- Cornstarch slurry: 2 tablespoons cornstarch mixed with 2 tablespoons water to thicken the cherries without gelatin.
- Cherry or grape juice: 1/2 cup to lightly moisten the cake layers. Use the juice from the cherries if you have it.
- Vanilla cream: 2 cups cold heavy cream, 8 ounces mascarpone or cream cheese, 1/2 cup powdered sugar, and 1 teaspoon alcohol-free vanilla.
- Chocolate finish: 2 ounces dark chocolate for shavings or curls. Optional fresh cherries for garnish.
Step-by-Step Instructions to Make Christmas Black Forest Trifle
Step 1: Cook the cherry compote
Add cherries, sugar, lemon juice, and 1/4 cup water to a saucepan. Simmer 5 to 7 minutes until the fruit is juicy and glossy. Stir in the cornstarch slurry and cook 1 to 2 minutes more until thick and jammy. Cool completely.
Step 2: Whip the vanilla cream
Beat mascarpone or cream cheese with powdered sugar and alcohol-free vanilla until smooth. Stream in cold heavy cream and whip to soft, billowy peaks. Do not overbeat.
Step 3: Prep the cake
Cube the cooled chocolate cake. If the cake is very dry, brush or drizzle with a little cherry or grape juice to keep it tender.
Step 4: Layer the trifle
In a clear trifle bowl, add a layer of cake cubes. Spoon over cherry compote, then spread a generous layer of vanilla cream. Repeat the layers until you reach the top, finishing with cream.
Step 5: Chill and finish
Cover and refrigerate at least 2 hours, up to 24 hours. Before serving, add chocolate shavings and a few fresh cherries.
Tips for Success
- Cool the cherry compote fully so it does not melt the cream.
- Chill the bowl and beaters for the cream for faster, fluffier peaks.
- Keep layers even for that clean, photo-ready slice.
- Go light on the juice when moistening the cake to avoid sogginess.
- Use a wide, clear bowl so the layers shine on your table.
Variations of Christmas Black Forest Trifle
- Mini trifles: Layer in small glasses or jars for individual servings.
- Brownie base: Swap cake for chewy brownies for extra fudgy bites.
- White chocolate cream: Fold in finely grated white chocolate to the cream.
- Crunchy twist: Add a layer of crushed chocolate wafers or toasted sliced almonds.
- Shortcut cherries: Use good-quality cherry jam thinned with a splash of cherry or grape juice plus lemon.
Serving Suggestions: What to Pair with Christmas Black Forest Trifle
- Hot drinks: Peppermint hot chocolate, cappuccino, or spiced black tea.
- Fresh sides: Orange wedges or a simple winter fruit salad.
- Sweet nibbles: Chocolate-dipped pretzels or salted nuts for contrast.
Storage & Reheating Instructions
- Storage: Cover and refrigerate up to 3 days. The flavors meld and the cake stays tender.
- Freezing: Not recommended, the cream can split.
- Refreshing leftovers: Add a fresh swoop of cream and a few cherries on top before serving again.
Memories Made Around the Table
Every Christmas Eve, I set this trifle in the center and watch eyes light up. The first spoonful always gets a chorus of happy sighs. It is the kind of dessert that feels like a tradition from the very first time you make it.
FAQs
Can I make this a day ahead? Yes. Assemble up to 24 hours in advance, keep covered and chilled, then garnish just before serving.
What can I use instead of cherries? Try a mix of raspberries and blackberries, or use strawberries with a squeeze of lemon for brightness.
No trifle bowl? Use a deep glass dish, a clear 9 by 9 pan, or layer in jars for portable servings.
Can I use canned cherry pie filling? You can. Stir in a little lemon juice and a splash of cherry or grape juice to loosen and brighten the flavor.
How do I keep the cake from getting soggy? Lightly moisten the cake, do not soak it. Chill the trifle so the cream sets and the layers hold.
Final Thoughts
This Christmas Black Forest Trifle is festive, forgiving, and pure joy in a bowl. Make it once and it will earn a permanent place in your holiday lineup.