This Berry Compote Chocolate Cake trifle makes the easiest festive dessert for any occasion. These mini trifle cups are made of homemade chocolate cake pieces layered between a quick fresh berry compote and whipped cream. Indeed a showstopper for the holiday season parties!

Berry Compote Chocolate Cake trifle filled in two glasses with candles lit on the side.

Strawberries and blueberries make a great addition to any dessert. They add a pop of color as well as a ton of fresh fruity flavor. It brightens up your tastebuds and feels like summer even on a gloomy winter day. To change things up you can swap the cake with this eggless brownie recipe for extra chocolaty flavor. Brownies are very sturdy and make a fantastic addition to the trifle.

Person holding berry chocolate trifle bowl in the hands.

What are the trifle layers made of?

Chocolate cake.

If you know me then you know that I am biased towards chocolate. I am using my favorite eggless chocolate cake recipe here. You can use this eggless vanilla cake recipe instead.

Berry Compote.

Made with a mix of blueberries and strawberries. This homemade chunky berry sauce is so easy to make and tastes really amazing. Sure, I could use a store-bought jam for this recipe but I highly recommend you try this. I won’t trade it for any other options.

Whipped Cream.

I love the convenience of using a tub of cool whip in so many of my desserts. It’s light, has the right amount of sweetness, and is quite sturdy for this trifle recipe. Please use the original and not the lite version. If you are ambitious to make your own whipped cream frosting at home from scratch then my sturdy mascarpone cream recipe is worth a try.

Garnish.

I like to keep it minimal by just adding fresh fruit like strawberries.

How to make the yummiest Berry Compote?

In a wide-bottom pan, add in the berries, salt and sugar.
Mix well to coat. Let it sit in the pan for 10 minutes. The berries will release their juices.
Now switch on the flame to medium heat and let the berries cook and soften.
It should take about 7-10 minutes. Cover and cook to speed up the process.
Stir occasionally. It will release juices as it cooks. Now smash them a bit with the back of your spoon to create a chunky sauce.
Once it is bubbly and soft enough, switch off the flame. Keep aside and let it cool down completely before storing.

Berry compote cooling down in the pan with a spoon in it.

Apart from this trifle, I love berry compote on pancakes, waffles, and even on ice cream. If you are like me then you will double this recipe and use it on various desserts.

Holiday trifle garnished with strawberry.

Layering mini trifles.

Cut the cake into small cubes, depending on the size of the trifle cup.
Add a layer of cake pieces on the bottom.
Top it with a dollop of berry compote and spread evenly.
Now either you can use a piping bag or add a big dollop of whipped cream and spread it evenly.
Repeat this process one more time with cake, then compote followed by whipped cream layer.
Top the trifle with a strawberry as garnish.

Layers of berry compote, chocolate cake and whipped cream in a trifle bowl.

Possible substitutes

For Cake

Use this brownie recipe or eggless vanilla cake instead.
You can even use a store-bought sponge cake.

For Berry Compote

You can stick to one type of berry and not use mixed.
Frozen berries works as well.
Homemade soft jam works well too.
This strawberry filling will be delicious too.
Store-bought jam, marmalade is my last choice for a quick fix.

For whipping cream

Use homemade sturdy whipped cream instead.
Non-dairy whipping cream like Pastry Pride, Tropolite, or Riche works as well.

Other possible toppings

Add a drizzle of chocolate sauce and slivered almonds on the top.
Pile it up with fresh fruits.

Make ahead of time tips.

Chocolate cake base

The chocolate sponge stays good in the fridge for 4 days. Wrap in plastic wrap and foil, then place it in the refrigerator. You can make the cake up to 3 months in advance and freeze it. Thaw and use within 3 days.

Berry Compote

You can make the compote well in advance. It will stay well in the fridge for a week.

Cool Whip

Store-bought and has a long shelf life in the freezer. Check the label.

Ideal cups for a trifle

Any see-through glass or food-grade plastic bowls, cups, or glasses work well with trifles.
You can see all the beautiful layers, which makes it more appealing.
Do not go for big drinking glasses. If you want to make mini trifles for individual serving, I suggest you use any transparent cup between 3-4 oz.

How to make a big one-bowl trifle?

If you are using the big trifle bowls with the pedestal then go for an 8” or 9” wide bowl
Use 1.5 times this recipe.
Layer it with big pieces of cake, followed by berry compote in a single layer over the top making sure you cover the edges.
Next, add in a thick layer of cool whip spreading evenly.
Repeat the process one more time. Garnish the top with chopped or whole strawberries.

Can I make trifle days in advance?

Yes, you can layer the trifle and cover each cup with plastic wrap on the top to prevent drying.
You can make this dessert up to 3 days in advance and refrigerate at all times.
You can leave the dessert on the table in cool condition at an indoor venue for up to 3-4 hours.

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Hello, berry Fans!!! Here are more recipes to die for!

Eggless Strawberry Cake with Cream Cheese Frosting

No-Bake Mixed Berries Icebox Cheesecake

Strawberries & Cream Cake

Eggless Whole Wheat Strawberry Banana Muffins

Homemade Strawberry Icecream

Berry Compote Chocolate Cake Trifle Recipe.

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5 from 4 votes

Berry Compote Chocolate Cake Trifle

This Berry Compote Chocolate Cake trifle makes an easy dessert for any occasion. Make it on the Christmas holidays or for a New Year Party.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Adjustable Servings –18

Author Khushboo

Ingredients

For Chocolate Cake

To mix in one bowl.

1 ½ cups / 215 grams All-Purpose Flour
½ cup / 43 grams Cocoa powder
1 teaspoon Baking Soda
½ teaspoon salt

To whisk in another bowl.

1 cup / 240 ml Milk at room temperature not cold.
2 teaspoon Vinegar
1 cup / 214 grams Granulated Sugar
½ cup / 118 ml Oil
1 teaspoon Pure Vanilla Extract
2 tablespoons water if needed

For Mixed Berry Compote

2 cups Strawberries 22-24 count
2 cups Blueberries
2 teaspoon lemon juice
½ cup sugar
Pinch of salt OR couple twists sea salt

For Whipped Cream Topping

16 oz Original Cool Whip see notes

For Garnish (Optional)

10 strawberries cut in half.

Instructions

For the cake

Follow the instructions from the link here.

Berry Compote

In a wide-bottom pan, add in the berries, salt and sugar.
Mix well to coat. Let it sit in the pan for 10 minutes. The berries will release their juices.
Now switch on the flame to medium heat and let the berries cook and soften.
It should take about 7-10 minutes. Cover and cook to speed up the process.
Stir occasionally. It will release juices as it cooks. Now smash them a bit with the back of your spoon to create a chunky sauce.
Once it is bubbly and soft enough, switch off the flame. Keep aside and let it cool down completely before storing.

Layering the mini trifle

Cut the cake into small cubes, depending on the size of the trifle cup.
Add a layer of cake pieces on the bottom.
Top it with a dollop of berry compote and spread evenly.
Now either you can use a piping bag or add a big dollop of whipped cream and spread it evenly.
Repeat this process one more time with cake, then compote followed by whipped cream layer.
Top the trifle with a strawberry as garnish.

Step by Step video of the recipe –

View this post on Instagram

A post shared by Khushboo Kothari (@carveyourcraving)

Notes

Makes approx. 18 trifles if using 4 oz cups.