Gingerbread trifle combines spicy homemade gingerbread cake with eggnog infused whipped cream in this light Christmas dessert.
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The holidays are known for being a time of overeating and overindulging. Either you are sick of all the rich food, or you are taking it in stride and enjoying an excuse to throw your diet to the wind.
Whether you’re noshing on holiday treats or about to pull up to your third family holiday meal of the day, I thought it might be wise to share a light holiday dessert. This trifle combines spicy gingerbread cake topped with light and creamy eggnog flavored whipped cream. It has just enough sweetness to satisfy your sweet tooth, without sitting like a sack of bricks in your gut.
How to Make Gingerbread Cake
To save time, I opted to use a boxed gingerbread cake mix instead of making a cake from scratch. Cook the cake mix according to package directions. Allow the cake to cool completely, then tear the cake into bite-sized pieces. If not using right away, store the cake in an airtight container to keep it moist.
How to Make Eggnog Flavored Whipped Cream
Before you get started, make sure all your ingredients, the mixing bowl and the beaters are super cold. This will help your whipped cream achieve volume. Check out my post on how to make homemade whipped cream for more tips.
Combine one pint of heavy whipping cream, a couple tablespoons of store bought or homemade eggnog, 1/4 cup of sugar and 1/4 teaspoon of cream of tartar in a chilled mixing bowl. Beat cream on medium high until stiff peaks form (click here to find out what that means). This should take about 7-10 minutes. Chill the whipped cream until ready to use.
How to assemble the gingerbread trifle
Spread the torn gingerbread cake in a single layer on the bottom of a trifle bowl. Individual trifle bowls like the ones in the picture can be found here. Spread a layer of eggnog whipped cream over the cake. Repeat the layers, ending with whipped cream. Sprinkle a little ground nutmeg or cinnamon over the top for garnish, if desired.
The cake can be made up to 2-3 days in advance. The trifle can be assembled several hours beforehand and stored, covered, in the fridge until ready to serve.
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Gingerbread Trifle with Eggnog Flavored Whipped Cream
- 1 14.5 ounce gingerbread cake mix
For the whipped cream:
- 1 pint heavy whipping cream
- 2 tablespoons eggnog
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar
For the cake:
- Grease two eight-inch round cake pans. Prepare and bake the cake mix according to package directions.
- Allow the cake to cool completely. Tear the cake into bite-sized pieces. Store the cake in an airtight container until ready to use to keep the cake moist.
For the whipped cream
- Combine whipped cream ingredients in a chilled metal or glass bowl.
- Beat cream on medium-high until stiff peaks form, about 7-10 minutes.
To assemble the trifle:
- Spread an single layer of cake on the bottom of a trifle bowl. Spread a layer of whipped cream over top.
- Repeat layers, ending with a layer of whipped cream on top.
- Sprinkle with nutmeg, if desired.