Gingerbread Trifle Recipe
A fluffy gingerbread cake layered with molasses whipped cream. This dessert is not only gorgeous but absolutely delicious!
Prep Time10 minutes mins
Cook Time30 minutes mins
30 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 384kcal
Cost: $15
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup buttermilk
- 3/4 cup unsalted butter 12 tablespoons
- 1/2 cup molasses
- 1 tsp vanilla extract
- 1 tbsp ground ginger
- 1 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
Molasses Whipped Cream
- 2 cups heavy cream
- 2 tbsp confectioners’ sugar
- 2 tbsp molasses
Gingerbread Cake
Preheat the oven to 350 degrees and then prepare an 8×8 or 9×9 cake pan, either size will work. Grease the bottom and sides with butter and cut a slice of parchment paper to lay inside.
Using an electric mixer, beat brown sugar and eggs for at least 3 minutes.
Add in buttermilk, molasses, melted butter and vanilla extract.
Beat for 5 minutes until all of the ingredients are combined and have a fluffier texture. Scape down the bottom and sides of the bowl.
Combine the flour, ground spices, baking soda and baking powder and salt in a medium bowl.
With the mixer on low, add in the dry ingredients.
Scrape the bottom and sides of the bowl and using a spatula, fold it all together.
Pour into the prepared baking dish and bake in a preheated 350 degree oven for 30 minutes.
Let the cake cool and then cut it into 1" cubes.
Whipped Cream
In the bowl of a stand mixer, whip the heavy cream and sugar until soft peaks form.
Turn the mixer to low and slowly add in the molasses.
Continue to beat until medium peaks form. Use a spatula to fold in the molasses if needed.
Assembly
Add a layer of gingerbread cubes at the bottom of the trifle dish.
Cover it with whipped cream.
Add another layer and continue until you reach the top.
Leave extra whipped cream for the top of the trifle.
Always use good quality ingredients and check the freshness and expiration dates before you start baking.
Baking times will vary, so set your timer for less and more time if needed.
Store this in the refrigerator for 2 days.
Make this recipe gluten-free by using gluten-free flour.
Calories: 384kcal | Carbohydrates: 49g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 409mg | Potassium: 482mg | Fiber: 1g | Sugar: 30g | Vitamin A: 625IU | Vitamin C: 0.01mg | Calcium: 123mg | Iron: 3mg