Hey there, dessert lovers! If you’re looking for the ultimate holiday treat that’s as easy as it is stunning, you’ve got to try this Eggnog Trifle with Layered Spice Cake.
It’s got all the cozy flavors of the season—spiced cake, creamy eggnog custard, and whipped cream—layered into one gorgeous dessert.
Plus, it’s served in a big trifle bowl, so it looks like you spent hours on it (even though it’s super simple to put together!).
It’s kid-friendly, party-ready, and guaranteed to wow everyone at the table.
Let’s make it together!
What You’ll Need
For the Spice Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Eggnog Custard:
- 3 cups eggnog
- 1/4 cup cornstarch
- 1/4 cup granulated sugar
- 4 large egg yolks
- 1 tsp vanilla extract
For the Whipped Cream:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
To Assemble:
- Optional: Crushed gingerbread cookies or festive sprinkles for garnish
Pro Tips
- Don’t overbake the cake! Slightly underbaking keeps it moist, which is key for trifles.
- Let the custard cool completely before assembling so it layers smoothly.
- Make it ahead! This trifle tastes even better after sitting in the fridge overnight.
- Use a clear trifle bowl to show off those beautiful layers!
- Let the kids help sprinkle the toppings—it’s an easy way to make them feel involved.
Tools You’ll Need
- Mixing bowls
- Electric mixer
- Whisk
- Saucepan
- Trifle bowl
- Measuring cups and spoons
- Offset spatula or spoon for layering
Substitutions and Variations
- No eggnog? Swap in vanilla pudding with a sprinkle of nutmeg for a similar flavor.
- Gluten-free? Use your favorite gluten-free cake mix.
- Want an adult version? Add a splash of rum or bourbon to the custard!
Make-Ahead Tips
This trifle is PERFECT for making ahead. You can bake the cake and prepare the custard a day or two in advance, then assemble everything the day you plan to serve it. It actually tastes better after a few hours in the fridge because the flavors meld together.
Instructions
1. Make the Spice Cake
In a large bowl, beat butter and sugars until light and fluffy. Add eggs one at a time, then vanilla. Alternate adding the dry ingredients and buttermilk, beginning and ending with dry.
In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
Divide the batter between pans and bake for 25-30 minutes. Let cool completely, then crumble into chunks.
2. Make the Eggnog Custard
In a saucepan, whisk together eggnog, cornstarch, sugar, and egg yolks over medium heat. Cook until thickened, about 5-7 minutes. Stir in vanilla and transfer to a bowl to cool.
3. Make the Whipped Cream
In a large bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
4. Assemble the Trifle
In a trifle bowl, layer crumbled spice cake, eggnog custard, and whipped cream. Repeat until the bowl is full, ending with whipped cream on top. Sprinkle with crushed cookies or festive sprinkles.
Leftovers and Storage
Cover the trifle with plastic wrap and store it in the fridge for up to 3 days. The flavors just get better with time!
Conclusion
There you have it—your new favorite holiday dessert! This Eggnog Trifle is festive, delicious, and so easy to make.
Whether it’s for a family gathering or just because you’re craving something sweet, it’s a guaranteed hit.
