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.
Ingredients
- 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.
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