This Cranberry Trifle is one of those desserts that looks fancy but is super easy to make.
It’s layered with sweet-tart cranberry sauce, soft cake, and creamy whipped topping.
I’ve been making this during the holidays for years, and it always gets wiped clean—zero leftovers.
It’s great for fall, winter, or anytime you want to impress without a ton of work.
Why I Love This Recipe
This one’s close to my heart. My grandma used to make a cranberry trifle every Thanksgiving, and we’d fight over the last spoonful. I’ve tweaked it over the years, making it a little lighter and easier, but it still has that cozy, nostalgic vibe.
- It’s beautiful enough for a holiday table
- You can make everything ahead
- Easy to customize based on what you’ve got
- No baking if you use store-bought cake
- Perfect mix of tart, sweet, and creamy
Servings & Time
Servings: 8-10
Total Time: 45 minutes (plus chilling)
Macros (Per Serving – Approximate)
Calories: 320
Protein: 4g
Fat: 15g
Carbs: 42g
Sugar: 30g
Fiber: 2g
Why This Recipe Works (Quick Science)
Cranberries are high in natural pectin, which helps the sauce thicken beautifully without needing extra gelatin. When layered with cake, the sauce soaks in just enough to soften the cake without making it soggy. The whipped cream adds airiness and fat to balance the tartness of the cranberries.
Common Mistakes
- Using warm cranberry sauce – Always cool it before layering so it doesn’t melt the cream.
- Over-whipping the cream – You want soft peaks, not butter.
- Not letting it chill – The flavors blend better with at least a few hours in the fridge.
- Too much liquid in cranberry sauce – Let it reduce so it thickens enough to hold in layers.
What to Serve With
- A hot cup of coffee or spiced tea
- After a hearty dinner like roast chicken or turkey
- Alongside shortbread cookies or gingersnaps
- As a pretty centerpiece dessert on a holiday table
FAQ
Can I make it the day before?
Yes! It actually gets better after sitting in the fridge.
Can I use frozen cranberries?
Definitely. No need to thaw first.
Can I skip the homemade cranberry sauce?
Sure! Just use canned whole cranberry sauce in a pinch.
What kind of cake works best?
Sponge cake, pound cake, or even angel food cake works great.
Can I make it dairy-free?
Yes—use dairy-free whipped topping or coconut whipped cream.
What You’ll Need
- 2 cups fresh or frozen cranberries
- ¾ cup sugar
- ½ cup orange juice (fresh squeezed is best)
- 1 tsp orange zest
- 4 cups sponge cake or pound cake, cut into 1-inch cubes
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Extra orange zest for garnish (optional)
Tools Needed
- Medium saucepan
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Trifle bowl or clear glass bowl
- Zester
- Measuring cups & spoons
Substitutions and Variations
- Cake: Use angel food, pound cake, or even leftover vanilla cupcakes
- Whipped Cream: Sub in Cool Whip or coconut whipped topping
- Fruit: Add a layer of sliced strawberries or mandarin oranges
- Spices: Add a pinch of cinnamon or nutmeg to the cranberry sauce
- Sweetener: Use maple syrup or honey instead of sugar in the cranberry sauce
Make Ahead Tips
- Make the cranberry sauce up to 3 days ahead
- Whip the cream the day before
- Assemble the whole trifle the night before and let it chill overnight
Instructions
Step 1: Make the Cranberry Sauce
Ingredients for this step:
- 2 cups fresh or frozen cranberries
- ¾ cup sugar
- ½ cup orange juice
- 1 tsp orange zest
Add cranberries, sugar, orange juice, and orange zest to a medium saucepan. Bring to a simmer over medium heat. Stir occasionally and cook for 10–12 minutes until cranberries burst and the sauce thickens slightly. Let it cool completely.
Step 2: Whip the Cream
Ingredients for this step:
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
In a cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Don’t over-whip—stop when the cream holds shape but is still silky.
Step 3: Layer the Cake
Ingredients for this step:
- 4 cups sponge cake, cut into 1-inch cubes
Place half the cake cubes in the bottom of your trifle bowl. Spread them out into an even layer.
Step 4: Add Cranberry Sauce Layer
Ingredients for this step:
- Half of the cooled cranberry sauce
Spoon half the cooled cranberry sauce over the cake layer. Spread it gently to cover the cake completely.
Step 5: Add Whipped Cream Layer
Ingredients for this step:
- Half of the whipped cream
Spoon half the whipped cream over the cranberry layer. Use a spatula to smooth it evenly to the edges.
Step 6: Repeat the Layers
Ingredients for this step:
- Remaining cake cubes
- Remaining cranberry sauce
- Remaining whipped cream
Repeat the same layering process: add the rest of the cake, then the cranberry sauce, and finish with the remaining whipped cream. Smooth the top. Garnish with extra orange zest if you like.
Step 7: Chill and Serve
Cover and refrigerate for at least 2 hours (or overnight). Serve cold by scooping into bowls or plates.
Leftovers and Storage
Store any leftovers covered in the fridge for up to 3 days. The layers may soften more over time but it still tastes amazing. Not ideal for freezing because of the whipped cream.
Conclusion
This Cranberry Trifle is festive, simple, and packed with flavor. I hope it becomes a go-to in your home just like it is in mine. If you try it, drop a comment and let me know how it turned out or if you have any questions!
