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Delicious gingerbread trifle recipe with spiced layers, whipped cream, and caramel sauce, perfect for holiday celebrations.

Festive Gingerbread Trifle

A rich and creamy layered trifle featuring moist gingerbread cake, spiced cream cheese filling, and homemade caramel sauce — a show-stopping dessert for the holidays.
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Course: Dessert
Cuisine: Christmas, Holiday
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1½ tablespoons ground ginger
  • 1½ teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup unsalted butter, room temperature
  • 1½ cups light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup molasses
  • 1 cup whole milk, room temperature
  • 16 oz cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 tablespoons molasses
  • 2 tablespoons milk
  • 1 cup heavy whipping cream
  • 1 cup granulated sugar (for caramel)
  • 5 tablespoons unsalted butter, cold
  • 1/2 cup heavy whipping cream, cold (for caramel)
  • Whipped cream, gingerbread cookies, or candied ginger (optional garnish)

Equipment

  • 9x13-inch baking pan For baking the gingerbread cake
  • stand mixer or hand mixer For batter and cream filling
  • Large mixing bowls For combining ingredients
  • Trifle dish (3–4 quart) To layer the trifle
  • Saucepan For making caramel sauce
  • Rubber spatula For folding and mixing
  • Whisk For caramel and wet mixes

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment.
  2. Whisk together flour, baking powder, baking soda, salt, and spices in a large bowl.
  3. In a separate bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
  4. Whisk together molasses and milk. Add dry ingredients to butter mixture in three additions, alternating with the molasses mixture.
  5. Pour batter into pan and bake 25–30 minutes. Cool completely, then cut into 1-inch cubes.
  6. Beat cream cheese until smooth. Add sugar and spices; beat until fluffy. Mix in molasses and milk.
  7. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into cream cheese mixture.
  8. Melt sugar in a heavy-bottomed saucepan over medium heat. Swirl (don’t stir) until amber in color.
  9. Remove from heat and whisk in cold butter (carefully). Then whisk in cold cream until smooth. Cool.
  10. Layer ⅓ of cake cubes into trifle dish. Drizzle with ⅓ of caramel, then ⅓ of cream cheese filling. Repeat two more times.
  11. Cover and refrigerate for at least 4 hours or overnight. Garnish before serving.

Notes

You can prepare this a day in advance — the flavors meld beautifully overnight. Use store-bought cake and caramel for a quicker version. Garnish with whipped cream, crushed cookies, or candied ginger before serving.