A festive layered trifle featuring rich chocolate cake, creamy filling, and peppermint accents — ideal for holiday gatherings.
Why You’ll Love This Recipe
This trifle combines moist chocolate cake with smooth, lightly sweetened cream and refreshing peppermint. Its layered presentation makes it visually striking, while the balance of chocolate and mint flavors makes it a standout dessert for special occasions.
ingredients
chocolate cake, cubed
whipped cream or whipped topping
vanilla pudding or custard
crushed peppermint candies
chocolate chunks or shavings
optional chocolate sauce or hot fudge
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
directions
- Prepare or slice the chocolate cake into cubes.
- Whip the cream until soft peaks form, then set aside.
- In a trifle bowl, layer half of the cake cubes.
- Spread a layer of pudding or custard over the cake.
- Add a layer of whipped cream.
- Sprinkle crushed peppermint and chocolate chunks on top.
- Repeat layers, finishing with whipped cream and decorative toppings.
- Chill for at least one hour before serving.
Servings and timing
Serves: 8–10
Preparation: 25 minutes
Chilling: 1 hour
Total: 1 hour 25 minutes
Variations
• Add layers of chocolate sauce or hot fudge for extra richness.
• Use mint chocolate chip ice cream instead of pudding.
• Substitute crushed candy canes with crushed mint cookies.
storage/reheating
Store covered in the refrigerator for up to 2 days. Serve chilled; do not freeze, as the texture will deteriorate.
FAQs
What cake is best for this trifle?
A dense chocolate cake or brownie works well to hold up under the layers.
Can I make this ahead?
Yes; assemble and refrigerate up to 24 hours before serving.
Is this suitable for large gatherings?
Yes, its dramatic presentation makes it ideal for parties.
Can I use store‑bought pudding?
Yes, instant pudding simplifies preparation.
What peppermint should I use?
Crushed candy canes or peppermint candies are suitable.
Can this be gluten‑free?
Yes, if gluten‑free cake and pudding are used.
Can kids help make it?
Yes; they can assist with layering.
How do I prevent it from getting soggy?
Do not over‑soak cake and serve within two days.
Can I replace whipped cream?
Stable whipped cream or whipped topping works best.
Should this be served cold?
Yes, it is best served well chilled.
Conclusion
Holiday chocolate peppermint trifle is a visually appealing and festive dessert that layers texture and flavor beautifully, making it perfect for celebrations.
Print
Holiday Chocolate Peppermint Trifle
- Prep Time: 30 minutes
- Cook Time: 30 minutes (for cake)
- Total Time: 1 hour (plus chilling)
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: No-Bake (after cake preparation)
- Cuisine: American
- Diet: Vegetarian
Description
Holiday Chocolate Peppermint Trifle is a festive layered dessert featuring rich chocolate cake, creamy peppermint mousse, and fluffy whipped cream, topped with crushed candy canes for a seasonal crunch — perfect for Christmas gatherings and winter celebrations.
Ingredients
- 1 box chocolate cake mix (plus required eggs, oil, and water)
- 1 (3.9 oz) box instant chocolate pudding mix
- 2 cups cold milk
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp peppermint extract
- 1 (8 oz) tub whipped topping or extra whipped cream (optional)
- 1/2 cup crushed peppermint candies or candy canes
- Chocolate shavings or curls (optional, for garnish)
Instructions
- Bake the chocolate cake according to package directions. Let cool completely, then cut into 1-inch cubes.
- In a mixing bowl, whisk together pudding mix and cold milk for 2 minutes until thickened. Set aside.
- In another bowl, beat heavy cream, powdered sugar, and peppermint extract until stiff peaks form. Reserve half for topping, if desired.
- Fold the other half of the whipped cream into the chocolate pudding to make a peppermint mousse.
- In a trifle dish or large glass bowl, layer half of the cake cubes, followed by half of the peppermint mousse, and a sprinkle of crushed peppermint.
- Repeat with the remaining cake, mousse, and top with reserved whipped cream or whipped topping.
- Garnish with more crushed candy canes and chocolate shavings. Chill for at least 1 hour before serving.
Notes
- For homemade cake, substitute with your favorite chocolate cake recipe.
- Crush candy canes just before serving to maintain crunch and color.
- This dessert can be made a day in advance and kept refrigerated.
- Use clear glassware to show off the festive layers.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 35g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
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