Creamy, crunchy, and decadently chocolatey — this German Chocolate Cake Trifle takes all the comfort of a classic cake and turns it into an easy, show-stopping layered dessert. It’s perfect for potlucks, family dinners, or anytime you want a little nostalgia with minimal fuss. Fun fact: trifle-style desserts became popular in England as a way to stretch richer ingredients into something that serves a crowd — which is exactly what this recipe does.
If you love the ease of boxed mix shortcuts combined with homemade flair, this recipe is for you. It’s simple to assemble, quick to prepare once the cake and filling are ready, and wildly family-friendly. For a similar crowd-pleasing dessert, check out this layered twist on the classic German Chocolate Cake Trifle recipe for more inspiration. Ready to dive in? You’ll be impressed by how effortlessly this dessert comes together and how big the smiles are when it’s served.
What is German Chocolate Cake Trifle?
Is it a cake? Is it a pudding? It’s both and more — in a good way. A German Chocolate Cake Trifle is a layered dessert that uses cubes of German chocolate cake, a rich coconut-pecan custard, and whipped cream or optional toppings to create texture and flavor in every spoonful. Wondering why it’s called German chocolate when it’s actually American? Who knows — maybe someone charmingly misread a recipe while saying “the way to a man’s heart is through his stomach.” Whatever the origin, it’s a delightful mash-up that begs to be shared. Give it a try and see why trifles are such a celebratory favorite.
Why You’ll Love This
This trifle is irresistible for three big reasons:
- Decadent texture contrast — moist chocolate cake cubes meet a silky, coconut-pecan filling and light whipped cream for every mouthful to be both rich and refreshing.
- Cost-effective and crowd-friendly — using a boxed cake mix (or your homemade cake) saves time and money while feeding many people without fuss.
- Flavorful, customizable toppings — chocolate chips, fresh berries, or a drizzle of caramel all elevate the dessert and make it look bakery-worthy.
Compared to a traditional German chocolate cake, this trifle is easier to portion and faster to assemble, and it makes leftovers taste just as special. If you enjoyed our other layered desserts, you’ll definitely want to add this to your rotation. Give it a try tonight — your family will thank you.
How to Make
Quick Overview
This trifle is quick to prepare because you bake one sheet of cake, make a simple coconut-pecan custard, and layer. Expect a mix of moist cake, creamy filling, and crunchy pecans. Prep time is about 25 minutes active, bake time 25–30 minutes, and assembly plus cooling another 30–45 minutes, depending on chilling.
Ingredients
1 box German chocolate cake mix (or homemade equivalent) — prepare with eggs, oil, and water as directed on the box
3 large eggs, room temperature (if not using boxed mix eggs) — follow cake mix directions
1/2 cup vegetable oil (or oil specified by cake mix) — for cake mix preparation
1 cup water (or amount listed on cake mix) — for cake preparation
1 can (14 ounces) sweetened condensed milk — room temperature
1 cup heavy cream — cold, for custard and whipping if desired
1 cup shredded coconut — sweetened or unsweetened based on preference
1 cup chopped pecans — toasted lightly for best flavor
1/2 cup unsalted butter — cut into pieces for even melting in custard
1 cup granulated sugar — for custard
4 large egg yolks — room temperature, whisked before adding
1 teaspoon vanilla extract — for custard and whipped cream flavor
1/2 cup chocolate chips (optional) — for topping
Fresh berries (optional) — for garnish, washed and patted dry
Caramel sauce (optional) — for drizzling on top
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and prepare the cake mix as directed on the box, using the eggs, oil, and water amounts listed. Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack. Once cooled, cut the cake into 1-inch cubes and set aside.
- In a medium saucepan over medium heat, combine the sweetened condensed milk, 1 cup heavy cream, 1/2 cup unsalted butter, and 1 cup granulated sugar. Stir continuously until the mixture is warmed and slightly thickened, about 6–8 minutes.
- Reduce heat to low. Slowly whisk in the 4 egg yolks, one tablespoon at a time, to temper them and prevent scrambling. Continue cooking and stirring until the mixture becomes thick and bubbly, about 3–5 minutes.
- Remove from heat and stir in 1 teaspoon vanilla extract, 1 cup shredded coconut, and 1 cup chopped pecans. Allow the coconut-pecan filling to cool to room temperature, stirring occasionally to prevent a skin from forming.
- To assemble the trifle, choose a clear trifle dish or large glass bowl. Place a layer of cake cubes across the bottom of the dish evenly.
- Spoon a generous layer of the cooled coconut-pecan filling over the cake cubes, smoothing lightly with a spatula.
- Repeat layers of cake cubes and filling until the dish is full, ending with a final layer of the coconut-pecan filling on top.
- Optionally, sprinkle chocolate chips, fresh berries, or a drizzle of caramel sauce over the top for garnish.
- Chill the trifle for at least 1 hour before serving to allow flavors to meld. Serve chilled or slightly chilled.
What to Serve With
Serve this trifle with light coffee or tea to balance the richness. Fresh fruit salads or a citrusy green salad with a simple vinaigrette offer a bright contrast. For a special occasion, pair with a scoop of vanilla ice cream or a glass of cold milk. If you want a drink pairing, try an espresso martini or a lightly sweet Riesling.
Top Tips for Perfecting
- Ingredient substitutions: Use unsweetened coconut if you prefer less sweetness; swap pecans for walnuts if needed. For a lighter custard, reduce the butter by 1–2 tablespoons.
- Timing adjustments: Make the custard ahead and chill; assemble just before serving to preserve cake texture, or assemble and chill overnight for deeper flavor melding.
- Flavor boosts: Toast the coconut and pecans for a few minutes on a baking sheet to enhance nuttiness. Add a pinch of flaky sea salt on top before serving to heighten sweetness.
- Common mistakes to avoid: Don’t add hot custard to the cake or it will make the cake soggy — cool the custard first. When whisking yolks into hot liquid, temper slowly to avoid scrambled bits.
- Presentation tip: Use a clear trifle bowl or mason jars for individual servings so the layers shine.
Storing and Reheating Tips
Refrigeration: Cover the trifle tightly with plastic wrap or an airtight lid and refrigerate for up to 3–4 days. The flavors will intensify, but the cake may soften over time.
Freezing: This dessert is best enjoyed fresh or refrigerated. Freezing is not recommended because the cream and custard textures can change when thawed.
Shelf life details: Consume within 3–4 days for best texture and freshness.
Reheating: Serve chilled or bring to slightly less cold (10–15 minutes at room temperature) before serving. Do not microwave the whole trifle; individual portions can be warmed briefly if desired, but the contrast of cold custard and cake is part of the appeal.
FAQs
What kind of cake mix should I use if I want a richer chocolate flavor?
Use a German chocolate or devil’s food mix for deeper cocoa notes. You can also substitute 1/4 cup cocoa into a chocolate cake recipe for extra richness.
Can I make the coconut-pecan filling ahead of time?
Yes. The filling can be made and refrigerated for up to 2 days. Cool it completely before assembling the trifle.
Is there a dairy-free version of this trifle?
You can use coconut cream instead of heavy cream, margarine or vegan butter in place of butter, and dairy-free sweetened condensed milk alternatives. Note texture and flavor will vary.
Can I assemble individual trifles instead of one large dish?
Absolutely — use small mason jars or dessert glasses to make individual portions. Assembly and chilling times are the same.
How do I prevent the cake from getting too soggy?
Make sure the custard is cool before layering, and don’t over-soak the cake with liquid. Chill the assembled trifle for a shorter time if you prefer firmer cake layers.
Conclusion
This German Chocolate Cake Trifle is an easy, crowd-pleasing dessert that brings classic flavors together in a beautiful, layered presentation. It’s simple enough for weeknight treats and elegant enough for celebrations, and it’s one of those desserts that practically everyone will love. If you want more recipe ideas or variations, check out this lovely riff on the trifle from German Chocolate Cake Trifle – Brownie Bites Blog and another take with helpful tips at German Chocolate Cake Trifle – Poofy Cheeks. Give it a try, share it with friends, and enjoy every luscious spoonful.
German Chocolate Cake Trifle
Equipment
- 9x13 inch Baking Dish
- Medium Saucepan
- Trifle dish or large glass bowl
Ingredients
Cake Ingredients
- 1 box German chocolate cake mix Prepare with eggs, oil, and water as directed on the box.
- 3 large eggs Room temperature, if not using boxed mix eggs.
- 1/2 cup vegetable oil Or oil specified by cake mix.
- 1 cup water Or amount listed on cake mix.
Custard Ingredients
- 1 can sweetened condensed milk Room temperature.
- 1 cup heavy cream Cold, for custard and whipping if desired.
- 1 cup shredded coconut Sweetened or unsweetened based on preference.
- 1 cup chopped pecans Toasted lightly for best flavor.
- 1/2 cup unsalted butter Cut into pieces for even melting in custard.
- 1 cup granulated sugar For custard.
- 4 large egg yolks Room temperature, whisked before adding.
- 1 teaspoon vanilla extract For custard and whipped cream flavor.
- 1/2 cup chocolate chips Optional, for topping.
- Fresh berries optional For garnish, washed and patted dry.
- Caramel sauce optional For drizzling on top.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and prepare the cake mix as directed on the box, using the eggs, oil, and water amounts listed. Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack. Once cooled, cut the cake into 1-inch cubes and set aside.
- In a medium saucepan over medium heat, combine the sweetened condensed milk, 1 cup heavy cream, 1/2 cup unsalted butter, and 1 cup granulated sugar. Stir continuously until the mixture is warmed and slightly thickened, about 6–8 minutes.
- Reduce heat to low. Slowly whisk in the 4 egg yolks, one tablespoon at a time, to temper them and prevent scrambling. Continue cooking and stirring until the mixture becomes thick and bubbly, about 3–5 minutes.
- Remove from heat and stir in 1 teaspoon vanilla extract, 1 cup shredded coconut, and 1 cup chopped pecans. Allow the coconut-pecan filling to cool to room temperature, stirring occasionally to prevent a skin from forming.
- To assemble the trifle, choose a clear trifle dish or large glass bowl. Place a layer of cake cubes across the bottom of the dish evenly.
- Spoon a generous layer of the cooled coconut-pecan filling over the cake cubes, smoothing lightly with a spatula.
- Repeat layers of cake cubes and filling until the dish is full, ending with a final layer of the coconut-pecan filling on top.
- Optionally, sprinkle chocolate chips, fresh berries, or a drizzle of caramel sauce over the top for garnish.
- Chill the trifle for at least 1 hour before serving to allow flavors to meld. Serve chilled or slightly chilled.