No-Bake Black Forest Trifle Cups

When cherries are at their peak, I start dreaming in layers. There was a season in my life when dessert wasn’t just dessert—it was comfort I could see and feel come together, one sweet step at a time. These No-Bake Black Forest Trifle Cups are exactly that kind of joy: fudgy chocolate cake, a glossy homemade cherry compote, billowy stabilized whipped cream, and a sprinkle of mini chocolate chips that makes every bite feel like a celebration. They’re dramatic in the glass, ridiculously easy to assemble, and the kind of treat you’ll “just taste” while building… and somehow you’re licking the spoon.

Why you’ll be obsessed with these trifle cups

If you love desserts that look bakery-fancy but don’t demand fancy skills, this one’s for you. The cups are perfectly portioned for parties, and the layers stay pretty for days thanks to stabilized whipped cream. They’re also a dream for summer gatherings—set them out next to my Dubai Chocolate Covered Strawberries and a cute little Bento Cake and you’ve got a dessert table that practically photographs itself.

What you’ll need for the layers

Black Forest vibes, simplified: chocolate + cherries + cream.

Chocolate cake layer

• 1 boxed chocolate cake mix (baked in a 9×13 pan and cooled)
  Shortcut-friendly and totally legit for trifles.

Homemade cherry compote

• 4 cups dark sweet cherries, pitted (fresh or frozen)
• 1/3 cup granulated sugar (adjust to taste)
• 1 Tbsp lemon juice
• 2 Tbsp water
• 1 1/2 Tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional, but so good)

Stabilized whipped cream

• 2 cups cold heavy whipping cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp unflavored gelatin
• 1 Tbsp cold water

Chocolate texture layer

• 1 cup mini semi-sweet chocolate chips (or shaved chocolate)

If you’re building a “chill desserts” lineup, add something bright and creamy like Limoncello Tiramisu and something airy and snackable like Meringue Kisses to balance the deep chocolate.

How to make No-Bake Black Forest Trifle Cups

Use clear cups so those layers can shine.

1) Bake and cube the cake

Bake the cake according to the box directions. Cool completely, then cut into small cubes (or just scoop rustic chunks—no perfection needed).

2) Make the cherry compote (easy, I promise)

1. Add cherries to a saucepan over medium heat.
2. In a small bowl, whisk water + lemon juice + cornstarch to make a slurry.
3. Stir sugar into the cherries, then pour in the slurry.
4. Cook 8–10 minutes, stirring often, until thick and syrupy.
   Once it starts to bubble and look glossy, mash a few cherries for a saucier texture.
5. Remove from heat, stir in vanilla (and almond extract if using), then cool completely.

3) Make stabilized whipped cream (the secret to “day-four still perfect”)

1. Stir gelatin + cold water in a small dish and let it bloom 3–5 minutes.
2. Microwave 5–10 seconds (or warm gently) just until the gelatin dissolves and turns liquid.
3. Whip cream, powdered sugar, and vanilla to soft peaks.
4. With the mixer running on low, drizzle in dissolved gelatin, then whip to stiff peaks (firm, pipeable, not buttery).

4) Assemble the cups

For 8 (8-ounce) cups, layer like this:

1. Cake cubes
2. Cherry compote
3. Whipped cream
4. Mini chocolate chips
   Repeat once, then finish with whipped cream and a sprinkle of chips (or chocolate curls) on top.

Serve with something extra-fun on the side, like Push Pop Ice Cream for kids (and kids-at-heart), or lean into the “dessert after dinner” moment with a scoop of Ninja Creami Coffee Ice Cream on the plate.

Make-ahead, storage, and easy swaps

Make-ahead tips

• You can bake the cake and make the compote 1–2 days ahead.
• Assemble the cups up to 24 hours ahead for the prettiest layers.

Storage

Cover and refrigerate. These hold up beautifully for 3–4 days (the stabilized whipped cream helps a lot).

Swaps and variations

• No time for compote? Use cherry pie filling (still delicious).
• Want the classic grown-up vibe? Add 1–2 teaspoons cherry juice or a splash of kirsch to the compote (optional).
• More chocolate drama: Add shaved chocolate or chocolate cookie crumbs between layers.

If you’re craving more rich-and-cozy desserts after these, follow them up with something caramel-creamy like Dulce de Leche Ice Cream or browse more sweet ideas on my Desserts page.

No-Bake Black Forest Trifle Cups

Yield: about 8 (8-ounce) cups
Chill time: 1–2 hours (optional, but makes the layers extra set)

Directions (quick version)

1. Bake and cool chocolate cake; cube it.
2. Cook cherry compote; cool completely.
3. Make stabilized whipped cream.
4. Layer cake → compote → whipped cream → mini chips; repeat and garnish.

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