This chocolate cake trifle recipe is an easy, no-fuss dessert made with boxed cake mix, instant pudding, Cool Whip, and crushed Oreos. It’s layered in a trifle bowl or individual glasses for a rich, crowd-pleasing treat that’s perfect for holidays and parties.
Made this for a party and not a single bite was left—so easy and ridiculously good.
- Tasha R.
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Bailey's Thoughts ...
You can make this chocolate cake trifle in a big glass trifle bowl, in individual cups, or do a mix of both. It’s not fancy. It’s not homemade. It’s store-bought cake, instant pudding, and Cool Whip—and somehow, it’s the one dessert everyone wants the recipe for. Go figure.
It’s soft, rich, cold, creamy, chocolatey, and crunchy in all the right ways. You’ve got layers of chocolate cake, silky chocolate pudding, airy Cool Whip, and crushed Oreos for texture and nostalgia. You bake the cake (box mix), make the pudding (instant), and layer it all into a bowl. That’s it. It takes maybe 20 minutes to assemble and looks like you tried much harder than you did.
A quick heads-up: you’ll probably have a little extra pudding and Cool Whip. One of each isn’t quite enough, but two of each is usually more than you need. My family had no problem eating the leftover pudding straight from the bowl, and I tossed the extra Cool Whip back in the freezer. Trifle dishes vary in size, and so do people’s layering preferences. Don’t overthink it.
If Oreos aren’t your thing, swap in what is. I’ve used M&Ms, peanut butter cups, chopped Heath bars—it all works. For birthdays or special occasions, use the guest of honor’s favorite candy. It’s chocolate cake in a bowl. It’s going to be great.
—Bailey
P.S. If you’re looking for something on the non-chocolate end of the spectrum, try my Gourmet Rice Krispy Treats. They’re thick, chewy, and made with marshmallow creme for that classic gooey texture.
Ingredients
Chocolate Cake Mix: Standard 15.25 oz box. Any brand works. You’ll also need the ingredients listed on the back of the box—typically oil, eggs, and water—so be sure to grab those too.
Instant Chocolate Pudding Mix: Use two boxes of the 5.9 oz size. Look for “instant” on the label, not cook and serve.
Milk: Needed to prepare the pudding. Whole or 2% works best for a thicker texture.
Cool Whip: Use the 8 oz tubs, not the aerosol can. Thaw in the fridge before using.
Chocolate Sandwich Cookies: Any brand of chocolate sandwich cookies like Oreos is fine. Don’t need to be double-stuffed.
See recipe card for quantities.
Instructions: Chocolate Cake Trifle
- Prepare the chocolate cake according to package directions. Let it cool completely, then cut into small cubes.
- Whisk the instant chocolate pudding mix with milk in a medium bowl until smooth and thickened. Refrigerate until ready to use.
- Place the chocolate sandwich cookies in a zip-top bag and crush using a rolling pin until finely crumbled.
- In a trifle bowl or individual glasses, layer cake cubes across the bottom. Spoon chocolate pudding evenly over the cake.
- Spread a layer of Cool Whip over the pudding to create a smooth, airy layer.
- Sprinkle with crushed cookies, then repeat all the layers to fill the bowl. Cover with plastic wrap and refrigerate for at least a few hours or up to one day before serving.
Top Tip
For the cleanest layers, make sure the cake is completely cool before cutting and assembling. Warm cake will melt the Cool Whip and blur the layers.
Substitutions
Chocolate Cake Mix: Substitute with an equal amount of homemade chocolate cake.
Instant Chocolate Pudding Mix: For a shortcut, you can substitute with 8-10 pre-filled pudding cups (3.25 oz each), stirred until smooth. Note: the texture will be looser, and the layers may not hold as cleanly as with instant pudding made with milk.
Milk: Use any standard dairy milk. Plant-based milks are not recommended, as they may prevent the pudding from setting properly.
Cool Whip: Substitute with 3 cups of stabilized whipped cream made by whipping 1½ cups heavy cream with 3 tablespoon powdered sugar until stiff peaks form. Note: this version is less stable and best used the same day.
Oreo Cookies: Substitute with chopped chocolate candy or crushed chocolate graham crackers.
Equipment
Trifle Bowl: Makes the layers visible. If you don’t have one, any deep, clear large bowl works.
Weck jars (or small glasses) – I used Weck jars to make individual servings. They’re cute, reusable, and make this feel a little more special.
Rolling Pin: Useful for crushing cookies evenly. A heavy-bottomed glass or jar works as a substitute.
Storage
Refrigerate: Store in an airtight container or cover the trifle bowl tightly with plastic wrap. Refrigerate for up to 3 days. The layers will soften over time but remain flavorful.
Freeze: Freezing is not recommended. The Cool Whip and pudding do not hold their texture once thawed and can become watery.
FAQ
Any deep, clear large bowl works. You can also layer the dessert into individual jars or cups for easy serving.
Yes. Cool Whip is stable and holds its shape well for several days. Homemade whipped cream can be used, but it may deflate if stored too long.
Related
Looking for other recipes like this? Try these:
Recipe
Easy Chocolate Cake Trifle (Semi-Homemade Dessert)
- Total Time: 1 hour
- Yield: 12 servings
Description
This chocolate trifle recipe layers chocolate cake, creamy chocolate pudding, crushed Oreos, and Cool Whip into a rich, no-bake layered dessert that’s perfect for any holiday party or family gathering.
Ingredients
- chocolate cake mix (1 box, 15.25 oz)
+ ingredients called for on the box (usually oil, eggs, and water) - instant chocolate pudding mix (2 boxes, 5.9 oz each, family size)
- milk (6 cups)
- Cool Whip (2 containers, 8 oz each)
- Oreos (30 cookies, crushed)
- extra Oreos or chopped candy of choice (for garnish, optional)
Instructions
- Bake the chocolate cake in a 9x13-inch pan or two 9-inch round pans according to the package instructions. Let it cool completely, then cut into small cubes.
- In a medium bowl, whisk together the instant chocolate pudding mix (2 boxes, 5.9 oz each) and milk (6 cups) until smooth and thickened. Chill for 5–10 minutes.
- Crush the Oreos (30 cookies) in a zip-top bag using a rolling pin. Set aside.
- In a trifle bowl or large bowl, layer chocolate cake across the bottom.
- Spread chocolate pudding over the cubed cake. Top with Cool Whip, smoothing it into an even layer.
- Sprinkle crushed Oreos over the whipped topping.
- Repeat the layers with the remaining chocolate cake, chocolate pudding, and Cool Whip.
- Finish with the rest of the crushed Oreo cookies, plus chopped candy of choice (optional).
- Cover with plastic wrap and refrigerate for at least 2 hours, or up to 1 day in advance.
Notes
You might not use every bit of pudding or Cool Whip—and that’s on purpose. Everyone has different opinions on the ideal ratio of cake to cream to crunch, and trifle bowls (or glasses) vary wildly in size. This recipe gives you enough to build two solid layers with a little extra, so you’re not scraping the bottom of a container mid-assembly. Leftover pudding? Eat it with a spoon. Extra Cool Whip? Pop it back in the freezer.
This layered dessert can be made up to a day in advance. Cover the bowl with plastic wrap and refrigerate until ready to serve.
Leftovers keep in the fridge for 2–3 days. The texture softens slightly but still tastes great.
Not an Oreo fan? You can substitute peanut butter cups, Heath bars, Skor bars, M&Ms, or any chopped candy you love.
For a holiday party or large group of people, layer into clear cups or jars for easy individual portions.
- Prep Time: 25 minutes
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 384
- Sugar: 35.2 g
- Sodium: 225.7 mg
- Fat: 17.6 g
- Trans Fat:
- Carbohydrates: 48 g
- Protein: 8.4 g
- Cholesterol: 22.8 mg
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