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Easy Make-Ahead Gingerbread Trifle with Cream Cheese Frosting

A close-up, cross-section view of a rich, dark gingerbread trifle slice showing layers of cake, cream, and crumbs.
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Create a stunning, festive dessert for your holiday gatherings with this easy Gingerbread Trifle. It layers spiced gingerbread cake, rich cream cheese filling, and a sweet topping for a make-ahead treat.

Ingredients

Scale
  • 1 (14.25 ounce) package dry gingerbread cake mix
  • Ingredients required for cake mix (usually eggs, oil, water)
  • 1 cup boiling water
  • 1/2 cup strong brewed coffee, hot
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon (for garnish)
  • 1/4 cup caramel sauce (optional, for drizzling)

Instructions

  1. Prepare the gingerbread cake according to package directions, substituting the required water with the hot brewed coffee for deeper flavor. Bake in a 9×13 inch pan. Let the cake cool completely.
  2. Once cool, crumble the gingerbread cake into coarse pieces. You will need about 6 cups of crumbled cake.
  3. Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, vanilla extract, and ground ginger. Beat until light and fluffy. Set aside.
  4. Prepare the whipped cream: In a separate, chilled bowl, beat the heavy whipping cream and granulated sugar until stiff peaks form.
  5. Assemble the trifle: In a large glass trifle bowl, begin layering. Place one-third of the crumbled gingerbread cake on the bottom.
  6. Spread half of the cream cheese frosting mixture evenly over the cake layer.
  7. If using, drizzle lightly with caramel sauce over the frosting layer.
  8. Add the next third of the crumbled gingerbread cake on top of the frosting.
  9. Spread the remaining half of the cream cheese frosting over this cake layer.
  10. Top with the final third of the crumbled gingerbread cake.
  11. Gently spread the prepared whipped cream over the top layer of cake.
  12. Garnish the top with a light dusting of ground cinnamon.
  13. Cover the trifle bowl and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the layers to soften and flavors to meld. This is a key step for a make-ahead Christmas dessert.

Notes

  • For an even easier, no-bake option, substitute the baked gingerbread cake with store-bought gingerbread cookies or pound cake soaked briefly in a mixture of milk and a splash of molasses.
  • If you want a richer filling, fold 1/2 cup of vanilla pudding mix (prepared according to package directions) into the whipped cream before layering.
  • To make this a show stopping holiday dessert, press some crushed gingersnaps around the sides of the trifle bowl before adding the first layer.

Nutrition

Find it online: https://cookingbyfelix.com/gingerbread-trifle-easy-make-ahead-recipe/