Eggnog Trifle Recipe
This creamy, no-bake Eggnog Trifle Recipe layers soft cake, silky vanilla pudding, and clouds of whipped cream for a festive Christmas trifle that tastes like the holidays in a spoon.
The flavors of classic eggnog meet the easy charm of a layered trifle in this holiday dessert. If you love eggnog, but not everyone in your house wants a full glass of it, this Christmas trifle is a perfect compromise—light, fluffy, and not too strong. I like to bring this to Christmas Eve and Christmas potlucks, because it feeds a crowd and looks stunning on the table, yet it’s secretly very simple.
I’m 50 now, and I’ve hosted more Christmas parties than I can count. I’ve learned that make-ahead desserts, like this creamy eggnog trifle, are the real heroes of a busy holiday kitchen. You can assemble it the day before, tuck it into the fridge, and pull out a gorgeous holiday dessert when the doorbell rings. No last-minute baking. No stress.
This Eggnog Trifle Recipe starts with cubes of soft sponge cake (or pound cake), then we layer vanilla pudding that’s enriched with eggnog, a generous layer of whipped cream, and plenty of warm spices. A little nutmeg, a whisper of rum extract if you like, and you’ve got a festive trifle that feels special but still familiar—almost like a fancy vanilla pudding trifle all dressed up for Christmas.
Why You’ll Love This Eggnog Trifle Recipe
- No oven needed – A true no-bake dessert if you use store-bought cake, perfect when the oven is already packed with ham and casseroles.
- Make-ahead friendly – Assemble it up to a day in advance; the flavors deepen and the texture gets even more luscious.
- Crowd-pleasing Christmas trifle – Mild eggnog flavor that even “not-sure-about-eggnog” guests usually enjoy.
- Flexible ingredients – Use sponge cake, pound cake, angel food cake, or even leftover holiday cake for the layers.
- Feeds a crowd – This holiday dessert is perfect for Christmas parties, potlucks, and big family gatherings.
- Pretty on the table – The layered trifle look—cake, cream, pudding—creates a festive centerpiece without any fancy decorating skills.
- Easy to customize – Turn it into a boozy adult eggnog dessert or keep it completely kid-friendly.
- Light but satisfying – Creamy, fluffy, and comforting without feeling heavy after a big holiday meal.
Ingredients
Here’s everything you need to make this creamy eggnog trifle. I’ll add little notes along the way, like I would if you were standing in my kitchen with me.
- 1 pound (about 450 g) sponge cake or pound cake, cut into 1-inch cubes
- Store-bought is fine; look for something sturdy but soft, like Sara Lee pound cake or a bakery sponge.
- 3 cups (720 ml) prepared vanilla pudding
- You can use instant vanilla pudding mix prepared with cold milk, or homemade vanilla pudding if you have a favorite recipe.
- 2 cups (480 ml) chilled eggnog
- Use a good-quality refrigerated eggnog; full-fat gives the best flavor for this holiday eggnog recipe.
- 1/3 cup (65 g) granulated sugar
- Helps sweeten and stabilize the whipped cream layers.
- 2 cups (480 ml) heavy whipping cream, very cold
- Cold cream whips faster and holds its shape better.
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon rum extract (optional, but lovely for that classic eggnog taste without the alcohol)
- 1/2 teaspoon ground nutmeg, plus more for garnish
- 1/2 teaspoon ground cinnamon
- Pinch of fine sea salt
- 1/4 cup (30 g) powdered sugar (optional, if you like sweeter whipped cream)
- Crushed gingersnaps or shortbread cookies, for topping (about 1/2 cup, optional)
- Sugared cranberries or festive sprinkles, for garnish (optional but so pretty for a Christmas party dessert)
Ingredient notes and simple swaps
- If you’re making this as a Christmas potluck dessert and need something fast, use store-bought pound cake and instant pudding. Nobody will complain—I promise.
- For a lighter version, you can use light eggnog and a mix of Greek yogurt and whipped cream, but the texture will be a bit tangier and less rich.
- If you’re gluten-free, use your favorite gluten-free cake and check that your pudding mix is gluten-free too.
Directions
You’ll need a large trifle bowl or a clear glass bowl (about 3–4 quarts), plus an electric mixer for the whipped cream.
-
Prepare the pudding base
- In a medium bowl, whisk your vanilla pudding with the eggnog until smooth and creamy.
- The mixture should be pourable but thick enough to coat the back of a spoon. If it seems too thin, chill it for 15–20 minutes so it sets slightly.
-
Whip the cream
- In a large, cold mixing bowl, add the heavy whipping cream, granulated sugar, powdered sugar (if using), vanilla extract, and rum extract.
- Beat with a hand mixer or stand mixer on medium-high until soft peaks form—creamy, not stiff or grainy. This takes about 3–4 minutes, depending on your mixer.
-
Flavor the cream with warm spices
- Gently fold in the nutmeg, cinnamon, and a pinch of salt. Taste and adjust; if you want a stronger eggnog flavor, add a tiny bit more nutmeg or rum extract.
- Don’t overmix—once the spices are evenly blended, you’re good.
-
Prep the cake
- Cut your sponge cake or pound cake into 1-inch cubes. They don’t need to be perfect; a little variety makes the layered trifle more interesting.
- If the cake is very fresh and soft, let it sit out for 10–15 minutes. Slightly “day-old” cake holds up better in a creamy eggnog trifle.
-
Build the first layer
- Add a layer of cake cubes to the bottom of your trifle bowl, covering it completely.
- If you want a more pronounced eggnog flavor, you can lightly brush the cake with a few tablespoons of eggnog (or eggnog mixed with a splash of rum or bourbon for adults).
-
Add the eggnog pudding layer
- Spoon about one-third of the eggnog-vanilla pudding mixture over the cake, spreading it gently to the edges so you can see the layers from the outside of the bowl.
- Try not to press down too much; you want soft layers, not a packed-down block.
-
Add a fluffy whipped cream layer
- Spoon one-third of the whipped cream over the pudding and gently spread it out with an offset spatula or the back of a spoon.
- If you like, sprinkle a pinch of nutmeg or a few cookie crumbs between layers for extra flavor and texture.
-
Repeat the layers
- Repeat the layering: cake cubes, eggnog pudding, whipped cream. You’re aiming for 3 full rounds of layers, ending with whipped cream on top.
- If your bowl is smaller, you might only get 2 full layers—no problem; it’ll still taste wonderful.
-
Finish with garnish
- On the final whipped cream layer, sprinkle a light dusting of nutmeg and cinnamon for that classic eggnog dessert look.
- Add crushed gingersnaps or shortbread, and if you’re feeling festive, a small cluster of sugared cranberries or holiday sprinkles.
-
Chill before serving
- Cover the trifle bowl with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours.
- Chilling allows the cake to soak up some of the eggnog and pudding, turning the whole thing into a spoonable, creamy Christmas trifle that tastes even better the next day.
Servings & Timing
- Yield: About 10–12 servings (depending on portion size and your spoon-happy relatives)
- Prep Time: 25–30 minutes
- Chill Time: At least 4 hours (up to 24 hours)
- Total Time: About 4 ½–5 hours, mostly hands-off chilling time
Variations on This Festive Eggnog Trifle
You know what? Once you’ve made this once, you’ll probably start spinning off your own versions. Here are a few ideas to get you started:
- Gingerbread Eggnog Trifle – Swap the sponge cake for gingerbread cake or gingerbread loaf and top with extra crushed gingersnaps.
- Boozy Holiday Trifle – Brush the cake lightly with rum, bourbon, or brandy before layering for an adults-only Christmas party dessert.
- Chocolate Eggnog Trifle – Use chocolate pound cake and add a thin layer of chocolate shavings between the pudding and whipped cream.
- Lightened-Up Version – Use light eggnog and half whipped cream, half vanilla Greek yogurt, sweetened to taste.
- Eggnog Berry Trifle – Add a layer of fresh raspberries or sliced strawberries between the pudding and whipped cream for a bright, tangy twist.
- Individual Trifles – Layer everything in mason jars or stemless wine glasses for a portable Christmas potluck dessert.
Storage & Reheating (Well, Chilling!)
- Fridge:
- Store the eggnog trifle covered in the refrigerator for up to 3 days. The cake will keep softening as it sits, but the flavors stay lovely.
- Freezer:
- I don’t recommend freezing this layered trifle; the texture of the whipped cream and pudding gets icy and grainy.
- Make-ahead tips:
- For the best texture, assemble the Eggnog Trifle Recipe 8–24 hours before you plan to serve it.
- If you need to stretch it further, you can make the pudding and whip the cream the day before, then assemble the morning of your event.
- Leftovers:
- Leftovers are safe to eat for 2–3 days, though the layers will look a bit less defined. I like to scoop them into small dessert cups for easy snacking.
Notes from My Kitchen
-
Balancing the eggnog flavor:
My husband loves eggnog. My daughter…not so much. This trifle is my middle ground. I keep the eggnog flavor gentle by mixing it with vanilla pudding and not using straight eggnog as a pudding base. If you’re a super-fan, bump up the nutmeg and rum extract a bit. -
Texture matters:
The sweet spot is cake that’s soft but not soggy. That’s why we chill it and don’t drown the cake in liquid. If you brush the cake with eggnog, use a light hand. -
Clear glass bowl = built-in decoration:
If you’re bringing this as a Christmas trifle to a party, use the prettiest clear bowl you own. The layers are your decoration—no piping bags or fancy frosting needed. -
Spices fade a little as it chills:
I always add a light dusting of fresh nutmeg right before serving, even if I already sprinkled some on top before chilling. It wakes up the flavor and smells incredible. -
Serving tip:
Use a big serving spoon or a flat, wide spoon and go all the way down to the bottom when you scoop. You want every serving to have cake, pudding, and whipped cream.
FAQs
Can I make this Eggnog Trifle Recipe without eggnog?
Yes—replace the eggnog with whole milk or half-and-half and add extra vanilla plus nutmeg and cinnamon. It’ll taste like a cozy vanilla holiday trifle.
Can I use store-bought whipped topping instead of whipping cream?
You can. Use about 4–5 cups of thawed whipped topping and gently fold in the spices and vanilla. The flavor will be a bit different, but it’s very convenient.
How far ahead can I make this holiday dessert?
The sweet spot is 8–24 hours before serving. After about 48 hours, the cake gets quite soft and the layers blur, though it’s still tasty.
What kind of cake is best for a Christmas trifle?
Sponge cake, pound cake, or angel food cake all work well. Pound cake gives richer flavor, while sponge or angel food keeps it lighter.
Can I make this recipe alcohol-free and kid-friendly?
Absolutely. Just skip the rum extract and any alcohol in the cake brushing. The trifle is still full of eggnog flavor from the spices and eggnog itself.
My pudding layer seems too runny. What happened?
Most likely it didn’t set long enough, or too much extra liquid was added. Chill the pudding mixture until thickened before building the layers.
Can I make this as a smaller batch?
Yes, halve the recipe and use a smaller glass bowl or individual glasses. The method stays exactly the same.
How do I keep the whipped cream from deflating?
Use very cold cream, don’t over-whip it, and add a bit of sugar. Chilling the finished trifle also helps the cream hold its shape.
Conclusion
This Eggnog Trifle Recipe brings everything I love about the holidays into one bowl—warm spices, creamy layers, and a dessert that feels special but doesn’t keep you chained to the stove. It’s a beautiful Christmas party dessert, easy enough for a busy weeknight gathering yet impressive enough for the big family feast.
If you make this festive trifle, let me know how it goes—leave a comment, share what twists you tried, or tell me if it made it to your Christmas potluck table. And if you’re planning a full dessert spread, you might also enjoy pairing this with a plate of cookies or another holiday trifle for a fun “trifle bar” moment.
Eggnog Trifle
Ingredients
- 1 pound sponge cake or pound cake cut into 1-inch cubes
- 3 cups prepared vanilla pudding instant or homemade
- 2 cups eggnog chilled, full-fat recommended
- 2 cups heavy whipping cream very cold
- 1/3 cup granulated sugar
- 1/4 cup powdered sugar optional, for sweeter whipped cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon rum extract optional, for classic eggnog flavor
- 1/2 teaspoon ground nutmeg plus more for garnish
- 1/2 teaspoon ground cinnamon
- 1 pinch fine sea salt
- 1/2 cup crushed gingersnaps or shortbread cookies for topping, optional
- sugared cranberries or festive sprinkles for garnish, optional
Instructions
- In a medium bowl, whisk the prepared vanilla pudding with the chilled eggnog until smooth and creamy. The mixture should be pourable but thick enough to coat the back of a spoon. If it seems too thin, chill for 15–20 minutes so it sets slightly.3 cups prepared vanilla pudding, 2 cups eggnog
- In a large, cold mixing bowl, combine the heavy whipping cream, granulated sugar, powdered sugar (if using), vanilla extract, and rum extract. Beat with a hand mixer or stand mixer on medium-high speed until soft peaks form, about 3–4 minutes. The cream should be thick and fluffy but not stiff or grainy.2 cups heavy whipping cream, 1/3 cup granulated sugar, 1/4 cup powdered sugar, 1 teaspoon pure vanilla extract, 1/4 teaspoon rum extract
- Gently fold the ground nutmeg, ground cinnamon, and a pinch of fine sea salt into the whipped cream until evenly distributed. Taste and adjust the spices or rum extract if desired, being careful not to overmix.1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, 1 pinch fine sea salt
- Cut the sponge cake or pound cake into 1-inch cubes. If the cake is very fresh and soft, let the cubes sit out for 10–15 minutes so they dry slightly and hold up better in the trifle.1 pound sponge cake or pound cake
- Place an even layer of cake cubes in the bottom of a large trifle bowl or clear glass bowl (about 3–4 quarts). If you want a stronger eggnog flavor, lightly brush the cake with a small amount of eggnog or eggnog mixed with a splash of rum or bourbon (optional).1 pound sponge cake or pound cake, 2 cups eggnog
- Spoon about one-third of the eggnog-pudding mixture over the cake layer, gently spreading it to the edges so the layer is visible from the outside of the bowl. Avoid pressing down; you want soft, distinct layers.3 cups prepared vanilla pudding, 2 cups eggnog
- Spoon about one-third of the whipped cream over the pudding layer. Spread gently with an offset spatula or the back of a spoon. If desired, sprinkle a small pinch of nutmeg or a few cookie crumbs between layers for extra flavor and texture.2 cups heavy whipping cream, 1/2 teaspoon ground nutmeg, 1/2 cup crushed gingersnaps or shortbread cookies
- Repeat the layering process—cake cubes, eggnog pudding, whipped cream—until you have 2–3 full sets of layers, depending on the size of your bowl. Aim to finish with a generous layer of whipped cream on top.1 pound sponge cake or pound cake, 3 cups prepared vanilla pudding, 2 cups eggnog, 2 cups heavy whipping cream
- On the final whipped cream layer, dust lightly with additional nutmeg and cinnamon. Sprinkle crushed gingersnaps or shortbread cookies over the top, and add sugared cranberries or festive sprinkles if desired.1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, 1/2 cup crushed gingersnaps or shortbread cookies, sugared cranberries or festive sprinkles
- Cover the trifle bowl tightly with plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Chilling allows the cake to absorb some of the eggnog and pudding so the trifle becomes creamy and spoonable, with the flavors melding together.
