This easy mint chocolate trifle layers fudgy chocolate cake with peppermint-scented whipped cream and chopped mint candies for a simple, crowd-pleasing dessert. It’s inspired by classic mint-chocolate combos and comes together quickly for parties or weeknight treats.
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If you love mint chocolate—think mint chocolate chip ice cream—this trifle is for you. It’s flexible: use a boxed mix, brownies, or your favorite homemade chocolate cake as the base. For another mint-forward dessert option, consider making a grasshopper pie.
It Starts with Chocolate Cake
Any layer chocolate cake, brownie, or boxed mix works well here. I prefer to bake the cake a day ahead and let it cool completely; chilled cake is easier to crumble and assemble into neat layers.
Tips for Making Homemade Whipped Cream
Homemade whipped cream is quick, fresh, and far superior to frozen whipped topping. If you have a hand or stand mixer, you can make silky peppermint whipped cream with minimal effort.
Keep everything cold. Chill the heavy cream and the mixing bowl (a metal bowl works best) for about 30 minutes before whipping. Cold equipment helps the cream thicken more quickly and results in a more stable whipped cream.
Start slow, then increase speed. Begin on low until the cream just starts to thicken, then increase to medium-high. This prevents splattering and helps you spot the soft peak stage.
Add sugar and flavor at the right moment. When the cream is slightly thickened, add confectioners’ sugar and peppermint extract. If you want the whipped cream to have a minty green hue, add a drop or two of green food coloring and mix until evenly tinted.
Watch for soft peaks. Soft peaks form when the cream holds a gentle point that falls to the side when the beaters are lifted. Stop beating at this stage; if you continue, the cream will become stiff and eventually turn into butter.
If you’d like more step-by-step guidance, search the site for a dedicated post on making whipped cream for additional photos and troubleshooting tips.
Assembling Your Trifle
Crumble the cooled cake into bite-sized pieces. You can build the trifle in a large trifle bowl for dramatic layers or in individual serving glasses for single-serve portions. If you use a large bowl, you’ll create more distinct layers; individual cups are easier to pass around and serve.
Start with a 1 to 1½ inch layer of cake on the bottom. Next, add an inch of the peppermint whipped cream. To get neat layers in narrow glasses, spoon the whipped cream into a resealable plastic bag, push it toward one corner, snip the tip, and pipe the cream into the glass—this acts like a quick homemade piping bag. Smooth the layer lightly with the back of a spoon if needed.
Repeat with another cake layer and more whipped cream, ending with a final layer of whipped cream on top. Sprinkle chopped mint candies—such as Junior Mints or Andes—over the surface for texture and extra mint flavor. For easier chopping and less melting, place the candies in the freezer for a few minutes before cutting; don’t freeze solid, just firm them up slightly.
Finish each serving with an extra dollop of plain whipped cream, a light dusting of cocoa powder if desired, and an optional mint sprig for garnish.
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Mint Chocolate Trifle
Ingredients
- 1 layer chocolate cake cooled*
- 2 cups heavy whipping cream
- ½ cup confectioners’ sugar
- ½ teaspoon green food coloring
- ½ teaspoon peppermint extract
- ¾ cup mint flavored candy (such as Andes or Junior Mints) chopped and divided
Instructions
- Crumble the chocolate cake. Spread about a 1 to 1½ inch layer on the bottom of a trifle bowl or individual serving cups.
- With an electric mixer, beat the heavy cream slowly until it begins to thicken.
- Add the confectioners’ sugar, green food coloring (optional), and peppermint extract. Increase the mixer speed to medium-high and beat until soft peaks form.
- Gently fold in ½ cup of the chopped mint candy.
- Spread half of the whipped cream mixture over the first cake layer. Add another layer of cake on top of the whipped cream and repeat, ending with a final layer of whipped cream.
- Sprinkle the remaining candy pieces over the top and garnish each serving with a small dollop of plain whipped cream, if desired.
- Refrigerate leftovers and serve chilled.
Notes
Mention @CookingBride or use the hashtag #CookingBride on social media to share your creations.
Storage: Keep the trifle covered in the refrigerator for up to 2–3 days. The cake will continue to soften as it sits, which makes leftovers even more cake-and-cream-like. For best texture, add the chopped candies just before serving if you prefer them to stay crisp.
Variations: Swap peppermint extract for mint liqueur for an adult version, or fold in chocolate chips for extra texture. You can also substitute mint Oreos, crushed peppermint bark, or chocolate shavings as toppings to suit what you have on hand.