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Gingerbread Trifle

Creamy Gingerbread Trifle: The Ultimate Holiday Indulgence

Indulge in this Gingerbread Trifle, a creamy, layered dessert perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 50 minutes
Chill Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gingerbread Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free all-purpose flour for a gluten-free version.
  • 1 teaspoon Ground Ginger Fresh grated ginger can be used for enhanced flavor.
  • 1 teaspoon Ground Cinnamon Can be substituted with nutmeg for a different flavor profile.
  • 1 teaspoon Ground Cloves Omit if you're sensitive to strong spices.
  • 1/2 teaspoon Salt Essential for highlighting sweetness.
  • 1 teaspoon Baking Soda Ensure it’s fresh for best results.
  • 1/2 cup Butter Use margarine for dairy-free options.
  • 1 cup Brown Sugar Can substitute with maple syrup for a different depth of flavor.
  • 1 large Egg A flax egg can be used for a vegan version.
  • 1/2 cup Molasses Use unsulfured molasses for a cleaner taste.
  • 1 cup Boiling Water
For the Whipped Cream Layer
  • 1 cup Whipping Cream Heavy cream can be used as an alternative.
  • 2 tablespoons Sugar Can be replaced with powdered sugar for a smoother texture.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best taste.
For the Assembly
  • 1/2 cup Candied Ginger Can omit for less sweetness.
  • 1 cup Gingersnap Cookies Other spiced cookies can be used as substitutes if needed.

Equipment

  • Oven
  • Bundt pan
  • Mixing bowl
  • Electric mixer
  • Trifle Bowl

Method
 

Step-by-Step Instructions for Gingerbread Trifle
  1. Preheat your oven to 350°F (175°C) and prepare a 10-cup bundt pan with cooking spray and flour.
  2. In a large bowl, cream together butter and brown sugar until light and fluffy. Add egg and molasses, mixing well.
  3. Dissolve baking soda in boiling water in a separate bowl. Sift in flour and spices, alternating with the water, and mix until combined.
  4. Pour the batter into the prepared pan and bake for 40-50 minutes until a toothpick comes out clean. Cool for 30 minutes in the pan.
  5. In a chilled bowl, beat heavy whipping cream until stiff peaks form. Gradually add sugar and vanilla, then whip until fluffy.
  6. Layer gingerbread cubes, gingersnap cookies, and whipped cream in a trifle bowl, finishing with whipped cream on top.
  7. Cover with plastic wrap and chill for at least 2 hours before serving to meld flavors.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 5IUCalcium: 2mgIron: 8mg

Notes

Ensure your gingerbread cake is fully cooled before slicing to maintain its structure. Let the trifle chill for at least 2 hours, ideally overnight for the best flavor integration.

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