Gingerbread Trifle

I made this gingerbread trifle for the first time one December when I wanted a dessert that felt warm and festive but didn’t involve hours of decorating cookies or frosting a cake. I had a loaf of gingerbread cake and some whipped cream leftover from another recipe so I decided to layer everything together in a glass bowl and see how it turned out. The result was cozy and spiced and so pretty that I immediately made it again for our family Christmas dinner.

Now this gingerbread trifle is one of my favorite winter treats because it’s easy to put together and looks impressive on the table. Each bite is filled with rich spice cake and fluffy cream and just the right hint of sweetness. If you’re looking for a crowd pleasing dessert that feels homemade and holiday ready this one never fails.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Gingerbread cake – The base of the trifle with rich molasses flavor and warm spices
• Whipped cream – Lightens the dessert and adds creamy contrast
• Cream cheese – Gives structure and tang to the filling
• Powdered sugar – Sweetens the cream cheese mixture without being gritty
• Vanilla extract – Adds a touch of cozy depth
• Ground cinnamon – For dusting on top and boosting the warm holiday aroma
• Optional toppings – Like crushed gingersnaps, caramel drizzle, or cinnamon sticks for garnish

Tools You’ll Need

• Mixing bowls – For prepping the whipped and cream cheese layers
• Hand mixer – Makes the cream cheese filling smooth and fluffy
• Rubber spatula – Helps fold and spread everything evenly
• Trifle dish or large glass bowl – Perfect for displaying all the beautiful layers
• Piping bag – Optional, but fun for decorating the top with whipped cream swirls

Instructions

Step 1:

I start by baking a gingerbread cake or using a store-bought one, then letting it cool completely before slicing it into cubes.

Step 2:

In a mixing bowl, I beat the cream cheese with powdered sugar and vanilla until smooth.

Step 3:

I fold in half the whipped cream to lighten the cream cheese filling and make it spreadable.

Step 4:

Then I begin layering in a trifle dish, starting with a layer of gingerbread cubes.

Step 5:

Next, I spread a layer of the cream cheese mixture over the cake and then add a layer of plain whipped cream.

Step 6:

I repeat the layers until I reach the top, finishing with a generous swirl of whipped cream.

Step 7:

To finish, I dust the top with cinnamon and garnish with crushed gingersnaps or decorative toppings.

Step 8:

I chill the trifle for at least 2 hours so the flavors can meld before serving.

Tips

If you want to add even more flavor, I recommend drizzling a little maple syrup or caramel between the layers. You can also spike the whipped cream with a splash of bourbon or rum for a grown-up twist. And if you’re short on time, store-bought gingerbread or spice cake works perfectly here!

Ways to Serve

Serve after a holiday dinner or potluck as a festive and shareable dessert

Use mini trifle cups or jars for individual portions at parties

Pair with a hot mug of apple cider or chai tea for cozy vibes

Frequently Asked Questions

Can I make Gingerbread Trifle ahead of time?

Yes! It’s actually better when chilled overnight so the layers set and flavors combine.

Can I use store-bought gingerbread?

Absolutely. It’s a great time-saver and works beautifully in this recipe.

Can I freeze Gingerbread Trifle?

Not recommended, as the whipped layers don’t hold up well in the freezer.

What if I don’t have cream cheese?

You can use a mix of whipped topping and pudding instead for a lighter variation.

See You in the Kitchen

I hope you give this Gingerbread Trifle a try! It’s rich and fluffy and full of holiday cheer and it’s become one of those desserts I look forward to making every winter. Let me know how it turns out for you and feel free to add your own twist!

Happy Cooking!

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