Gingerbread and Chocolate Pudding Trifle with Spiced Chantilly Cream

This post may contain affiliate links, please visit our privacy policy for details.

‘Tis the season for all things gingerbread! These individual Gingerbread and Chocolate Pudding Trifles with Spiced Chantilly Cream are sure to be the one Christmas treat you’ll be wanting to make all season long. Think, an easy to make gingerbread spiced sheet cake, layered with a decadent homemade dark chocolate pudding, and finished with a 4 ingredient gingerbread spice chantilly cream! Every bite is moist, perfectly spiced, with just the right amount of sweetness. It’s literally Christmas in a glass! Finish with mini gingerbread cookies, sugared cranberries, and sugared rosemary for a cute, but sophisticated dessert that the whole family will enjoy!

Individual gingerbread trifles with gingerbread cookies on top of each, with white flowers, and sugar around.

About The Recipe

Happy Sunday, everyone!

I know today is a bit of a weird day for us to be posting, but I honestly just couldn’t wait to share this recipe with all of you! It’s so festive and so full of flavor…it might just be one of my new favorite treats to make during Christmas!

The best part? It’s individual trifles!

Which, I know trifles aren’t something we really ever share…in fact, I think this might be our first one! But, between you and me, they are one of our favorite desserts to make for ourselves.

In fact, this recipe was inspired out of necessity. My mom and I have been testing a gingerbread spice cake and, while it’s come out delicious every time, it kept wanting to sink in the middle. It took us quite a few times to finally get the cake just right…which means, we had a LOT of cake leftover from test batches!

We didn’t want to waste them. I mean, the cake TASTED amazing, but it was just sunk in the middle.

We thought about so many different things that we could make with gingerbread cake, but our favorite idea was a trifle! It’s just the layers we had a tough time figuring out. There’s so many flavors that pair wonderfully with gingerbread…so, how do you choose?

Well, I’ll be honest, I’m a sucker for chocolate and gingerbread (not surprising, right?).

mini gingerbread trifles on wood board with gingerbread cookie decoration, sugared rosemary, and sugared cranberries on top.

Pudding/custard is something my mom and I make almost on a weekly basis for the blog. Chocolate pudding just seemed like the perfect addition, as well as whipped cream, of course!

But, to be honest, once these trifles were assembled, they were so hard to resist. Not only are they super cute, but they SMELL amazing!

Then, it’s truly love at first bite.

It’s full of warming spices, luscious chocolate, and rich cream. This dessert is definitely the definition of decadence! It’s so special and SO delicious.

Every bite will have you feeling the Christmas spirit!

Reasons You Will Love This Gingerbread Trifle

  • It’s an individual dessert…which makes it perfect for Christmas parties!
  • The cake and pudding can be made ahead of time for easy assembly.
  • Perfectly balanced between sweet and spiced.
  • Can be decorated with gingerbread cookies.
  • A crowd pleasing dessert!
pulled back shot of mini gingerbread trifles on wood board with sugared cranberries, two spoons, pine branches, and a white cheese cloth around.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cake:

  • All-Purpose Flour
  • Baking Soda
  • Baking Powder
  • Salt
  • Gingerbread Spice
  • Salted Butter
  • Brown Sugar
  • Molasses
  • Large Eggs
  • Buttermilk
baking powder, flour, molasses, baking soda, gingerbread spice, sugar, butter, buttermilk, and eggs on marble counter

For The Pudding:

  • Whole Milk
  • Egg Yolks
  • Corn Starch
  • Granulated Sugar
  • Salted Butter
  • Dark Chocolate
vanilla, milk, egg yolks, butter, sugar, chocolate chips, and corn starch on marble surface.

For The Spiced Whipped Cream:

  • Heavy Cream
  • Powdered Sugar
  • Gingerbread Spice
  • Vanilla Extract
heavy cream, powdered sugar, gingerbread spice, and vanilla on marble surface.

How To Make This Gingerbread Trifle

Step 1: Make the cake

In a medium sized bowl, whisk together flour, baking soda, baking powder, salt, and gingerbread spice. Set aside.

Cream butter and sugar in the bowl of an electric mixer.

Add eggs one at a time, beating well after each addition.

Beat in the molasses.

Add the dry ingredients alternately with milk. Beginning and ending with dry ingredients.

Spoon the batter into greased and floured pan. Bake for 35-40 minutes, or until the cake tests done. Let the cake cool in the pan before turning out.

Step 2: Make the pudding

In a medium bowl, whisk together sugar and cornstarch.

Mix in the egg yolks. Set aside.

In a medium saucepan, heat milk until it starts to bubble around the edges.

milk in saucepan.

Slowly whisk the hot milk into egg mixture.

Return to saucepan and cook over medium low heat, stirring continuously, until custard thickens, about 5-8 minutes.

Whisk in butter.

Add vanilla and chocolate chips. Whisk until smooth and chocolate is completely melted.

Strain through a fine meshed sieve into a clean glass bowl. Cover and set aside.

chocolate custard in glass bowl.

Step 3: Make whipped cream

Combine heavy cream, powdered sugar, gingerbread spice, and vanilla in a large bowl. Beat with an electric mixer until medium-stiff peaks form, about 3 – 5 minutes.

Step 4: Assemble

Cube the cake and set aside.

cubes of gingerbread cake in glass bowl.

In each glass, fill the bottom of glass with cubed cake. Spoon about ½ an inch of chocolate pudding over the cake. Add ½ an inch of whipped cream over pudding. Repeat layers until you reach the top of the glass.

Decorating Ideas

Since these trifles are finished with a layer of whipped cream, the possibilities are pretty much endless! From sugared fruits to cookies, you can just about top these cookies with anything. Here are a few of our favorite ideas!

  • Using a piping bag and tip for the whipped cream.
  • Mini gingerbread cookies! Gingerbread men, Christmas trees, mini gingerbread houses, reindeer, stars, and snowflakes are all great shapes to decorate these trifles!
  • Sugared cranberries or sugared rosemary.
  • Orange twists.
  • Pomegranate Seeds (or any fresh berry!).
  • Chocolate curls or drizzled with chocolate sauce.
close up of mini gingerbread bread man, sugared cranberry, and sugared rosemary on top of mini gingerbread trifle.

Can I Make This Gingerbread Trifle In Advance?

Actually, yes you can! The cake can be made about 3-5 days in advance and kept in either the fridge for freezer (if frozen, be sure to set the cake out in time to thaw completely at room temperature). The pudding can also be made a day or two in advance. Just be sure to keep the pudding in an airtight container and in the fridge. The whipped cream is best made right before assembly!

How To Store

While these trifles are best eaten the day they’re made, if there’s any leftover, you can cover each glass with plastic wrap and keep in the fridge for about 1-2 days.

Looking for more recipes like this? Here are a few you may like: Banana Pudding Cups, Gingerbread Cupcakes with Molasses Ganache, Ginger Molasses Cookies, Chocolate Peppermint Layer Cake

close up of gingerbread trifle with three more around on wood board with two spoons beside and sugared cranberries.

Expert Tips

  • Check the expiration dates on all your ingredients.
  • Make sure the butter, eggs, and buttermilk are room temperature before mixing the cake.
  • Add the dry ingredients and buttermilk alternately. This yields in a much better cake.
  • Do not over mix this cake! If it’s over-mixed, the cake will fall in the middle while baking.
  • Baking times may vary based on your oven. Use a cake tester or toothpick to see if the cake is done.
  • Don’t skip straining the pudding! This is to ensure no lumps of cooked egg are in the custard.
  • Be sure to strain the pudding into a glass bowl.
  • The layering amounts in this recipe all depend on the size glass you use! Adjust as needed.
  • This recipe is best eaten the day it’s made.

When you make this Gingerbread and Chocolate Pudding Trifle with Spiced Chantilly Cream, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Individual gingerbread trifles with gingerbread cookies on top of each, with white flowers, and sugar around.

Gingerbread and Chocolate Pudding Trifle with Spiced Chantilly Cream

Traci
Getting into the festive spirit with this Gingerbread and Chocolate Pudding Trifle with Spiced Chantilly Cream! Every bite is not too sweet, full of warming spice, and just melts in your mouth. Truly the perfect treat for Christmas!
5 from 1 vote
Prep Time 1 hr
Cook Time 1 hr
Course Desserts
Cuisine American
Servings 12
Calories 639 kcal

Ingredients
 

Gingerbread Cake

  • cups all purpose flour
  • teaspoons gingerbread spice
  • 1⅔ teaspoons baking powder
  • ½ teaspoon baking soda
  • Tablespoons salted butter, room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup molasses
  • ½ cup buttermilk, room temperature

Chocolate Pudding

  • ¾ cup granulated sugar
  • cup cornstarch
  • 9 large egg yolks
  • 3 cups whole milk
  • teaspoons vanilla extract
  • 5⅔ Tablespoons salted butter
  • ¾ cup bittersweet chocolate

Chantilly Cream

  • 2 cups heavy cream, cold
  • 1 teaspoon vanilla extract
  • 2 Tablespoons powdered sugar
  • 1 teaspoon gingerbread spice

Instructions

Gingerbread Cake

  • Heat oven to 350 °F.
  • Spray an 8-inch square pan with baking spray. Set aside.
  • In a medium bowl, whisk together flour, gingerbread spice, baking powder, and baking soda. Set aside.
  • With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in molasses.
  • Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Do NOT over mix.
  • Pour into prepared pan.
  • Bake for 35-40 minutes, or until cake tests done.

Chocolate Pudding

  • In a large bowl, whisk together sugar and cornstarch.
  • Add egg yolks.
  • Whisk until well combined.
  • In a medium saucepan, heat milk just until it starts to bubble around the edges.
  • Whisk hot milk into egg mixture in small amounts to avoid scrambling the eggs.
  • Return to saucepan.
  • Cook and stir over medium low heat until thickened, about 5-8 minutes.
  • Remove from heat.
  • Whisk in vanilla, butter, and chocolate.
  • If not using immediately, pour into clean bowl, cover with plastic wrap touching the surface, and refrigerate.

Chantilly Cream

  • Combine all ingredients in a medium bowl.
  • Beat with an electric mixer to medium peaks.
  • Cover and refrigerate until ready to use.

Putting It Together

  • Cut cooled cake into 1-inch cubes.
  • In individual glasses, place 1 layer of cake cubes.
  • Top with ½ inch of pudding.
  • Spoon ½ inch of Chantilly cream over pudding.
  • Repeat layers to top of serving dish.
  • Top with Chantilly cream.

Notes

  • Check the expiration dates on all your ingredients.
  • Make sure the butter, eggs, and buttermilk are room temperature before mixing the cake.
  • Add the dry ingredients and buttermilk alternately. This yields in a much better cake.
  • Do not over mix this cake! If it’s over-mixed, the cake will fall in the middle while baking.
  • Baking times may vary based on your oven. Use a cake tester or toothpick to see if the cake is done.
  • Don’t skip straining the pudding! This is to ensure no lumps of cooked egg are in the custard.
  • Be sure to strain the pudding into a glass bowl.
  • The layering amounts in this recipe all depend on the size glass you use! Adjust as needed.
  • This recipe is best eaten the day it’s made.

Nutrition

Serving: 1Calories: 639kcalCarbohydrates: 63gProtein: 9gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 261mgSodium: 289mgPotassium: 476mgFiber: 2gSugar: 42gVitamin A: 1381IUVitamin C: 1mgCalcium: 226mgIron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

Here are a few recipes may like!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments