This chocolate toffee trifle is semi-homemade with layers of chocolate cake, homemade whipped cream, chocolate pudding, Kahlua and lots of milk chocolate toffee. It's a decadent dessert that is always a crowd pleaser!
My sweet friend Lara made a version of this incredible dessert for a Christmas party a few years ago and I’ve thought about it ever since! I recreated the recipe with a few spins of my own, and I know it’ll be a hit as well!
What You'll Need
- Eggs
- Water
- Vegetable or Canola oil
- Sour Cream
- Kahlua or store-bought cold brew
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
- Instant Chocolate Pudding Mix
- Milk
Tools You'll Need
- Hand Mixer
- Trifle Bowl
- Pastry Brush
How to Make This Recipe
- Preheat oven to 350°F. In a medium bowl, blend together the cake mix, eggs, water, oil and sour cream until fully incorporated. Pour in a buttered sheet pan. Bake 20-24 minutes or until cooked through. Cool completely.
- Meanwhile, for the whipped cream, combine whipping cream, powdered sugar and vanilla in a large bowl. Beat with a whisk or mixer until stiff peaks form. In a separate bowl, whisk together the pudding mix and milk. After 3-5 minutes, fold in half of the whipped cream.
- Slice the cake into cubs and brush desired amount of Kahlua or cold brew.
- Assemble in a trifle bowl in these layers: ½ of each: cake, pudding, whipped cream and chocolate toffee. Followed by the remaining: cake, pudding, whipped cream and chocolate toffee. Refrigerate 4 hours or overnight.
Recipe Tips and Substitutions
If you'd rather not use Kahlua, you can substitute with any ready-made cold brew coffee.
More Recipes Like This
Chocolate Toffee Trifle
My sweet friend Lara made a version of this incredible dessert for a Christmas party a few years ago and I’ve thought about it ever since! I recreated the recipe with a few spins of my own, and I know it’ll be a hit as well!
Servings: 18 Servings
Ingredients
Cake
- 15.25 oz Duncan Hines Chocolate Fudge Cake Mix
- 2 eggs
- 1 cup water
- ½ cup vegetable or canola oil
- ¾ cup sour cream
- ½-3/4 cup Kahlua or store-bought cold brew
Whipped Cream
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Pudding
- 5.9 oz instant chocolate pudding mix
- 2 cups milk
Heath Milk Chocolate English Toffee Bits, Amount as Desired
Instructions
- Preheat oven to 350°. In a medium bowl, blend together the cake mix, eggs, water, oil and sour cream until fully incorporated. Pour in a buttered sheet pan. Bake 20-24 minutes or until cooked through. Cool completely.
- Meanwhile, for the whipped cream, combine whipping cream, powdered sugar and vanilla in a large bowl. Beat with a whisk or mixer until stiff peaks form. In a separate bowl, whisk together the pudding mix and milk. After 3-5 minutes, fold in half of the whipped cream.
- Slice the cake into cubs and brush desired amount of Kahlua or cold brew.
- Assemble in a trifle bowl in these layers: ½ of each: cake, pudding, whipped cream and chocolate toffee. Followed by the remaining: cake, pudding, whipped cream and chocolate toffee. Refrigerate 4 hours or overnight.
Video
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!
Nancy
I don’t see a cake mix listed in the ingredients. Did I miss it?
Laura Ashley
Thanks Nancy for asking! It’s at the top of the ingredients now 🙂
Gage
Can’t wait to make this!!!
Laura Ashley
YAY! I hope you LOVE it!