If you’re dreaming of a holiday dessert that’s both cozy and show-stopping, this Eggnog Gingerbread Trifle Recipe is exactly what you need. I absolutely love how the layers of spicy gingerbread, creamy eggnog pudding, and fluffy whipped cream come together—it’s like a festive hug in a bowl. Plus, it’s surprisingly easy to pull off even if you don’t usually bake fancy desserts. Stick with me, and I’ll share all my tips so your trifle turns out just perfect every time.
Why You’ll Love This Recipe
- Perfect Holiday Flavors: The combo of rich eggnog and gingerbread spices is exactly what winter celebrations call for.
- Layered Texture Delight: You get moist cake, creamy pudding, and airy whipped cream all in each bite.
- Make-Ahead Friendly: Assemble it the day before, and the flavors just deepen overnight (which I think makes it even better!).
- Impress Without Stress: It looks impressive but really is easy to make, even for casual cooks like me.
Ingredients You’ll Need
This Eggnog Gingerbread Trifle Recipe brings together baking essentials with warm spices and indulgent creamy layers. I like to make sure I use fresh spices and high-quality eggnog because those little details really brighten the flavors.
- Spice Cake Mix: Using a spice cake mix cuts down baking time while keeping the flavor rich and festive.
- Flour: Helps give body to the gingerbread cake layer so it holds up well in the trifle.
- Sugar: Balances the spices and molasses with just a touch of sweetness.
- Ground Ginger: Adds that signature zing that makes this trifle feel truly seasonal.
- Ground Cinnamon: A must-have for that warm, comforting aroma.
- Ground Nutmeg: Just a pinch adds depth and complexity to the spice blend.
- Salt: Elevates all the sweet flavors.
- Sour Cream: Keeps the gingerbread moist and tender—trust me on this!
- Eggs: The glue that binds your gingerbread cake layers perfectly.
- Water: Keeps the batter just the right consistency.
- Molasses: Classic gingerbread flavor that’s rich and deep.
- Eggnog: The star of the pudding layer, bringing inherent sweetness and warmth.
- Instant Vanilla Pudding Mix: Makes the creamy eggnog pudding quick and foolproof.
- Heavy Cream: For that luscious whipped topping—don’t skimp here!
- White Sugar: Sweetens the whipped cream just enough without overpowering.
- Vanilla Extract: Enhances the flavors in the whipped cream beautifully.
- Fresh Raspberries: I love their tart burst against the sweet layers—plus they look festive!
- Gingersnap or Biscoff Cookie Crumbs (Optional): Adds a nice crunch on top if you want more texture contrast.
Variations
I love encouraging you to make this Eggnog Gingerbread Trifle Recipe your own. Over time, I’ve tried a few twists that keep things fresh and suit different preferences.
- Alcohol-Infused Version: Mixing in a splash of dark rum or bourbon with the eggnog pudding amps up the festive vibe—my family always asks for seconds when I do this.
- Dairy-Free Switch: Use coconut cream instead of heavy cream and a dairy-free pudding mix; the texture is still dreamy and never misses out on flavor.
- Fruit Variations: Swap fresh raspberries for pomegranate seeds or candied orange peel for different bursts of color and zing.
- Cookie Layer Upgrade: Try crushed gingerbread cookies in place of the gingerbread cake for a crunchier texture—I adore the contrast it gives!
How to Make Eggnog Gingerbread Trifle Recipe
Step 1: Bake the Gingerbread Cake Layer
First, preheat your oven to 350°F and grease a 9×13 baking dish. In a large bowl, whisk together the spice cake mix, flour, sugar, ground ginger, cinnamon, nutmeg, and salt until everything is evenly combined. Then add the sour cream, eggs, water, and molasses, and beat the batter on medium speed for about a minute—just enough to get it smooth and well mixed without overdoing it. Pour the batter into your prepared pan and bake for 30 to 40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the cake springs back gently when touched. Let it cool completely before moving on—this part is crucial so the pudding layers don’t melt or get runny.
Step 2: Make the Eggnog Pudding
While the gingerbread cools, pour the instant vanilla pudding mix into a large bowl. Slowly whisk in the eggnog and keep stirring for about two minutes until the pudding thickens slightly. Then pop the bowl into the fridge—that chilling step helps the pudding set and makes it easier to layer later on.
Step 3: Whip the Cream
In a separate large bowl, combine the heavy cream, white sugar, and vanilla extract. Whip everything until you see stiff peaks just start to form—I like to stop right before it gets too firm so it folds nicely into the pudding. Take one cup of the whipped cream and gently fold it into the chilled eggnog pudding to create a light, creamy texture.
Step 4: Assemble Your Eggnog Gingerbread Trifle
Now for the fun part: crumbling about half of your cooled gingerbread cake into the bottom of a trifle bowl (or a large glass bowl or even your 9×13 dish). Spread half of the eggnog pudding mixture evenly over the cake crumbs, then top with half of the remaining whipped cream. Repeat these layers again with the remaining gingerbread, pudding, and whipped cream. Cover and refrigerate for at least 6 hours or overnight. This resting time lets the flavors meld and the textures harmonize beautifully.
Step 5: Garnish and Serve
Just before serving, sprinkle fresh raspberries and a handful of crushed gingersnap or biscoff cookie crumbs over the top. This adds a lovely tartness and crunch that contrast perfectly with the creamy trifle layers. Then gather your friends or family and get ready for all the compliments!
Pro Tips for Making Eggnog Gingerbread Trifle Recipe
- Cool Completely Before Layering: When I first neglected this, the pudding turned runny—cooling the cake fully prevents that mess.
- Gentle Folding: Fold whipped cream into pudding slowly to keep it light and airy—don’t stir vigorously or you’ll lose that fluffiness.
- Use Glass Bowls: I like transparent containers because you get those gorgeous layered views that wow your guests.
- Overnight Rest is Key: Making this a day ahead allows the flavors to marry and the texture to become perfectly melded—definitely don’t skip this step.
How to Serve Eggnog Gingerbread Trifle Recipe
Garnishes
I usually stick with fresh raspberries because their tartness cuts through the richness beautifully, but pomegranate seeds or even some shaved dark chocolate on top can add a festive sparkle. A dusting of cinnamon or a sprig of fresh mint can make it look extra special—perfect if you’re serving guests.
Side Dishes
This trifle is rich, so I like to serve it alongside simple treats like spiced nuts, gingerbread cookies, or a light fruit salad. It also pairs wonderfully with a hot cup of coffee or mulled cider to round out those cozy holiday vibes.
Creative Ways to Present
For holiday parties, I’ve layered this Eggnog Gingerbread Trifle Recipe into individual clear glass jars or mini trifle bowls—it makes serving easy and the portions look so cute. You could even assemble it in a pretty snowflake-shaped dish to really impress your friends and family!
Make Ahead and Storage
Storing Leftovers
I usually cover the trifle tightly with plastic wrap and store it in the fridge. It stays fresh and delicious for up to 3 days. As the days pass, the flavor only gets better, but the whipped cream might lose a bit of its firmness, so serving sooner is best.
Freezing
I haven’t tried freezing the whole trifle because the whipped cream can get watery upon thawing, but you can freeze the gingerbread cake layer separately if you want to prep ahead and bake in batches.
Reheating
This dessert is best served chilled, so no reheating needed! If you want softer textures, just let it sit at room temperature for 10-15 minutes before serving.
FAQs
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Can I make the eggnog pudding from scratch instead of using instant pudding mix?
Absolutely! You can make a homemade custard pudding using eggnog, cornstarch, sugar, and egg yolks. This takes a bit more time but gives you full control over sweetness and texture. Just be sure to cool it completely before assembling the trifle.
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Is there a substitute for molasses in the gingerbread cake?
If you don’t have molasses on hand, you can use dark corn syrup or honey as a substitute, though molasses gives that classic deep flavor that sets gingerbread apart. Using substitutes will change the flavor slightly, but it will still taste delicious.
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Can this Eggnog Gingerbread Trifle Recipe be made vegan?
With some swaps like plant-based sour cream, egg replacers, dairy-free pudding mix, and coconut cream for whipped topping, you can make a vegan version. It will require a bit of experimenting to get the texture right, but it’s totally doable!
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How long will this trifle keep in the fridge?
It’s best enjoyed within 2-3 days. After that, the whipped cream might start to break down and the gingerbread can become too soggy. Store it covered tightly to keep it fresh.
Final Thoughts
This Eggnog Gingerbread Trifle Recipe has become a holiday staple in my house because it’s truly the perfect blend of flavors and textures that scream comfort and celebration. I love how it’s pretty enough to bring out when guests come over but easy enough to throw together on a busy day. You’ll appreciate the fuss-free layers and festive flair, and trust me—once you try it, it’ll quickly become your go-to holiday dessert too. Give it a shot, and don’t forget to save me a spoonful!
Print
Eggnog Gingerbread Trifle Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Eggnog Gingerbread Trifle is a festive and indulgent dessert featuring layers of spiced gingerbread cake, creamy eggnog pudding, and fluffy whipped cream, topped with fresh raspberries and optional cookie crumbs. Perfect for holiday gatherings, this trifle combines warm spices with cool, creamy textures for a delightful treat.
Ingredients
Gingerbread Cake
- 1 (15.25 ounce) package spice cake mix
- 1 cup flour
- 1 cup sugar
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup sour cream
- 3 large eggs
- 1/2 cup water
- 1/2 cup molasses
Eggnog Pudding
- 3 cups eggnog
- 1 (5.1 ounce) package instant vanilla pudding mix
Whipped Cream Topping
- 3 cups heavy cream
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
Garnish
- 1/2 cup fresh raspberries (or any red fruit)
- Gingersnap or biscoff cookie crumbs (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the spice cake mix, flour, sugar, ground ginger, cinnamon, nutmeg, and salt until well combined.
- Add Wet Ingredients: Add sour cream, eggs, water, and molasses to the dry mixture. Beat on medium speed for one minute until smooth and well incorporated.
- Bake the Gingerbread Cake: Pour the batter into the prepared baking dish. Bake for 30 to 40 minutes or until the center is set and a toothpick inserted in the middle comes out clean. Allow the cake to cool completely before assembling.
- Prepare Eggnog Pudding: In a large bowl, whisk the instant vanilla pudding mix with 3 cups of eggnog for about 2 minutes until smooth. Refrigerate the pudding until the gingerbread cake is cooled and you are ready to assemble the trifle.
- Whip the Cream: In a large bowl, combine heavy cream, white sugar, and vanilla extract. Whip until stiff peaks are just about to form.
- Combine Pudding and Whipped Cream: Gently fold 1 cup of the whipped cream into the eggnog pudding mixture to lighten it.
- Assemble the Trifle Layers: Crumble half of the cooled gingerbread cake into the bottom of a trifle bowl, large glass bowl, or 9×13 dish. Spread half of the eggnog pudding over the cake crumbs, then layer half of the remaining whipped cream on top. Repeat the layers with the remaining gingerbread, pudding, and whipped cream.
- Chill: Refrigerate the trifle for at least 6 hours or overnight to allow the flavors to meld and layers to set.
- Garnish and Serve: Just before serving, sprinkle the top of the trifle with fresh raspberries and optional gingersnap or biscoff cookie crumbs for added texture and flavor.
Notes
- This trifle is a combination of gingerbread cake, eggnog pudding, and whipped cream layers—perfect for holiday celebrations.
- You can substitute raspberries with any other red fruit like strawberries or red currants.
- Optional cookie crumbs add a delightful crunch and extra flavor to the top of the trifle.
- Make sure the gingerbread cake is completely cooled before assembling to prevent the whipped cream from melting.
- The dessert needs several hours of chilling to allow the layers to firm up and the flavors to blend beautifully.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
