Chocolate Peppermint Trifle

Of all the holiday desserts I make, trifles are my father-in-law’s favorite. He just adores the soft cake and the whipped cream and pudding. He likes it better than cake he says because frostings are too sweet, but trifles are the perfect marriage of creaminess and moist cake.

So every year I make a trifle for Christmas. Last year I remember I made a red velvet one with coconut and pecans; another year I made a chocolate coconut and almond. They’re so much fun because you can make them a hundred ways. This year, I decided to make a chocoalte peppermint trifle. I used peppermint baking chips in the pudding part of the trifle and then garnished it with crushed candy canes.

I usually just make a cake mix cake for my trifle, but this year I wanted  to really make a special cake  for my trifle, so I decided to make a chocolate sponge cake. I wanted a super light cake that would stay moist and compliment all the creamy goodness of a trifle.

The cake in this trifle starts off with 3 large eggs that are beaten until they are light and slightly thickened in a stand mixer. Then you add sugar, cocoa powder, and a good quality light flour, like Gold Medal all purpose flour. I bake this cake on a jelly roll pan, then cut it in pieces, but you can also bake it in a 9 x 13 baking pan.

Then I layer the cake pieces with chocolate pudding and whipped cream. I made this in one big trifle bowl, but you can also make several mini trifles and add pretty bows to them.

recipe photo

Chocolate Peppermint Trifle

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For the Cake:
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt

For the chocolate filling
1 (3.9 oz) package instant Chocolate pudding
1 1/2 cups whole milk
1 1/2 cups heavy cream
Peppermint baking chips

For the whipped cream:
2 cups heavy cream
2 tablespoons powdered sugar
For garnish:
2 Peppermint candy canes, crushed
1 tablespoon semi-sweet baking chocolate, grated


Heat oven to 375°. Line a 15 x 10 inch jelly roll pan with parchment paper. Spray with non-stick spray grease with butter.

In stand mixer, add eggs. Whip on high for 5 minutes until light in color and thickened. Turn mixer to low and add vanilla and water. Sift together flour, baking powder, salt and cocoa powder. Gradually add dry ingredients to eggs and beat just until batter is smooth.

Spread batter evenly on cake pan. Bake for 12 – 15 minutes, or until toothpick inserted in center comes out clean.

Cool cake completely. Whip chocolate pudding mix with milk until soft set. In another container, whip cream until soft peaks form. Add cream to pudding and mix well. Add peppermint baking chips and fold together.

In a separate bowl, whip cream and powdered sugar until soft peaks form.

To assemble trifle, break up cake and divide into 3 portions. Line the bottom of the trifle dish with 1/3 of the cake. Top with 1/2 of the chocolate pudding mixture. Top with 1/3 of the whipped cream. Add more cake, pudding, cream. Them cake and cream. Garnish with crushed peppermints and grated chocolate.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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This post sponsored by Gold Medal. All opinions 100%  mine.

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  22 Responses to “Chocolate Peppermint Trifle”

  1. Melissa K — December 12, 2012 @ 5:26 pm

    I can’t tell you about my first reaction to this without censoring myself. But, yes, I will make this.

  2. Cassie | Bake Your Day — December 12, 2012 @ 5:42 pm

    I just saw Paula’s peppermint brownies and I said the “nothing like mint + chocolate!” I love this trifle, gorgeous!

  3. Miss @ Miss in the Kitchen — December 12, 2012 @ 9:18 pm

    Trifles are one of my very favorite things to make, and I love the addition of peppermint!

  4. Belinda @zomppa — December 12, 2012 @ 11:31 pm

    Such a great thing to jazz up any party!!

  5. Aggie — December 13, 2012 @ 10:16 am

    This is gorgeous Angie!!! I love trifles, and the color pop from the peppermint is making me swoon, love this.

  6. Justin — December 13, 2012 @ 9:40 pm

    Already printed this one out! Yum!

  7. Robin @ Mom Foodie — December 21, 2012 @ 11:47 pm

    I could so dig right into this!

  8. Jodi — December 22, 2012 @ 8:44 am

    This looks fabulous!! Do you think it can be made a day ahead or do you suggest to make it the day you plan to serve it?

    • Angie — December 22, 2012 @ 10:18 am

      The cake might get a little soggy, I always make them the day of.


  9. Robin — December 24, 2012 @ 2:43 pm

    Just curious…the blog post says 4 eggs but the recipe says 3. And when do you add the sugar–after you beat the eggs I’m guessing.
    thanks! Can’t wait to give this a try!

    • Angie — December 24, 2012 @ 2:59 pm

      It’s 3. Sorry about that!

  10. Can not wait to do this. My first and only trifle ever was a huge hit but this may top it!

  11. Joan — December 26, 2012 @ 4:37 pm

    Can’t wait to try this recipe!

  12. Donna — November 15, 2013 @ 8:20 pm

    Thank you so much for sharing this recipe, I am definitely going to try it!

  13. Denise — December 23, 2013 @ 5:44 pm

    I just made it with red velvet cake mix-gorgeous! Thank you

  14. how many peppermint baking chips? a whole bag? please advise!

    • Angie McGowan — December 24, 2013 @ 2:01 pm

      it’s the whole bag.


  15. sonaly — November 14, 2014 @ 12:32 am

    This is a before or after dinner mint that packs a lot more than a refreshing feeling after you consume it. This is pure delight for your taste buds.

  16. Thank you! — December 23, 2014 @ 7:00 pm


  17. Lena — December 25, 2017 @ 1:35 pm


    This trifle looks great! I’m just in the middle of making one so hopefully it turns out great. I noticed, however, that you omitted sugar from your written directions. I’m assuming you add that to the eggs but perhaps you should include this.

    Thanks for sharing!

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