Gingerbread Trifle Recipe
A cozy, layered Gingerbread Trifle Recipe that’s creamy, spiced, and stunning on any holiday table—no fancy baking skills needed, just a love of Christmas flavors and a big spoon.
This festive gingerbread trifle is my go-to holiday dessert trifle when I want something show-stopping, comforting, and easy to make ahead. Think tender gingerbread cake cubes, silky gingerbread pudding, and fluffy whipped cream in beautiful creamy gingerbread layers. I pull this out for Christmas Eve, office potlucks, and December birthdays—it looks like it came from a fancy bakery, but it’s secretly very simple and very forgiving.
Why You’ll Love This Gingerbread Trifle Recipe
- No-stress holiday dessert – All the wow factor of a Christmas trifle dessert without fussy decorating or piping bags.
- Make-ahead friendly – The flavors get even better as it chills, which is exactly what you want during a busy holiday week.
- Crowd-pleaser for all ages – Kids love the soft cake and pudding, adults love the warm spices and nostalgic gingerbread flavor.
- Flexible ingredients – Use homemade gingerbread, a boxed gingerbread cake mix, or even gingerbread loaf from the bakery.
- No special equipment – A large glass bowl or trifle dish, a whisk, and a spatula are all you need.
- Customizable layers – Turn it into a gingerbread parfait dessert in individual glasses, or layer it high for a big statement.
- Feeds a crowd – This layered gingerbread dessert is perfect for holiday party dessert tables and potlucks.
- Lighter than it looks – The whipped cream layer keeps it soft and airy, not heavy like some cakes or pies.
What Makes This Holiday Trifle So Special?
Let me explain why this gingerbread trifle recipe has become a December tradition in my house.
First, it hits all the nostalgic Christmas notes: molasses, cinnamon, ginger, nutmeg, and a hint of clove. That cozy, “somebody’s been baking all day” smell fills the kitchen—even though this is mostly an assembly recipe. If you like the idea of gingerbread houses but prefer something creamy and spoonable, this is your dessert.
Second, this is what I call a “graceful” dessert. It’s very forgiving. Cake a little dry? The pudding and whipped cream fix it. Your layers aren’t perfectly straight? Once it’s chilled, it still looks charming and rustic, like it came from a family cookbook passed down a few generations.
I also love that this holiday trifle dessert fits a wide range of diets without much fuss. You can use lactose-free milk for the pudding, swap in coconut whipped cream, or use a gluten-free gingerbread cake—and no one at the table feels like they’re eating the “special” dessert in the corner.
From an SEO geek perspective (yes, the 50-year-old mom can still talk metrics), recipes like this Christmas gingerbread recipe always perform really well in December. People search for “make ahead trifle dessert” and “festive trifle recipe,” and they want something pretty, simple, and reliable. This one checks those boxes.
Ingredients
Here’s what you’ll need for this creamy gingerbread cake trifle. I’ll list both homemade-style ingredients and a few shortcuts, so use whatever fits your time and energy.
For the Gingerbread Layer
- 1 (9×13-inch) pan gingerbread cake, cooled and cut into 1-inch cubes
- Use your favorite homemade gingerbread cake recipe or 1 boxed gingerbread or spice cake mix, baked as directed
- Optional: 2–3 tablespoons strong brewed coffee or milk (for lightly moistening dry cake)
For the Gingerbread Pudding Layer
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 ½ cups cold whole milk (2% works; whole gives thicker, creamier pudding)
- 3 tablespoons molasses (unsulfured; gives that classic gingerbread depth)
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (a small pinch—clove is strong)
- 1 teaspoon pure vanilla extract
For the Gingerbread Whipped Cream Layer
- 2 cups heavy whipping cream, well chilled
- ½ cup powdered sugar (sifted, so you don’t get lumps)
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
For Topping and Garnish
- Crushed gingerbread cookies or gingersnaps (about ½–1 cup)
- Extra ground cinnamon, for dusting
- Mini gingerbread men cookies or holiday sprinkles (optional, but very cute)
Ingredient Tips
- Use whole milk for the pudding if you can—it makes the gingerbread pudding trifle layer thick and silky, not runny.
- If your gingerbread cake is a day old or slightly dry, don’t worry; that actually works better in a trifle because it soaks up flavor.
- Chill the mixing bowl and whisk before making whipped cream; cold equipment gives you fluffy, stable peaks.
Directions
You can assemble your Christmas trifle dessert in a large glass trifle bowl, a big clear salad bowl, or even 8–10 individual glasses or mason jars.
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Prep the Gingerbread Cake
Let the baked gingerbread cake cool completely, then cut it into 1-inch cubes. If it feels very dry, sprinkle lightly with 2–3 tablespoons of coffee or milk, but don’t soak it—it just needs a little moisture. -
Make the Gingerbread Pudding
In a large bowl, whisk the instant vanilla pudding mix and cold milk for 2 minutes, until it starts to thicken. Add molasses, ginger, cinnamon, nutmeg, cloves, and vanilla, and whisk again until smooth and well combined. The mixture will be pourable but thick; it will continue to set as it chills. -
Whip the Gingerbread Cream
In a chilled mixing bowl, add the heavy cream, powdered sugar, vanilla, cinnamon, and ginger. Beat with a hand mixer or stand mixer on medium-high until soft-to-medium peaks form. Don’t walk away—it can go from soft to over-whipped quickly. The texture should be fluffy and spreadable, not stiff like butter. -
Set Up Your Trifle Dish
Place your clean, dry trifle dish on the counter. You’ll be building pretty, creamy gingerbread layers here, so if you’re using a glass dish, try to keep the edges neat as you go. -
Layer 1 – Gingerbread Cake
Add about one-third of the gingerbread cake cubes to the bottom of the dish, spreading them into an even layer. Gently press them down so there aren’t big gaps, but don’t smash them. -
Layer 2 – Gingerbread Pudding
Spoon or pour one-third of the gingerbread pudding over the cake layer. Use a spatula to spread it out evenly, making sure you can see that pudding layer from the side of the dish. -
Layer 3 – Gingerbread Whipped Cream
Dollop one-third of the whipped cream over the pudding and spread it gently. If you want a very clean look on the outside, you can use a piping bag and pipe the whipped cream around the edge first, then fill in the middle. -
Repeat the Layers
Repeat the cake, pudding, and whipped cream layers two more times: cake → pudding → cream. You should finish with a pretty layer of whipped cream on top. If your dish is shorter, you might only get two full sets of layers—that’s fine. -
Add Toppings
Right before chilling, sprinkle the top with crushed gingerbread cookies or gingersnaps. Add mini gingerbread men, a light dusting of cinnamon, or some Christmas sprinkles for a fun, festive trifle recipe look. -
Chill the Trifle
Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, or up to overnight. This resting time lets the flavors blend and the cake soften into the pudding, which is what makes a layered gingerbread dessert so good.
Servings & Timing
- Yield: About 10–12 servings (more if served in small glasses at a party)
- Prep Time: 25–30 minutes (assuming your cake is already baked and cooled)
- Chill Time: At least 4 hours (overnight is even better)
- Total Time: About 4 ½ hours, mostly hands-off chilling time
If you’re making this for a holiday party dessert, I like to assemble it the morning of the event or the night before.
Variations
You know what? This gingerbread trifle is wonderfully flexible. Here are some fun twists:
- Eggnog Twist – Swap 1 cup of the milk in the pudding with eggnog for a rich, ultra-Christmas flavor.
- Lightened-Up Version – Use sugar-free pudding mix, reduced-fat milk, and light whipped topping instead of heavy cream.
- Gingerbread Cheesecake Trifle – Beat 8 oz softened cream cheese into the pudding mixture for a tangy, cheesecake-like layer.
- Caramel Gingerbread Trifle – Drizzle salted caramel sauce over the cake layers before adding pudding.
- Individual Parfaits – Layer everything in 8–10 clear glasses for a more formal dinner or easy grab-and-go servings.
- Gluten-Free Gingerbread Dessert – Use a gluten-free gingerbread or spice cake mix and gluten-free cookies for garnish.
Storage & Reheating
This is a cold dessert, so no reheating needed—just chill and serve.
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Fridge Storage:
Cover the trifle tightly with plastic wrap and keep it in the refrigerator. It’s best within 2–3 days. After that, the cake can get a bit too soft, but the flavor is still lovely. -
Freezer:
I don’t recommend freezing the finished trifle; the pudding and whipped cream can separate when thawed. -
Make-Ahead Tips:
- You can bake the gingerbread cake 1–2 days ahead and store it tightly wrapped at room temperature.
- The whole make ahead trifle dessert can be fully assembled up to 24 hours before serving.
- If you want very crisp cookie garnish, wait to add the crushed cookies until just before serving.
Notes from My Kitchen
The first time I tested this gingerbread trifle recipe, my gingerbread cake was honestly a little too dry. I almost tossed the batch, but I remembered how traditional English trifles use stale cake or sponge. So I went ahead, layered it anyway, and by the next morning it was soft, tender, and perfect. Lesson learned: don’t stress if your cake isn’t bakery-level moist.
A few extra tips:
- Watch the spices. Ground cloves and ginger are strong. If you’re serving kids or spice-sensitive guests, you can cut the ginger and cloves by half in the pudding and cream, and it’s still a lovely spiced gingerbread dessert.
- Pretty layers matter… a little. Yes, it’s fun for this Christmas trifle dessert to look like a showpiece, but once people start scooping, all the neat layers go out the window. Don’t obsess—rustic is charming.
- Texture is everything. The best trifles have contrast: soft cake, creamy pudding, fluffy whipped cream, and a little crunch from the cookies on top. Don’t skip that final sprinkle.
If you like data: when I share this on social media, photos that show the side of the trifle dish (all those creamy gingerbread layers) get nearly double the engagement compared to top-down shots. So if you’re a fellow food photo lover, turn that bowl and let the layers shine.
FAQs
Can I use store-bought gingerbread or loaf cake?
Yes, absolutely. A bakery gingerbread loaf or even a spiced pound cake works beautifully in this gingerbread trifle recipe.
Can I make this trifle without instant pudding mix?
You can use homemade vanilla pudding; just be sure it’s thick and fully cooled before mixing in the spices and layering.
How long does gingerbread trifle last in the fridge?
It’s best eaten within 2–3 days. After that, the cake gets very soft and the layers lose some structure.
Can I make a smaller batch?
Yes. Halve all the ingredients and use a smaller trifle bowl or 6–8 individual cups for a smaller crowd.
Can I make this gingerbread dessert alcohol-free?
Definitely. This recipe is written alcohol-free, but if you want a boozy version you can sprinkle a little rum or brandy over the cake layer for the adults.
Why is my pudding layer runny?
Most often, the pudding didn’t chill or whisk long enough, or the milk measurement was a little heavy. Next time, use cold milk, whisk for the full 2 minutes, and give it a few extra minutes to thicken before layering.
Can I use Cool Whip instead of whipped cream?
Yes. Use about 3–4 cups of thawed whipped topping in place of the homemade gingerbread whipped cream if you want a shortcut.
Will the cookies on top stay crunchy?
They stay lightly crunchy the first few hours. After overnight chilling, they soften a bit but still give a nice texture—add a fresh sprinkle right before serving if you love extra crunch.
Conclusion
This Gingerbread Trifle Recipe brings together everything we love about the holidays—warm spices, creamy layers, and a little bit of dessert drama—without asking you to spend all day in the kitchen. It’s pretty, it’s practical, and it’s the kind of spiced gingerbread dessert that makes people linger around the table for “just one more spoonful.”
If you try this gingerbread trifle, let me know how it turned out—leave a comment, share a photo, or tell me what fun twist you added. And if you’re planning a full holiday menu, you might also enjoy pairing this with a lighter fruit salad or my personal favorite, a simple roasted pear dessert for balance.
Gingerbread Trifle
Ingredients
- 1 pan gingerbread cake 9x13-inch, cooled and cut into 1-inch cubes; use homemade or 1 boxed gingerbread or spice cake mix, baked as directed
- 2-3 tablespoons strong brewed coffee or milk optional, for lightly moistening dry cake
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 1/2 cups cold whole milk 2% works; whole gives thicker, creamier pudding
- 3 tablespoons molasses unsulfured
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves a small pinch—clove is strong
- 2 cups heavy whipping cream well chilled
- 1/2 cup powdered sugar sifted
- 2 teaspoons pure vanilla extract divided (1 teaspoon for pudding, 1 teaspoon for whipped cream)
- 1/2 teaspoon ground cinnamon for whipped cream
- 1/4 teaspoon ground ginger for whipped cream
- 1/2-1 cup crushed gingerbread cookies or gingersnaps for topping
- ground cinnamon extra, for dusting on top
- mini gingerbread men cookies or holiday sprinkles optional, for garnish
Instructions
- Let the baked gingerbread cake cool completely, then cut it into 1-inch cubes. If it feels very dry, sprinkle lightly with 2–3 tablespoons of coffee or milk, but don’t soak it—it just needs a little moisture.1 pan gingerbread cake, 2-3 tablespoons strong brewed coffee or milk
- In a large bowl, whisk the instant vanilla pudding mix and cold milk for 2 minutes, until it starts to thicken. Add the molasses, 1 1/2 teaspoons ground ginger, 1 teaspoon cinnamon, nutmeg, cloves, and 1 teaspoon vanilla extract. Whisk again until smooth and well combined. The mixture will be pourable but thick; it will continue to set as it chills.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 1/2 cups cold whole milk, 3 tablespoons molasses, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 2 teaspoons pure vanilla extract
- In a chilled mixing bowl, add the heavy cream, powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger. Beat with a hand mixer or stand mixer on medium-high until soft-to-medium peaks form. The texture should be fluffy and spreadable, not stiff.2 cups heavy whipping cream, 1/2 cup powdered sugar, 2 teaspoons pure vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger
- Place a clean, dry trifle dish, large clear bowl, or 8–10 individual glasses on the counter. You’ll be building visible layers, so try to keep the edges neat as you go.
- Add about one-third of the gingerbread cake cubes to the bottom of the dish, spreading them into an even layer. Gently press them down so there aren’t big gaps, but don’t smash them.1 pan gingerbread cake
- Spoon or pour one-third of the gingerbread pudding over the cake layer. Use a spatula to spread it out evenly, making sure the pudding layer is visible from the side of the dish.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 1/2 cups cold whole milk, 3 tablespoons molasses, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 2 teaspoons pure vanilla extract
- Dollop one-third of the whipped cream over the pudding and spread it gently. For a cleaner look, you can pipe whipped cream around the edge first, then fill in the center.2 cups heavy whipping cream, 1/2 cup powdered sugar, 2 teaspoons pure vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger
- Repeat the cake, pudding, and whipped cream layers two more times: cake → pudding → cream. You should finish with a final layer of whipped cream on top. If your dish is shorter, you may only get two full sets of layers.1 pan gingerbread cake, 2 boxes (3.4 oz each) instant vanilla pudding mix, 3 1/2 cups cold whole milk, 3 tablespoons molasses, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 2 cups heavy whipping cream, 1/2 cup powdered sugar
- Right before chilling, sprinkle the top with crushed gingerbread cookies or gingersnaps. Add mini gingerbread men, a light dusting of cinnamon, or holiday sprinkles for a festive finish.1/2-1 cup crushed gingerbread cookies or gingersnaps, ground cinnamon, mini gingerbread men cookies or holiday sprinkles
- Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, or up to overnight. This allows the flavors to blend and the cake to soften into the pudding.
