Eggnog Gingerbread Trifle Recipe

If you’re looking for a show-stopping holiday dessert that’s as easy to make as it is delicious, I think you’re going to adore this Eggnog Gingerbread Trifle Recipe. It’s like all your favorite winter flavors—gingerbread spices, creamy eggnog, and luscious whipped cream—layered up into a beautiful, crowd-pleasing dessert. I promise you’ll want to make this for every holiday gathering (or just because!). Keep reading—I’ll walk you through every step so it turns out perfectly.

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Ingredients You’ll Need

The magic of this Eggnog Gingerbread Trifle Recipe lies in its simple, pantry-friendly ingredients that come together to create something truly festive and fresh. Each ingredient brings depth, from the molasses in the cake to the creamy eggnog pudding—here’s a quick rundown.

• Spice cake mix: The base of your gingerbread cake—adds a perfect spice blend that’s hard to beat.
• Flour: Gives structure to the cake, making it sturdy enough for layering.
• Sugar: Sweetens and caramelizes during baking for rich flavors.
• Ground ginger: A key spice that amps up that classic gingerbread flavor.
• Ground cinnamon: Adds warmth and a comforting aroma.
• Ground nutmeg: Just a pinch brings a subtle, nutty note.
• Salt: Balances all the sweetness and spices.
• Sour cream: Keeps the cake moist and tender with a slight tang.
• Eggs: Bind everything together and add richness.
• Water: Hydrates the batter for the perfect consistency.
• Molasses: Deepens the gingerbread flavor and adds chewiness.
• Eggnog: Key to the pudding layer—rich, creamy, and festive.
• Instant vanilla pudding mix: Sets the eggnog into a smooth, luscious pudding.
• Heavy cream: Whipped to light, fluffy peaks for the perfect finish.
• White sugar: Sweetens the whipped cream just right.
• Vanilla extract: Adds a lovely aroma and smooth flavor to the whipped cream.
• Fresh raspberries (or any red fruit): Adds a pop of color and tartness to balance the sweetness.
• Gingersnap or biscoff cookie crumbs (optional): For extra crunch and spice on top.

Variations

I love that the Eggnog Gingerbread Trifle Recipe is so adaptable. I’ve tried a few tweaks depending on who’s coming over and what’s in season, and each one is delicious. Don’t be afraid to make it your own!

• Make it boozy: My friends and I sometimes drizzle a little bourbon or spiced rum over the gingerbread for an adult-only twist—it adds an extra cozy kick.
• Dairy-free swap: I’ve used coconut cream to whip instead of heavy cream and almond milk pudding—works surprisingly well if you need a dairy-free version.
• Fruit variations: I’ve swapped raspberries for pomegranate arils or even sliced pears, depending on what I have on hand. Each gives a fresh pop against the creamy layers.
• Gluten-free option: Using a gluten-free spice cake mix lets you enjoy this dessert without worry if you’re gluten-sensitive.

How to Make Eggnog Gingerbread Trifle Recipe

Step 1: Bake the Gingerbread Base

Start by heating your oven to 350°F and greasing a 9×13 pan. Mix the spice cake mix, flour, sugar, ginger, cinnamon, nutmeg, and salt in a big bowl. Then stir in the sour cream, eggs, water, and molasses—beat it just about a minute until smooth. Pour it into your pan and bake for 30-40 minutes, checking with a toothpick until it comes out clean. The cake should be set but still moist. Once baked, let it cool completely—that’s key so your pudding layers don’t melt.

Step 2: Prepare the Eggnog Pudding

While the cake cools, whisk together the instant vanilla pudding mix and the eggnog until smooth. I usually spend about two minutes whisking to make sure no lumps remain. Pop it into the fridge until your gingerbread is ready to be layered. Trust me, patience here builds those perfect creamy layers.

Step 3: Whip the Cream and Fold

In a chilled bowl, whip the heavy cream with the sugar and vanilla extract until it just about hits stiff peaks—don’t over-whip. Then, fold about one cup of that whipped cream into the eggnog pudding to lighten it up. This step adds a lovely fluffiness that balances the rich gingerbread.

Step 4: Assemble Your Trifle

Now for the fun part! Crumble half the cooled gingerbread into the bottom of your trifle bowl or a large glass dish—it’s okay if the chunks vary in size; it adds texture. Layer half your eggnog pudding mixture over the cake crumbs, then spread half of the whipped cream on top. Repeat those layers with the remaining gingerbread, pudding, and whipped cream. Cover it up and refrigerate for at least 6 hours or overnight. This chilling time lets the flavors meld and the cake soak up some pudding loveliness.

Step 5: Garnish and Serve

Just before serving, sprinkle fresh raspberries and cookie crumbs on top to add a festive look and a little crunch. It’s these final touches that make the trifle practically irresistible!

How to Serve Eggnog Gingerbread Trifle Recipe

Garnishes

I swear, fresh raspberries are my pick every time—they add that burst of tartness that cuts through the richness perfectly. But I’ve also gone with pomegranate seeds or candied ginger when I felt like something extra festive. And don’t skip the cookie crumbs on top if you like a little crunch—it really finishes the dish with flair.

Side Dishes

This trifle shines as a dessert on its own, but if you’re thinking about what to serve alongside, I love pairing it with lightly spiced mulled wine or a hot cup of coffee. For brunch, it’s fantastic with warm cinnamon rolls or a crisp fruit salad to keep things fresh.

Creative Ways to Present

One year, I assembled individual parfait jars for a holiday party, and everyone loved having their own personal portion with layers visible through the glass—so pretty! You can also serve it in a tall trifle bowl to make a centerpiece, or even in pretty stemmed glasses for a more elegant touch.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully covered in the fridge—you’ll want to use them within 3 days to enjoy the freshest flavor and texture. The layers hold up well, although the gingerbread will soak up more pudding over time, making the trifle even creamier (which I don’t mind at all!).

Freezing

I’ve tried freezing this trifle, but because of the whipped cream and pudding, the texture changes when thawed—it gets a bit watery. If you want to freeze, I’d freeze the gingerbread cake separately and assemble fresh when ready to serve for best results.

Reheating

This dessert is best enjoyed cold straight from the fridge. Since all the layers are chilled, reheating isn’t recommended. If you want that fresh-baked feel, just pop leftover gingerbread crumbs in the oven for a few minutes to crisp and enjoy alongside your trifle.

FAQs

Final Thoughts

I absolutely love how this Eggnog Gingerbread Trifle Recipe combines classic flavors into a stunning dessert that feels both fancy and comforting. I remember the first time I served it—it was a hit with my family, and it quickly became a yearly tradition. If you’re craving a holiday dessert that strikes the perfect balance of cozy spices, creamy textures, and festive flair, give this recipe a try. You won’t regret it, and your guests will be raving about it for years to come.

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