Sourdough Chocolate Chip Trifle is a chilled layered dessert with cubes of sourdough chocolate chip cake, a thick vanilla pudding, and fluffy whipped cream. It’s rich, classic, and the kind of dessert I like when I want something that looks a little special but still tastes familiar.

The cake has that soft, tender crumb with plenty of chocolate chips, and the homemade pudding gives the middle layers a real old-school trifle feel. For me, the sourdough discard is what makes this version stand out—it keeps the cake from tasting flat and helps it stay nice and moist once it’s chilled.

I serve this when I need a make-ahead dessert for a weekend dinner or a holiday table, because you can do most of it earlier and just let it chill. It’s also great when you want something easy to scoop and serve, especially if you add a handful of berries on the side.

Pin This Recipe For Later!

Why You’ll Love This Recipe

Make-ahead friendly: Once it’s assembled, the fridge does the work. The layers set up nicely and it’s easy to serve when you’re ready.

Uses sourdough discard: This is one of my favorite ways to use unfed discard because it actually makes the cake taste better, not just “use it up” better.

Classic trifle feel: Cake, pudding, and whipped cream is a simple combo for a reason. It’s comforting and everyone understands what it is.

Homemade pudding: The pudding layer is thick and creamy and holds its own between the cake and whipped cream. It’s worth it if you have the extra minutes.

Easy to customize: You can add berries, bananas, extra chips, or a cocoa dusting on top. It’s flexible without turning into a whole different dessert.

Key Ingredients

Sourdough Chocolate Chip Cake

All-purpose flour: I use regular flour here. Measure it the usual way (spoon and level) so the cake stays tender.
Baking powder: Helps the cake rise and bake up light in a 9×13 pan.
Baking soda: This works with the sourdough discard to give a good lift and a nice crumb.
Fine salt: Don’t skip it. It keeps the cake from tasting overly sweet and makes the chocolate taste more like chocolate.
Unsalted butter: Softened butter creams best with the sugars. If yours is very soft and glossy, the batter can feel looser.
Granulated sugar: This gives the cake that classic sweet cake flavor.
Light brown sugar: I like the little bit of extra depth it gives. Dark brown sugar works too if that’s what you have.
Eggs: Use large eggs and let them sit out a bit so they mix in smoothly.
Vanilla extract: Regular pure vanilla is great here. It shows up in the cake even with all the chocolate.
Sourdough discard: Use unfed discard for the best consistency. Room temperature is easier to mix in.
Milk: Whole milk is nice, but any milk you normally bake with works fine.
Semi-sweet chocolate chips: Semisweet is my go-to here. Milk chocolate is fine if you want it a little sweeter.

Vanilla Pudding Layer

Whole milk: Whole milk gives the pudding a fuller, creamier taste. Lower-fat milk works, but it won’t feel quite as rich.
Heavy cream: This adds that silky texture that makes the pudding layer feel like it belongs in a trifle.
Granulated sugar: Just enough sweetness to keep the pudding tasting like classic vanilla pudding.
Cornstarch: This is what thickens the pudding. Whisk it well so you don’t get little lumps.
Fine salt: A small amount makes the vanilla taste sharper and keeps the pudding from tasting flat.
Egg yolks: Yolks make the pudding richer and help it set up thick once chilled.
Unsalted butter: Stirred in at the end for a smoother pudding.
Vanilla extract: I add it off the heat so the vanilla flavor stays bright.

Whipped Cream Layer

Heavy cream: Cold cream whips up faster and holds better in the trifle.
Powdered sugar: Sweetens the whipped cream and helps it stay a little more stable.
Vanilla extract: A little vanilla makes the whipped cream taste like part of the dessert, not just a topping.
Fine salt: Just a pinch. It makes the whipped cream taste more balanced.

Assembly

Mini chocolate chips: I like these between layers because they sprinkle evenly and give you a little crunch.
Cocoa powder: Totally optional, but a light dusting on top makes it look finished.
Chocolate shavings: Use whatever you have—shaved chocolate bar, curls, or even finely chopped chips.
Fresh berries: Also optional, but really good on the side or tucked into layers if you want a fruit version.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F and grease a 9×13-inch pan.
Mix the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
Cream the butter and sugar: Beat the softened butter with the granulated sugar and brown sugar until light and creamy.
Add the eggs and vanilla: Beat in the eggs, then mix in the vanilla extract.
Add the sourdough discard: Mix in the sourdough discard until the batter looks mostly smooth.
Add the flour and milk: Add the dry ingredients in batches, alternating with the milk, mixing just until combined and you don’t see dry flour.
Fold in the chocolate chips: Stir in the semi-sweet chocolate chips, then spread the batter evenly in the prepared pan.
Bake: Bake until a toothpick comes out with a few moist crumbs. Let the cake cool completely, then cut into about 1-inch cubes.
Mix the pudding base: Whisk the sugar, cornstarch, and salt together, then whisk in the egg yolks until smooth.
Heat the milk and cream: Warm the whole milk and heavy cream in a saucepan until steaming.
Temper the yolks: Slowly whisk the hot milk mixture into the yolk mixture to warm it up without scrambling the eggs.
Cook the pudding: Pour everything back into the saucepan and cook, whisking constantly, until thick and bubbling.
Finish and chill the pudding: Remove from heat and whisk in the butter and vanilla. Press plastic wrap directly on the surface and chill until cold.
Whip the cream: Whip the cold heavy cream with powdered sugar, vanilla, and a pinch of salt to medium-stiff peaks, then refrigerate.
Layer the trifle: In a 3 to 4-quart trifle bowl, layer cake cubes, pudding, whipped cream, and mini chocolate chips. Repeat the layers, finishing with whipped cream on top.
Chill and serve: Dust with cocoa powder if using and add chocolate shavings if you like. Chill at least 2 hours before serving.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Use unfed discard. I get the most consistent cake texture with discard that hasn’t been recently fed. If it’s very runny, the batter can end up a little looser.

Let the cake cool all the way. Warm cake cubes can melt the pudding and whipped cream and blur the layers. Cool is fine, and cold is even easier to cut cleanly.

Press plastic wrap on the pudding. This keeps that skin from forming on top. It also makes the pudding smoother when you start layering.

Whip to medium-stiff peaks. If the cream is too soft, it will slide around in the bowl. If it’s too stiff, it can look a little grainy when you spread it.

Cut the cake cubes small. About 1-inch pieces are easier to scoop and they soak up a little pudding without turning to mush.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Fruit: Serve with fresh strawberries, raspberries, or a mixed berry bowl on the side. It’s a nice break from all the chocolate and cream.
Chocolate sauce: A light drizzle of warm chocolate sauce over each serving is great if you want it extra rich. I usually keep it minimal so the layers still stand out.
Espresso or coffee: This is really good with something strong and hot to drink. Espresso, black coffee, or a simple latte all work.
Extra garnish: Add a pinch of flaky salt, more mini chips, or a little cocoa dusting right before serving. It makes each scoop look a little more finished.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 3 days. The cake gets a little softer as it sits, but it still holds up well and stays scoopable.

You can make the cake and pudding ahead and keep them chilled until you’re ready to assemble. I like doing that when I want cleaner layers.

If you want to assemble it ahead, build the trifle, cover it, and refrigerate it until serving. I usually add cocoa powder and chocolate shavings right before serving so they look fresh.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I use instant pudding instead of homemade?

Yes. If you want to save time, use instant vanilla pudding mix made with 2 cups of milk, then chill it until it’s thick and cold before layering.

What kind of sourdough discard works best here?

Unfed discard is what I use. Room temperature mixes in more easily, and it gives you a consistent batter without tightening things up.

Can I add fruit between the layers?

Definitely. Sliced strawberries and bananas are both good here, and I like adding them right on top of the pudding layer so they stay tucked in.

How do I get cleaner layers in the trifle bowl?

Chill each component fully before assembling, especially the pudding. It also helps to use a spoon to place the pudding and whipped cream gently, instead of dumping it in and spreading aggressively.

Can I make this in individual cups instead of a trifle bowl?

Yes, and it’s a nice option for parties. Use small jars or dessert cups and keep the same order of layers; just aim for smaller cake cubes so it’s easier to eat with a spoon.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Sourdough Chocolate Chip Trifle

No ratings yet

Prep Time: 25

Cook Time: 30

Total Time: 55

Serving Size: 8

Layered sourdough chocolate chip cake, vanilla pudding, and whipped cream chilled into a classic trifle