Chocolate Cake Trifle

A tall glass bowl of chocolate trifle showing the layers with chocolate toffee candies scattered around it.

This chocolate cake trifle is a rich, indulgent dessert that’s surprisingly easy to make. With layers of moist chocolate cake, creamy pudding, and fluffy whipped topping, it comes together in just 30 minutes!

Course Dessert

Cuisine American

Diet Low Salt

Prep Time 10

Resting time 1

Servings servings

Calories 457kcal

Author Jessy Freimann

Equipment

Ingredients

1 Devil's Food cake mix + the ingredients that the mix calls for
3 ounces instant vanilla pudding
1 ⅓ cups milk
⅓ cup Kahlua
5 chocolate toffee candy bars (like Skor or Heath bars or any other toffee candy bars)
16 ounces whipped topping (make sure you get the large one, not the regular size)

Instructions

Bake the cake as directed on the packaging in two 8 inch round cake pans.
Let the cakes cool completely and slice each hake in half so you have a total of 4 round layers.
While the cakes cool, combine the pudding mix with milk and Kahlua. Refrigerate to thicken.
Break the toffee candy bars into small pieces with a meat mallet or rolling pin. Set aside.
When you're ready to assemble, layer cake, pudding, whipped topping and toffee candy bar pieces until you've reached the top (you should have around 4 layers).
Refrigerate overnight until you're ready to serve.

Video

Notes

This is a make-ahead dessert that tastes even better after sitting for at least a few hours. You can make it up to 2 days in advance.

Use instant pudding- Regular stovetop pudding takes longer to make and may not set up as well for layering.

Add some fruit! Raspberries or strawberries can add a refreshing contrast to the rich chocolate layers. Dry the berries well so your trifle doesn't get soggy.

Clear, glass trifle dishes are best, but you can also serve this recipe in a large bowl or even individual serving cups.

Ingredients to prep ahead- Bake the cake and prepare the pudding in advance so assembling the trifle is quick and easy. But really this is best totally made ahead.

Leftovers and storage- Keep the dessert covered in the fridge for up to 4 days. The texture stays delicious without getting too soggy. For an extra crunch, sprinkle fresh toffee bits on top before serving. Freezing isn’t recommended as the pudding and whipped topping don’t thaw well.

Nutrition