Gingerbread Trifle Recipe

Gingerbread Trifle Recipe

This Gingerbread Trifle Recipe layers soft gingerbread cake, creamy vanilla pudding, and fluffy gingerbread whipped cream into one show-stopping holiday dessert trifle that looks fancy but is secretly very easy.

A Cozy Christmas Trifle Dessert You’ll Make Every Year

If you love the cozy spices of gingerbread but want something a little more exciting than a plain cake, this Gingerbread Trifle Recipe is for you. Think of it as a layered gingerbread dessert that feels like Christmas in a glass—rich, creamy, and full of warm spices, without being heavy or fussy.

This festive trifle recipe starts with tender gingerbread cake (homemade or from a mix), then adds a silky vanilla or butterscotch pudding layer, and tops everything with a lightly sweetened gingerbread whipped cream. The whole thing settles into the most delicious, creamy gingerbread layers that taste even better the next day.

I love serving this Christmas trifle dessert for big family gatherings—Christmas Eve, holiday potlucks, or that “friendsgiving-but-in-December” party we all pretend is casual. You can make it ahead, tuck it in the fridge, and pull it out when it’s time for dessert. No last-minute stress, just applause and “Who made this?” comments.

And while this isn’t a “diet” dessert, you can easily lighten it up with Greek yogurt, light whipped topping, or reduced-sugar pudding. You’re in control of how decadent or “just-a-little-indulgent” you want this gingerbread pudding trifle to be.

Why You’ll Love This Gingerbread Trifle Recipe

Here’s why this holiday dessert trifle is about to become your new tradition:

• No stress, make-ahead dessert – It tastes even better after chilling, so you can make it the day before your party.
• Perfect for a crowd – This Christmas trifle dessert easily serves 10–12 people (and you can stretch it with smaller glasses).
• Flexible with ingredients – Use homemade gingerbread, a boxed gingerbread mix, or even store-bought gingerbread loaf—whatever fits your day.
• Beautiful layers without decorating skills – The trifle bowl does the work; no fancy piping or frosting skills needed.
• Customizable sweetness – Adjust sugar levels in the whipped cream and pudding to match your taste.
• Great use for leftover gingerbread or cake – Turn slightly dry cake into a show-stopping layered gingerbread dessert.
• Looks impressive, secretly simple – Short steps, basic tools, big “wow” factor on the holiday table.
• Easy to scale up or down – Make one giant trifle, or layer it into mini glasses for a gingerbread parfait dessert bar.

Ingredients for Your Holiday Gingerbread Trifle

You don’t need anything fancy for this festive trifle recipe—just some pantry spices, cream, and your choice of gingerbread base. I’ll list the full ingredients, plus simple swaps to match what you have on hand.

For the Gingerbread Cake Layer

You can use your favorite gingerbread recipe, a spice cake mix with extra ginger, or store-bought cake. Here’s a simple, flavorful version:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 2 teaspoons ground ginger (use fresh, high-quality ginger for bright flavor)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg (optional, but adds a lovely warmth)
• ½ cup unsalted butter, melted and slightly cooled
• ½ cup dark brown sugar, packed (gives that deep molasses flavor)
• ½ cup molasses (use unsulphured; Grandma’s or Brer Rabbit are solid choices)
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup hot water or hot coffee (coffee deepens the gingerbread taste but won’t scream “coffee”)

Shortcuts & substitutions:

• Use a boxed gingerbread or spice cake mix, baked according to package directions, then cut into cubes.
• Swap half the all-purpose flour for whole wheat pastry flour for a little extra fiber.
• Use coconut sugar in place of brown sugar if that’s what you keep in your pantry.

For the Creamy Pudding Layer

This is your smooth, creamy center—think of it as the cozy blanket between the gingerbread layers.

• 2 boxes (3.4 oz each) instant vanilla pudding mix
• 3 cups cold whole milk (or 2% milk; whole milk gives a thicker, richer texture)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ½ teaspoon vanilla extract

Healthier twist:
Replace 1 cup of the milk with plain Greek yogurt for a slightly tangier, higher-protein pudding layer.

You can also use butterscotch or white chocolate pudding for a fun spin on this gingerbread pudding trifle.

For the Gingerbread Whipped Cream

This is the cloud on top—spiced, just sweet enough, and so good you’ll want to eat it with a spoon.

• 2 cups heavy whipping cream, very cold
• ½ cup powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• Pinch of salt (really brings the flavors forward)

Shortcut:
You can fold spices into thawed whipped topping if you’re pressed for time. It won’t be quite as rich, but it works well for a big holiday party dessert.

For Layering and Garnish

• Crushed gingersnap cookies
• Crumbled gingerbread cake pieces (from above)
• Caramel or butterscotch drizzle (optional, but delicious)
• Mini marshmallows or white chocolate shavings (for extra flair)
• Freshly grated nutmeg on top (pretty and fragrant)

You can also add a layer of chopped toasted pecans or walnuts if your crew loves a little crunch.

Step-by-Step Directions for the Gingerbread Trifle Recipe

You’ll make this Christmas gingerbread recipe in three simple parts: bake the gingerbread, mix the creamy fillings, then layer everything like a holiday dessert lasagna.

1. Bake the Gingerbread Cake

1. Preheat and prep.
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment if you’d like easy removal.

2. Combine dry ingredients.
   In a medium bowl, whisk together flour, baking soda, baking powder, salt, ground ginger, cinnamon, cloves, and nutmeg. Set aside.

3. Mix wet ingredients.
   In a large bowl, whisk together melted butter, brown sugar, molasses, egg, and vanilla until smooth and glossy.

4. Add hot water or coffee.
   Slowly whisk in the hot water or coffee. The batter will look thin—that’s okay. It bakes up tender and moist.

5. Bring it together.
   Add the dry ingredients to the wet ingredients and whisk or stir just until combined. Don’t overmix; a few small lumps are fine.

6. Bake.
   Pour the batter into your prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs.

7. Cool and cube.
   Let the gingerbread cool completely, then cut it into 1-inch cubes. If you’re planning ahead, you can bake the cake a day earlier and store cubes in an airtight container at room temperature.

(No time to bake? Use cubed store-bought gingerbread loaf or spiced gingerbread cake from your local bakery.)

2. Make the Creamy Pudding Layer

8. Whisk the pudding.
   In a large bowl, add the instant pudding mixes and the cold milk. Whisk for about 2 minutes until thick and smooth.

9. Add spices and vanilla.
   Stir in cinnamon, ginger, and vanilla extract. Taste and adjust the spices if you like it extra spiced.

10. Chill.
    Cover and chill in the fridge for at least 10–15 minutes while you prep the whipped cream. This helps it set a bit more and gives cleaner layers.

3. Whip the Gingerbread Whipped Cream

11. Chill your tools.
    For fluffier whipped cream, chill your mixing bowl and beaters in the fridge or freezer for 10 minutes.

12. Whip the cream.
    Add cold heavy cream to the chilled bowl. Beat on medium-high speed until it starts to thicken.

13. Sweeten and spice.
    Add powdered sugar, vanilla, cinnamon, ginger, and a pinch of salt. Beat just until medium-stiff peaks form—creamy and fluffy, but not grainy or overwhipped.

14. Refrigerate until layering.
    Keep it cold while you set up your trifle bowl.

4. Assemble Your Holiday Dessert Trifle

You can use a traditional trifle dish, a clear glass bowl, or smaller glasses for a gingerbread parfait dessert.

15. Start with cake.
    Place a layer of gingerbread cake cubes in the bottom of the trifle dish, covering the base completely.

16. Add pudding.
    Spoon a generous layer of the spiced pudding over the gingerbread. Spread it gently to the edges so the layers show nicely through the glass.

17. Add whipped cream.
    Spread or pipe a layer of gingerbread whipped cream over the pudding. It doesn’t have to be perfect—this is a rustic, cozy dessert.

18. Sprinkle some crunch.
    Add a light layer of crushed gingersnaps or chopped nuts if using. This adds texture and keeps the trifle from feeling too soft.

19. Repeat the layers.
    Continue layering: gingerbread cubes, pudding, whipped cream, and crunch, until you reach the top of your dish. Finish with a generous blanket of whipped cream.

20. Garnish.
    Sprinkle more crushed gingersnaps, white chocolate shavings, or a dusting of cinnamon and nutmeg on top. A light caramel drizzle also looks gorgeous.

21. Chill to set the flavors.
    Cover the trifle with plastic wrap and refrigerate for at least 2–4 hours, or up to 24 hours. The longer it sits (within reason), the more the flavors meld and the better this layered gingerbread dessert tastes.

Servings & Timing

• Yield: About 10–12 servings (more if you serve in small glasses)
• Prep Time: 30–40 minutes (including mixing, whipping, and cutting cake)
• Bake Time for Gingerbread: 25–30 minutes
• Chill Time: 2–4 hours (or overnight for stronger flavor)
• Total Time: Around 3½–4½ hours, mostly hands-off once the trifle is assembled

If you bake the gingerbread a day ahead, assembling this Christmas trifle dessert feels very quick—almost relaxing, really.

Easy Variations and Twists

This Gingerbread Trifle Recipe is very forgiving. You can customize it for your crowd, your pantry, or your mood.

• Eggnog Gingerbread Trifle: Replace half the milk in the pudding with eggnog and add a pinch of nutmeg for a richer, more “holiday party dessert” taste.
• Lightened-Up Gingerbread Trifle: Use Greek yogurt in the pudding, reduced-fat whipped topping instead of heavy cream, and less sugar to make a lighter festive trifle recipe.
• Gingerbread Cheesecake Trifle: Blend softened cream cheese into the pudding layer for a tangy, cheesecake-like twist.
• Apple Gingerbread Trifle: Add a layer of sautéed cinnamon apples (or canned apple pie filling) between the gingerbread and pudding for a warm, cozy fall-winter mashup.
• Caramel Pecan Gingerbread Trifle: Add toasted pecans and drizzle caramel sauce between layers for extra crunch and sweetness.
• Mini Gingerbread Parfait Dessert: Assemble in small mason jars or stemless wine glasses for a fancier plated dessert that’s easy to serve.

Storage, Freezing & Make-Ahead Tips

One of the best things about this make ahead trifle dessert is how well it keeps.

Fridge Storage

• Store the assembled gingerbread trifle covered in the refrigerator for up to 3 days.
• It’s best within the first 24–36 hours, when the cake is soft but not mushy.
• If you know you’ll be serving it on day three, you can keep the last bit of whipped cream separate and add a fresh layer on top before serving.

Freezing

• I don’t recommend freezing the fully assembled trifle. The whipped cream and pudding can separate and get watery once thawed.
• You can freeze the baked gingerbread cake (cut into cubes, well wrapped) for up to 2 months. Thaw at room temperature before layering.

Make-Ahead Strategy

Here’s how I usually plan it for holidays:

• 2 days ahead: Bake gingerbread cake, cool, and cut into cubes. Store airtight at room temperature or in the freezer if your kitchen is very warm.
• 1 day ahead: Mix pudding and whip the gingerbread whipped cream, assemble the trifle, garnish, and refrigerate overnight.
• Day of serving: Freshen the top with a little extra whipped cream, more gingersnaps, or a dusting of cinnamon if needed.

Notes from My Kitchen

A few things I’ve learned after making this Christmas gingerbread recipe for more parties than I can count:

• Use very cold cream. Your gingerbread whipped cream will whip faster and hold better if the cream and bowl are cold.
• Don’t overbake the gingerbread. Slightly underdone is better than dry; remember it’ll soak up moisture from the pudding and cream.
• Think about glassware. A clear trifle bowl shows off those creamy gingerbread layers. If you don’t have one, a large glass salad bowl works just fine.
• Adjust sweetness to your family. Some folks like very sweet holiday desserts; others don’t. Taste the pudding and whipped cream before layering and add sugar slowly.
• Let it rest. Gingerbread flavors deepen as they sit. This is one of those desserts that genuinely tastes better later.
• Add texture. A little crunch from nuts or gingersnaps keeps this from feeling like one big bowl of pudding. You don’t need much—just a sprinkle between layers.

And you know what? If your layers aren’t perfectly even, no one will care. Once you spoon this holiday dessert trifle into bowls, it’s all about the flavor and that cozy gingerbread aroma.

Frequently Asked Questions

1. Can I make this Gingerbread Trifle Recipe without baking from scratch?
Yes. Use a boxed gingerbread or spice cake mix, or even store-bought gingerbread loaf, cut into cubes. The rest of the recipe stays the same.

2. Can I use cool whip instead of homemade whipped cream?
You can. Fold the spices and a bit of vanilla into thawed whipped topping to turn it into a gingerbread whipped cream shortcut.

3. How far ahead can I assemble the trifle?
You can assemble this holiday party dessert up to 24 hours before serving. It’s still good on day two, just a bit softer.

4. What if my pudding layer is too thin?
Let it chill longer in the fridge. If it’s still runny, whisk in a few spoonfuls of extra pudding mix or a bit of Greek yogurt to thicken it.

5. Can I make this trifle gluten-free?
Yes. Use a gluten-free gingerbread or spice cake mix and make sure your pudding mix and gingersnaps are labeled gluten-free.

6. Is there a way to cut back on sugar?
Use sugar-free pudding mix, reduce the powdered sugar in the whipped cream, and use a lightly sweetened cake. You can also skip the caramel drizzle and candy toppings.

7. Can kids help make this Gingerbread Trifle Recipe?
Absolutely. Let them layer the gingerbread cubes, spoon in the pudding, and sprinkle gingersnaps on top. It’s a fun family project.

8. What’s the best way to serve this Christmas trifle dessert?
Use a large serving spoon and scoop down through all the layers so each portion has cake, pudding, and whipped cream. Serve in small bowls or clear glasses.

Wrapping Up This Festive Gingerbread Trifle Recipe

This Gingerbread Trifle Recipe pulls together everything we love about the holidays—warm spices, creamy layers, and a little bit of drama on the dessert table—without making you stand in the kitchen all day. It’s cozy, beautiful, and easy to customize for your family and friends.

If you try this layered gingerbread dessert, I’d love to hear how it turned out for you—did you add nuts, caramel, or eggnog? Leave a comment with your twist, and if you’re still planning your menu, you might enjoy pairing this trifle with something simple like spiced roasted nuts or a citrus salad for a bright contrast.

Gingerbread Trifle

This Gingerbread Trifle layers soft gingerbread cake, creamy spiced vanilla pudding, and fluffy gingerbread whipped cream into a show-stopping holiday dessert that looks impressive but is easy to make and perfect for Christmas gatherings.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Ingredients

  

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• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg optional
• 1/2 cup unsalted butter melted and slightly cooled
• 1/2 cup dark brown sugar packed
• 1/2 cup molasses unsulphured
• 1 large egg room temperature
• 1 teaspoon pure vanilla extract
• 1 cup hot water or hot coffee coffee deepens flavor
• 2 boxes instant vanilla pudding mix 3.4 oz each
• 3 cups cold whole milk or 2% milk
• 1/2 teaspoon ground cinnamon for pudding layer
• 1/4 teaspoon ground ginger for pudding layer
• 1/2 teaspoon vanilla extract for pudding layer
• 2 cups heavy whipping cream very cold
• 1/2 cup powdered sugar adjust to taste
• 1 teaspoon vanilla extract for whipped cream
• 1/2 teaspoon ground cinnamon for whipped cream
• 1/4 teaspoon ground ginger for whipped cream
• salt pinch, for whipped cream
• crushed gingersnap cookies for layering and garnish
• caramel or butterscotch sauce optional, for drizzling
• mini marshmallows or white chocolate shavings optional, for garnish
• freshly grated nutmeg for garnish
• chopped toasted pecans or walnuts optional, for crunch

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper if desired for easy removal.
• In a medium bowl, whisk together the flour, baking soda, baking powder, fine sea salt, ground ginger, cinnamon, cloves, and nutmeg (if using). Set aside.
  2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg
• In a large bowl, whisk together the melted butter, dark brown sugar, molasses, egg, and vanilla extract until smooth and glossy.
  1/2 cup unsalted butter, 1/2 cup dark brown sugar, 1/2 cup molasses, 1 large egg, 1 teaspoon pure vanilla extract
• Slowly whisk the hot water or hot coffee into the wet mixture. The batter will be thin; this is normal and keeps the gingerbread tender.
  1 cup hot water or hot coffee
• Add the dry ingredients to the wet ingredients and whisk or stir just until combined; do not overmix. Pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Let the gingerbread cake cool completely in the pan. Once cool, cut it into roughly 1-inch cubes. The cake can be baked a day ahead and stored airtight at room temperature.
• In a large bowl, add the instant vanilla pudding mixes and cold milk. Whisk for about 2 minutes until thick and smooth. Stir in the cinnamon, ginger, and vanilla extract for the pudding layer. Taste and adjust spices if desired. Cover and chill for 10–15 minutes to thicken.
  2 boxes instant vanilla pudding mix, 3 cups cold whole milk, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/2 teaspoon vanilla extract
• Place your mixing bowl and beaters or whisk attachment in the fridge or freezer for about 10 minutes to chill for better whipped cream volume.
• Add the cold heavy whipping cream to the chilled bowl. Beat on medium-high speed until it begins to thicken and soft peaks start to form.
  2 cups heavy whipping cream
• Add the powdered sugar, vanilla extract, cinnamon, ginger, and a pinch of salt to the cream. Continue beating just until medium-stiff peaks form, being careful not to overwhip. Refrigerate until ready to assemble.
  1/2 cup powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, salt
• In a clear trifle dish or large glass bowl, add a layer of gingerbread cake cubes to cover the bottom completely.
• Spoon a generous layer of the spiced vanilla pudding over the gingerbread cubes and gently spread it to the edges so the layer shows through the glass.
• Spread or pipe a layer of gingerbread whipped cream over the pudding layer. It does not need to be perfectly smooth.
• Sprinkle a light layer of crushed gingersnap cookies and, if desired, some chopped toasted nuts over the whipped cream for texture.
  crushed gingersnap cookies, chopped toasted pecans or walnuts
• Repeat the layers—gingerbread cubes, pudding, whipped cream, and crunch—until you reach near the top of the dish. Finish with a thick layer of whipped cream.
• Garnish the top with more crushed gingersnaps, white chocolate shavings or mini marshmallows, a light dusting of cinnamon and freshly grated nutmeg, and an optional drizzle of caramel or butterscotch sauce.
  crushed gingersnap cookies, caramel or butterscotch sauce, mini marshmallows or white chocolate shavings, freshly grated nutmeg
• Cover the trifle with plastic wrap and refrigerate for at least 2–4 hours, or up to 24 hours, to allow the flavors to meld and the cake to soften slightly. To serve, scoop down through all the layers so each portion includes cake, pudding, and whipped cream.

Notes

The trifle is best within 24–36 hours of assembly, when the gingerbread is soft but not mushy. Store covered in the refrigerator for up to 3 days. Do not freeze the assembled trifle, but you can freeze the baked gingerbread cubes for up to 2 months. For a lighter version, replace part of the milk in the pudding with Greek yogurt and use a light whipped topping instead of heavy cream. Add chopped toasted nuts between layers if you like extra crunch.

Keyword Christmas dessert, Gingerbread Pudding Trifle, Gingerbread Trifle, Holiday Trifle, Make-Ahead Dessert

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