A Pin-Friendly Chocolate Cake Roll Trifle
This Chocolate Cake Roll Trifle is a show-stopping, quick-to-assemble dessert that looks like you fussed for hours. Light whipped cream, chocolate cake roll rounds, and bright mixed berries stack into pretty layers that photograph beautifully for Pinterest boards and feed a crowd with very little effort. If you love easy, layered desserts, pair this treat with a batch of blueberry chocolate chip cookies for a cookie-and-dessert spread.
Why You’ll Love This Chocolate Cake Roll Trifle
- Effortless assembly: no baking required if you start with store-bought cake rolls.
- Crowd-pleaser: feeds a group and guests love the pretty layers.
- Make-ahead magic: chills well so flavors meld and stress melts away.
- Bright and balanced: rich chocolate, fluffy cream, and fresh berries.
- Kid-friendly and elegant: simple enough for family nights, fancy enough for parties.
Ingredients Needed
Cake
- 2–3 Hy-Vee Bakery chocolate cake rolls, sliced into rounds
Cream
- 3 cups fresh whipped cream
- 1 tbsp powdered sugar (optional)
- 1 tsp vanilla extract (optional)
Fruit
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- Extra whole berries for garnish
Garnish
- Optional: shaved chocolate or cocoa powder for dusting
Step-by-Step Instructions
- Slice the chocolate cake rolls into rounds.
- In a trifle dish, layer the slices of chocolate cake rolls at the bottom.
- Add a layer of fresh whipped cream over the cake slices.
- Add a layer of mixed berries on top of the whipped cream.
- Repeat the layers until the dish is full, finishing with whipped cream and a few berries on top.
- Chill in the refrigerator for at least 1 hour before serving.
Serving Suggestions — Chocolate Cake Roll Trifle
Serve chilled in a clear trifle bowl so layers show through. Add a sprinkle of shaved chocolate or a light dusting of cocoa powder before serving for a professional finish. For a salty-sweet contrast, place a bowl of chocolate-covered potato chips nearby—guests love the crunch.
Tips for Success — Chocolate Cake Roll Trifle
- Slice uniformly: thick, even rounds stack neatly and create tidy layers.
- Stabilize whipped cream: fold in 1 tbsp powdered sugar and 1 tsp vanilla if you want firmer peaks that hold up longer.
- Keep it cold: chill all components briefly so layers don’t slump during assembly.
- Prep ahead: assemble up to 6 hours ahead for best texture and flavor melding.
- Serve in clear glass: presentation equals Pinterest shares—use a tall trifle bowl.
For another quick chocolate assembly idea, see chocolate and raisin treats.
Variation
- Berry swap: use all strawberries or a tropical mix (mango + pineapple) for a seasonal twist.
- Boozy boost: brush cake roll rounds with a tablespoon of coffee liqueur or orange liqueur for adults-only parties.
- Breakfast-for-dessert: replace some whipped cream with mascarpone sweetened with a little maple syrup and serve slightly earlier with French toast pancakes on the side.
FAQs
Q: Can I make this dairy-free?
A: Yes—use dairy-free whipped topping and a dairy-free cake roll. Assemble the same way and chill before serving.
Q: How long will leftovers keep?
A: Covered in the fridge, this trifle stays good for 2–3 days, though the cake will soften over time.
Q: Can I use frozen berries?
A: Thawed frozen berries release liquid; gently drain them and pat dry first to avoid a watery trifle.
Q: Is there a no-sugar option?
A: Use a sugar-free whipped topping and pick a reduced-sugar cake roll to lower added sugars while keeping the layers intact.
