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Eggnog Trifle Recipe
If you love creamy holiday desserts and easy make-ahead treats, this Eggnog Trifle Recipe is about to become the star of your Christmas dessert table—no baking, big flavor, and plenty of festive flair.
What Makes This Eggnog Trifle Recipe So Special?
This eggnog trifle is a layered Christmas trifle made with soft sponge cake (or pound cake), silky vanilla pudding spiked with eggnog, and clouds of whipped cream, all dusted with nutmeg. It looks fancy, but it’s secretly very simple and surprisingly foolproof.
I started making this holiday dessert years ago when I wanted something that felt like Christmas but wasn’t another pie. I had a carton of eggnog in the fridge, some leftover cake on the counter, and a Christmas party dessert emergency. You know that feeling when guests are arriving in two hours and your oven is already full of ham and green beans? This layered trifle practically saved the night.
What I love most is that it tastes like eggnog, but in a lighter, spoonable way—less heavy than drinking a big glass, but still creamy and cozy. It’s a festive trifle that works for Christmas Eve, holiday potlucks, and even New Year’s gatherings. And since it needs time to chill, it’s a natural make ahead dessert, which is a blessing when the holidays get busy.
Why You’ll Love This Eggnog Trifle Recipe
- No oven required – Use store-bought cake and boxed pudding for a no-bake Christmas trifle.
- Feeds a crowd – Perfect Christmas party dessert for 10–14 people, depending on serving size.
- Make ahead friendly – Tastes even better after chilling, so you can prep it the day before.
- Festive eggnog flavor – Classic eggnog dessert without being too rich or heavy.
- Flexible ingredients – Works with pound cake, angel food cake, sponge cake, or even leftover cupcakes.
- Pretty presentation – Those layers of cake, pudding, and whipped cream look like holiday art in a glass bowl.
- Easy to customize – Add fruit, chocolate, or swap in a lighter dairy-free eggnog if needed.
- Beginner-friendly – If you can whisk and layer, you can make this creamy eggnog trifle.
Ingredients for the Creamiest Eggnog Trifle
You don’t need anything fancy here—just a few grocery store staples and your favorite eggnog. I’ll give you my go-tos along with simple swaps.
Cake Layer
-
1 pound (16 oz) pound cake or sponge cake, cut into 1-inch cubes
- Store-bought works great (Sara Lee, Entenmann’s, or bakery pound cake).
- You can also use angel food cake for a lighter texture or vanilla sponge cake for a classic trifle feel.
-
2–3 tablespoons dark rum or bourbon (optional, for brushing the cake)
- Skip this for a family-friendly Christmas trifle and use extra eggnog instead.
Eggnog Pudding Layer
-
2 (3.4 oz) boxes instant vanilla pudding mix
- Use regular instant pudding (not cook-and-serve) for a smooth, thick texture.
- French vanilla flavor is lovely here if you can find it.
-
3 cups chilled eggnog
- Use your favorite holiday eggnog—regular, light, or lactose-free.
- If using a very thick eggnog, you can thin it slightly with a splash of milk.
-
1 cup whole milk
- Whole milk gives a nice creamy body, but 2% works in a pinch.
-
1 teaspoon pure vanilla extract
- Adds depth and rounds out the eggnog flavor.
-
½ teaspoon ground nutmeg
- Freshly grated nutmeg is amazing here if you have it.
-
¼ teaspoon ground cinnamon (optional)
- A little extra warmth that makes the trifle smell like Christmas.
Whipped Cream Layer
-
3 cups heavy whipping cream, very cold
- Cold cream whips faster and holds better, especially for a make ahead dessert.
-
½ cup powdered sugar, sifted
- Gives a smooth sweetness and helps stabilize the whipped cream.
-
1 teaspoon pure vanilla extract
-
Pinch of salt
- Just a tiny bit balances the sweetness.
Garnish (Optional but Recommended)
- Freshly grated nutmeg or ground nutmeg, for sprinkling
- Crushed gingersnap cookies or biscoff cookies, for crunch
- White chocolate curls or shavings
- Maraschino cherries or fresh cranberries, for a pop of color
You don’t need every garnish on that list; pick one or two that fit your style and what you have on hand. Honestly, a simple dusting of nutmeg is enough to make this festive trifle look beautiful.
Step-by-Step Directions for the Eggnog Trifle Recipe
You’ll want a large trifle bowl or a clear glass bowl so those pretty layers show through. A deep glass salad bowl works just fine.
-
Prep the cake cubes
Cut your pound cake or sponge cake into bite-sized cubes, about 1-inch pieces.
If your cake is very fresh and soft, let the cubes sit out on a sheet pan for 20–30 minutes—they’ll dry out just a touch and soak up the eggnog pudding better. -
Brush the cake with flavor (optional but lovely)
If using rum or bourbon, stir 2–3 tablespoons with 2 tablespoons of eggnog. Lightly brush or drizzle this mixture over the cake cubes.
You don’t want soggy cake here—just a gentle kiss of flavor. -
Make the eggnog pudding
In a large mixing bowl, whisk together the instant vanilla pudding mixes, eggnog, and whole milk for 2–3 minutes, until thick and smooth.
Add the vanilla, nutmeg, and cinnamon (if using) and whisk again.
Let the mixture sit for 5 minutes; it will continue to thicken. You’re looking for a texture that mounds on a spoon. -
Whip the cream
In a chilled bowl (metal is ideal), add the cold heavy cream, powdered sugar, vanilla, and a pinch of salt.
Beat with a hand mixer or stand mixer on medium-high until soft peaks form, then continue just until you have medium to firm peaks.
Don’t walk away here; over-whipped cream turns grainy. When the cream holds its shape but still looks soft and glossy, stop. -
Lighten the pudding (this makes it extra dreamy)
Fold about 1 cup of the whipped cream into the eggnog pudding.
Use a spatula and gently fold, turning the bowl as you go, so you don’t knock all the air out.
This step gives you a lighter, mousse-like eggnog layer without losing that rich eggnog flavor. -
Start layering the trifle
Place a layer of cake cubes in the bottom of your trifle bowl. You want the bottom mostly covered, but some small gaps are just fine.
Spoon about ⅓ of the eggnog pudding mixture over the cake and spread it gently to the edges. -
Add whipped cream and repeat
Spread a layer of whipped cream (about ⅓ of what’s left) over the pudding.
Repeat the layers: cake, eggnog pudding, whipped cream—aiming for 3 sets of layers if your bowl is tall enough.
Finish with a generous layer of whipped cream on top. -
Decorate the top
Right before chilling, sprinkle the top with freshly grated nutmeg, then add crushed gingersnaps, white chocolate curls, or a ring of cranberries or cherries around the edge.
Think of it like decorating a little snowbank—simple, soft, and pretty. -
Chill to set the flavors
Cover the trifle bowl loosely with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours.
This resting time helps the cake soak up the eggnog pudding and lets the flavors settle together. It’s even better the next day. -
Serve and enjoy
Serve the trifle straight from the fridge with a big spoon.
Scoop down through all the layers so each serving gets cake, creamy eggnog pudding, and whipped cream. It’s messy in the best possible way.
Servings & Timing
- Yield: Serves 10–14 people (depending on serving size and how many desserts are on your table)
- Prep Time: 25–30 minutes
- Chill Time: 4–24 hours
- Total Time: About 4½–25 hours (mostly hands-off fridge time)
This is the kind of Christmas potluck dessert that works well if you’re juggling a dozen other dishes. You make it the night before, tuck it into the fridge, and pull it out when everyone starts asking, “So, what’s for dessert?”
Fun Variations on This Holiday Eggnog Trifle
You know what? Once you’ve made this Eggnog Trifle Recipe once, you’ll probably start brainstorming your own versions. Here are a few ideas to get you started:
- Gingerbread Eggnog Trifle – Use gingerbread or spice cake instead of pound cake and add extra cinnamon and nutmeg.
- Berry Christmas Trifle – Add layers of sliced strawberries or raspberries between the pudding and whipped cream for a bright, slightly tangy contrast.
- Chocolate Eggnog Trifle – Use chocolate cake and add a sprinkle of mini chocolate chips between layers for a richer holiday dessert.
- Boozy Holiday Trifle – Brush the cake with rum, bourbon, or brandy and add 1–2 tablespoons to the eggnog pudding for grown-up gatherings.
- Lightened-Up Eggnog Trifle – Use light eggnog, 2% milk, and a mix of regular and light whipped topping instead of all heavy cream.
- Gluten-Free Trifle – Use a gluten-free pound cake or gluten-free sponge cake and double-check that your pudding mix is gluten-free.
How to Store, Freeze, and Make This Trifle Ahead
Because this is such a great make ahead dessert, storage matters just as much as the recipe itself.
Storing in the Fridge
-
Fridge Life:
Store the eggnog trifle covered in the refrigerator for up to 3 days.
It’s best within the first 24–36 hours, when the cake is moist but not too soft. -
Texture Tip:
By day three, the cake layer will be softer and more pudding-like. Still tasty, just less structured—almost like an eggnog bread pudding in a bowl.
Freezing (With Caution)
- Can you freeze eggnog trifle?
Technically yes, but I don’t recommend it for guests. The whipped cream and pudding can separate a bit when thawed, and the cake can get too mushy.
If you must, freeze leftovers in individual containers for up to 1 month and thaw overnight in the fridge. Treat it more like a personal comfort dessert than a showpiece.
Make-Ahead Advice
-
One Day Ahead (Ideal):
Assemble the entire trifle, cover, and refrigerate overnight. Garnish with cookies or chocolate curls right before serving so they stay crisp. -
Two Days Ahead:
If you need more time, you can make the pudding and cut the cake 1–2 days ahead. Store them separately in the fridge and assemble the trifle the night before serving.
Notes from My Kitchen (What I Learned Testing This Recipe)
-
Eggnog thickness matters.
Some holiday eggnogs are almost as thick as melted ice cream, while others are more like regular milk. If yours is very thick, your pudding may set faster and firmer. That’s usually a good thing, but if it seems too stiff, you can whisk in a splash of milk. -
Instant pudding is your friend.
I’m a big fan of homemade pastry cream, but on busy holiday weeks, instant vanilla pudding works beautifully and holds its shape in a layered trifle. Think of this as a practical, “real life” Christmas dessert, not a fancy pastry school project. -
Salt is the quiet hero.
That tiny pinch of salt in the whipped cream doesn’t make it salty; it simply keeps the sweetness from feeling flat. I do this with almost every dessert now. -
Let the trifle rest.
I tested this Eggnog Trifle Recipe a few times, and the version that chilled overnight was hands-down the favorite. The cake softens, the eggnog flavor deepens, and the whole thing just tastes more “settled.” -
Garnish just before serving.
Crushed cookies or crunchy toppings can soften if they sit too long. If you like some crunch on top, wait until an hour or less before serving to add them. -
Use what you have.
Don’t stress about the exact cake brand or eggnog label. I’ve made this with a bakery pound cake, frozen pound cake, and even leftover homemade sponge cake—every version was eaten happily.
FAQs About This Eggnog Trifle Recipe
Can I make this Eggnog Trifle Recipe without alcohol?
Yes, absolutely. Just skip the rum or bourbon and use plain eggnog to moisten the cake cubes. You’ll still get plenty of eggnog flavor.
Can I use homemade eggnog instead of store-bought?
Yes. Just make sure your homemade eggnog is well-chilled and not too thick. If it’s very rich, you may want to mix in a bit more milk so the pudding sets nicely.
What kind of cake works best for this Christmas trifle?
Pound cake is my favorite because it’s sturdy and holds up well, but sponge cake and angel food cake both work. Very light cakes will soften more, so keep that in mind if you need the trifle to sit for more than a day.
Can I use whipped topping instead of whipped cream?
You can. Use about 2½–3 cups of thawed whipped topping for the whipped cream layer, and you can also fold a cup into the pudding instead of whipped cream. It’s a handy shortcut for busy holiday weeks.
My pudding layer is too runny—what did I do wrong?
Most often, it’s from using warm eggnog or not giving the pudding enough time to thicken. Make sure your liquids are cold and let the pudding sit for at least 5 minutes before layering. If it’s still thin, chill it in the fridge for 15–20 minutes and whisk again.
Can I assemble this as individual trifles instead of one big bowl?
Yes, and they’re adorable for Christmas parties. Use small glass cups, mason jars, or stemless wine glasses. Layer in the same order, and keep them chilled until serving.
How long can the trifle stay out at a party?
Because of the dairy, try to keep it out for no more than 2 hours at room temperature. If your kitchen is warm, I like to serve it in shorter windows and tuck it back into the fridge between refills.
Can I make a dairy-free version?
You can use dairy-free eggnog, dairy-free whipped topping, and a dairy-free pudding mix (check the label). The texture may be slightly different, but the holiday eggnog flavor will still shine through.
Final Thoughts and a Friendly Nudge to Try It
This Eggnog Trifle Recipe is one of those holiday desserts that looks like you fussed for hours, but really, it’s just smart layering, good flavors, and a little fridge time. It’s creamy, festive, and comforting—like a Christmas hug in a glass bowl.
If you’re planning a Christmas potluck dessert or just want something special for your family dinner, give this eggnog trifle a try. When you make it, come back and tell me how it went—what cake you used, whether you added the rum, and how fast it disappeared. And if you enjoy this, you might also like a classic vanilla pudding trifle or a simple whipped cream trifle with berries for other seasons.
Eggnog Trifle
Ingredients
- 1 pound (16 oz) pound cake or sponge cake cut into 1-inch cubes; store-bought or homemade; angel food or vanilla sponge cake also work
- 2-3 tablespoons dark rum or bourbon optional, for brushing the cake; use extra eggnog instead for a no-alcohol version
- 2 tablespoons eggnog for mixing with rum or bourbon when brushing cake (optional)
- 2 boxes (3.4 oz each) instant vanilla pudding mix not cook-and-serve; French vanilla if available
- 3 cups chilled eggnog regular, light, or lactose-free; thin with a splash of milk if very thick
- 1 cup whole milk 2% can be used if needed
- 1 teaspoon pure vanilla extract for eggnog pudding layer
- 1/2 teaspoon ground nutmeg freshly grated if possible; for eggnog pudding layer
- 1/4 teaspoon ground cinnamon optional; adds extra warmth to the pudding
- 3 cups heavy whipping cream very cold
- 1/2 cup powdered sugar sifted; for sweetening and stabilizing whipped cream
- 1 teaspoon pure vanilla extract for whipped cream layer
- 1 pinch salt balances the sweetness of the whipped cream
- freshly grated nutmeg or ground nutmeg for sprinkling on top, optional but recommended
- crushed gingersnap cookies or Biscoff cookies optional, for garnish and crunch
- white chocolate curls or shavings optional garnish
- maraschino cherries or fresh cranberries optional garnish for a pop of color
Instructions
- Cut the pound cake or sponge cake into bite-sized 1-inch cubes. If the cake is very fresh and soft, spread the cubes on a sheet pan and let them sit out for 20–30 minutes so they dry slightly and can better soak up the eggnog pudding.1 pound (16 oz) pound cake or sponge cake
- If using alcohol, stir together the dark rum or bourbon with about 2 tablespoons of eggnog. Lightly brush or drizzle this mixture over the cake cubes. Do not saturate them—you want just a light, flavorful coating, not soggy cake. Skip the alcohol for a family-friendly version and use plain eggnog instead if desired.1 pound (16 oz) pound cake or sponge cake, 2-3 tablespoons dark rum or bourbon, 2 tablespoons eggnog
- In a large mixing bowl, whisk together the instant vanilla pudding mixes, chilled eggnog, and whole milk for 2–3 minutes, until thick and smooth. Whisk in the vanilla extract, ground nutmeg, and ground cinnamon (if using). Let the mixture sit for about 5 minutes to continue thickening until it mounds softly on a spoon.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups chilled eggnog, 1 cup whole milk, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon
- In a chilled mixing bowl, combine the cold heavy whipping cream, powdered sugar, vanilla extract, and a pinch of salt. Beat with a hand mixer or stand mixer on medium-high speed until soft peaks form, then continue just until medium to firm peaks hold their shape while still looking soft and glossy. Do not overwhip or the cream will become grainy.3 cups heavy whipping cream, 1/2 cup powdered sugar, 1 teaspoon pure vanilla extract, 1 pinch salt
- Gently fold about 1 cup of the whipped cream into the eggnog pudding mixture using a spatula, turning the bowl as you go. Fold just until combined to keep as much air as possible. This creates a lighter, mousse-like eggnog layer.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups chilled eggnog, 1 cup whole milk, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 3 cups heavy whipping cream
- In a large trifle bowl or clear glass bowl, add an even layer of cake cubes to cover the bottom, allowing for a few small gaps. Spoon about one-third of the eggnog pudding mixture over the cake and gently spread it to the edges.1 pound (16 oz) pound cake or sponge cake
- Spread a layer of whipped cream (about one-third of the remaining whipped cream) over the eggnog pudding. Repeat the layers—cake cubes, eggnog pudding, whipped cream—aiming for about three sets of layers, depending on the height of your bowl. Finish with a generous final layer of whipped cream on top.1 pound (16 oz) pound cake or sponge cake, 2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups chilled eggnog, 1 cup whole milk, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 3 cups heavy whipping cream
- Right before chilling, sprinkle the top layer of whipped cream with freshly grated or ground nutmeg. Add crushed gingersnap or Biscoff cookies, white chocolate curls, and/or a ring of maraschino cherries or fresh cranberries around the edge for decoration, if desired.freshly grated nutmeg or ground nutmeg, crushed gingersnap cookies or Biscoff cookies, white chocolate curls or shavings, maraschino cherries or fresh cranberries
- Cover the trifle bowl loosely with plastic wrap and refrigerate for at least 4 hours and up to 24 hours. This chilling time allows the cake to absorb some of the eggnog pudding and lets the flavors meld.
- Keep the trifle chilled until serving. Scoop down through all the layers with a large spoon so each portion includes cake, eggnog pudding, and whipped cream. Serve cold.
