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+ servings
A trifle in a clear trifle dish. Gingerbread men decorate the tip of the trifle.
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Gingerbread Trifle

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!
Course Dessert
Cuisine North American
Prep Time 45 minutes
Cook Time 25 minutes
Resting time 4 hours
Servings 16 servings
Calories 643kcal
Author Nina

Ingredients

Gingerbread Cake

  • 3 cups all purpose flour
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • tablespoons ground ginger
  • teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 cup unsalted butter room temperature
  • cups light brown sugar packed
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup molasses
  • 1 cup whole milk room temperature

Whipped Gingerbread cream Cheese Filling

  • 16 ounces cream cheese room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 2 tablespoons molasses
  • 2 tablespoons milk
  • 1 cup heavy whipping cream

Caramel Sauce

  • 1 cup granulated sugar
  • 5 tablespoons unsalted butter cold
  • ½ cup heavy whipping cream cold
  • ½ teaspoon salt

Instructions

Gingerbread Cake

  • Preheat oven to 350°F (177°C). Grease two 9 inch round cake pans, and line the bottoms with parchment paper.
  • 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 starting and ending with flour (3 additions of dry ingredients, 2 of milk).
  • Pour batter evenly into the prepared pans. Bake for 23-28 minutes, or until toothpicks inserted in the center of the cakes come out clean. Let cool on a wire rack for 5 minutes, and then turn cakes out of pans and let them cool completely on a wire rack.

Whipped Gingerbread Cream Cheese Filling

  • In a large bowl, beat cream cheese and sugar until well combined. 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.

Caramel Sauce

  • In a heavy bottomed saucepan, heat sugar 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.
  • The caramel will stop bubbling when the ingredients are well combined. Stir in salt and pour caramel into a small bowl to cool completely before using.

Assemble

  • 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, and then place a layer of whipped cream cheese over the cake and caramel.
  • Repeat 2 more times and finish with a layer of whipped cream cheese and a drizzle of caramel over the top.
  • Cover trifle and place in refrigerator for at least 4 hours or overnight. The trifle needs time to settle and for the flavours to marry. Decorate with gingerbread men before serving, if desired.

Nutrition

Calories: 643kcal | Carbohydrates: 79g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 349mg | Potassium: 436mg | Fiber: 1g | Sugar: 59g | Vitamin A: 1256IU | Vitamin C: 0.2mg | Calcium: 159mg | Iron: 3mg