Gingerbread Trifle

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This gingerbread trifle is layered with moist gingerbread cake, homemade caramel sauce, and whipped gingerbread cream cheese filling. Perfect for a crowd during the holiday season!

To make the gingerbread cake, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together in a medium sized bowl.

In a large bowl, cream butter and sugar together until fluffy and lightened in colour, about 3 minutes. Add eggs, vanilla, and molasses. Mix until well combined.

Add in milk and dry ingredients alternatively.  Pour batter evenly into two 9 inch round cake pans and bake.

To make the caramel sauce, heat sugar in a medium sauce pan over medium heat until melted, stirring constantly. 

Once melted, immediately remove from heat and stir in butter and heavy whipping cream. The mixture will violently bubble.

Stir in salt and pour caramel into a small bowl to cool completely before using.

To make the whipped gingerbread cream cheese filling, beat cream cheese and sugar until well combined in a large bowl. Add ginger, cinnamon, cloves, molasses, and milk. Mix until well combined.

Whip heavy whipping cream in a medium bowl, until stiff peaks form.

Fold half the whipping cream into cream cheese mixture. Gently fold in remaining whipping cream. Chill in the refrigerator until ready to use.

To assemble the trifle, Cut gingerbread cake into 1 inch square cubes. 

Place a layer of cubes in the bottom of trifle dish. Drizzle ¼ of the caramel over cake.

Place a layer of gingerbread whipped cream cheese over the cake and caramel.  Repeat layers.

Finish with a layer of whipped gingerbread cream cheese and a drizzle of caramel over the top.  Decorate with gingerbread men.

Store leftovers in the refrigerator for up to 5 days.

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