Chocolate Raspberry Trifle Recipe

5 from 12 votes

This super easy and perfect dessert is made in under 20 minutes. It has some beautiful layers made out of tart raspberries, creamy chocolate pudding, layers of cake and sweet whipped cream.

It's a delicious chocolate dessert that's perfect for the whole family!

Prep Time20

Total Time20

Servings: 6 people

Equipment

1 Electric mixer
1 whisk attachment
1 trifle bowl

Ingredients

Chocolate pudding

1 package instant chocolate pudding mixture
2 Cups Heavy whipping cream (to substitute milk) or as much milk as the instructions call for in the package
1 Tablespoon vanilla extract

Chocolate Cake

1 unit Chocolate pound cake store bought or boxed cake

Whipped Cream

3 Cups heavy whipping cream cold
3 Tablespoons granulated sugar

Raspberries

4 Cups fresh raspberries washed and dried

Optional: Shaved Chocolate

1/8 Cup Chocolate bar shaved

Instructions

Start by making the chocolate pudding. Follow the package directions, substituting the milk with heavy cream, and add 1 tablespoon of vanilla extract. Transfer the pudding to a medium bowl and refrigerate while you prepare the remaining ingredients.
⚠️ Important: Use INSTANT pudding mixThis recipe uses instant pudding, not cook-and-serve. Cook-and-serve pudding must be cooked on the stovetop and will not set correctly if used here.Also, make sure your milk or cream is very cold and measure the liquid exactly as written.
1 package instant chocolate pudding mixture, 2 Cups Heavy whipping cream (to substitute milk), 1 Tablespoon vanilla extract
Cut the chocolate cake in cake cubes and set aside.
1 unit Chocolate pound cake
Over a large bowl with the whisk attachment of an electric mixer, whip in high speed the heavy cream and sugar until stiff peaks form. Set aside
3 Cups (709.8 ml) heavy whipping cream, 3 Tablespoons granulated sugar
Start layering your dessert in a trifle bowl or trifle dish. I did not follow a layering order in mine, since I wanted raspberries in the middle and as a topping, but feel free to use any order you want, using 2 layers of each of the ingredients separately.
In the end you should have 2 layers of the pudding chocolate mixture, 2 layers of chocolate cake, 2 of whipped cream and 2 of fresh raspberries.
4 Cups (480 g) fresh raspberries
Use chocolate shavings on top of the trifle to decorate.
1/8 Cup (21.9 g) Chocolate bar

Notes

Expert tips for the perfect Raspberry Chocolate trifle

- You can also make this in mason jars, for individual portions
- Make sure you do not over-whip your heavy cream, or it can curdle. If it does curdle, just add cold heavy cream -little by little- with your mixer running at low speed until the whipped cream regains its fluffy texture
- If you washed your raspberries right before using them, make sure to tap them dry before layering them with the rest of the ingredients

Substitutions

Use white cake or angel food cake instead of the chocolate cake
You can substitute the chocolate pudding with vanilla pudding
Use raspberry jam instead of fresh raspberries
If you’re a brownie lover, substitute the chocolate cake with brownie. You can make your own brownies or buy store-bought brownies
If you’re looking for some extra time, substitute the homemade whipped cream with Cool Whip

FAQS

Should trifle be served at room temperature?

This trifle should be served cold and stored in the refrigerator at all times.

Should a trifle be made the night before?

You can definitely make your trifle the night before.

I made this one ahead of time, placed a few toothpicks on top to prevent the plastic wrap from touching the whipped cream, and then covered it.

What if my whipped cream becomes grainy?

Stop whipping immediately — if it’s already grainy, add a splash of cold heavy cream and whisk slowly to smooth it out.

Why didn’t my pudding set properly?

This is usually caused by using cook-and-serve pudding instead of instant pudding, changing the liquid amount, or using milk or cream that isn’t cold. Instant pudding is designed to set without cooking and needs cold liquid and accurate measurements to thicken correctly.

My pudding looks thin or runny — will it thicken later?

Yes, in most cases. Instant pudding continues to thicken as it rests. Let it sit in the refrigerator for 5–10 minutes before using. If it’s still very loose after chilling, the liquid ratio may have been off.

Why did my pudding turn grainy or separate?

This can happen if the pudding is over-mixed or if a hand mixer is used for too long. Instant pudding only needs to be whisked until thickened — stop as soon as it sets.

Can I use non-dairy milk?

Most instant pudding mixes are designed to work with dairy milk. Non-dairy milks (like almond or oat) may result in a looser texture unless the pudding mix specifically states it’s plant-based.

How do I store my Chocolate Raspberry Trifle?

This trifle should be stored covered in the refrigerator. It will last for up to 3 days.