This Eggnog Trifle is rich, creamy, spiced just right, and it looks like something straight out of a holiday movie.
It’s layers of soft, homemade spice cake, whipped cream, and eggnog pudding — all stacked up beautifully in a glass dish.
I make this every year for holiday gatherings, and every time, it disappears in minutes.
It’s cozy, festive, and makes the house smell like cinnamon and vanilla.
Plus, it’s super fun to assemble!
What You’ll Need
For the Spice Cake
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup whole milk
For the Eggnog Pudding
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups eggnog
- ½ tsp nutmeg
For the Whipped Cream
- 2 cups heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Topping (optional but awesome)
- Crushed ginger snaps or cinnamon cookies
- Ground nutmeg (for garnish)
Why I Love This Recipe
This one’s been in my holiday rotation for years, and here’s why:
- The spice cake is soft and not overly sweet
- Eggnog pudding adds that creamy holiday flavor
- It’s no-stress — great for feeding a group
- Looks beautiful without being fussy
- It’s even better the next day
Servings & Time
Serves: 10-12
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Total Time: ~2 hours
Macros (Per Serving – based on 12 servings)
Calories: 390
Protein: 5g
Fat: 24g
Carbs: 39g
Sugar: 26g
Fiber: 1g
Why This Recipe Works (Quick Science)
The sour cream and milk combo in the cake creates a super moist crumb. The acid in sour cream tenderizes the gluten, and when mixed with baking soda, it adds a little lift. Instant pudding made with eggnog thickens quickly while infusing all that nutmeg-spiced flavor. Fresh whipped cream lightens the whole dish, so each bite tastes rich but not heavy.
Common Mistakes
- Overmixing the cake batter – This makes it dense. Mix until just combined.
- Using warm eggnog for the pudding – It won’t set. Use cold eggnog straight from the fridge.
- Not letting the cake cool – Warm cake will melt the whipped cream and pudding layers.
- Skipping the chill – The layers need time to soak and set for the best texture.
What to Serve With
- A cup of hot coffee or chai
- Peppermint bark
- A fresh citrus salad (balances the richness)
- Light savory snacks like a cheese board or deviled eggs
FAQ
Can I make this ahead of time?
Yes, even better the next day.
Can I use store-bought cake?
Sure! A good spiced loaf or gingerbread will do.
What’s the best eggnog to use?
Full-fat, store-bought classic eggnog works best.
Do I need a trifle dish?
Nope — a large glass bowl or even mason jars for minis work great!
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- 9×13 baking pan
- Spatula
- Whisk
- Measuring cups and spoons
- Trifle dish or large glass bowl
Substitutions & Variations
- Use gingerbread instead of spice cake
- Swap pudding mix for homemade custard
- Coconut whipped cream for dairy-free
- Add chopped pears or spiced apples in layers
Make Ahead Tips
- Bake the spice cake a day ahead
- Make the pudding the night before
- Whip the cream just before layering
- Can assemble fully and chill for up to 24 hours before serving
Recipe & Instructions
Step 1: Mix the dry ingredients
In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, and ¼ tsp salt.
Step 2: Cream butter and sugar
In another bowl, beat ½ cup softened butter and ¾ cup packed brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Add eggs and vanilla
Beat in 2 large eggs, one at a time, then add 1 tsp vanilla extract.
Step 4: Add sour cream and milk
Mix in ½ cup sour cream. Then slowly add ½ cup milk until smooth.
Step 5: Combine wet and dry
Add the dry ingredients to the wet mixture in 2 additions, mixing just until combined.
Step 6: Bake the cake
Pour the batter into a greased 9×13 pan. Bake at 350°F for 22–25 minutes, or until a toothpick comes out clean.
Step 7: Cool and cube
Let the cake cool completely, then cut into 1-inch cubes.
Step 8: Make the eggnog pudding
Whisk 1 (3.4 oz) package of instant vanilla pudding mix with 2 cups cold eggnog and ½ tsp nutmeg for 2 minutes until thickened. Chill for 10 minutes.
Step 9: Make the whipped cream
In a cold bowl, beat 2 cups heavy cream, 3 tbsp powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
Step 10: Assemble the trifle
In a trifle dish, layer cubes of spice cake, a layer of eggnog pudding, then whipped cream. Repeat until full. Top with crushed ginger snaps and a sprinkle of nutmeg. Chill for at least 1 hour.
Leftovers & Storage
Cover and store in the fridge for up to 3 days. The layers get even better as they soak together. Don’t freeze — the texture won’t hold up well.
Time to Dig In
There you go — a festive, cozy dessert that feels fancy but is actually super easy to make. I hope you love this Eggnog Trifle as much as I do. When you try it, drop a comment and tell me how it turned out or if you made any fun twists.
