Meet your new holiday party power move: a showstopping gingerbread-eggnog trifle that’s pure Christmas magic. We’re layering spiced pudding with creamy Shamrock Farms Traditional Eggnog, fluffy Shamrock Farms Heavy Whipping Cream, and tender gingerbread cubes into the most impressive dessert you’ll barely break a sweat making.
Pro tip: Make the cake up to 2 days ahead—just wrap it tightly and keep at room temperature. Assemble the whole thing up to 24 hours before the party!
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Ingredients
Spiced Whipped Cream & Eggnog Pudding
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Gingerbread Cake
- Step 1Preheat the oven to 350°. Prepare a 13” x 9” baking pan with nonstick spray, then line with parchment paper.
- Step 2In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, cardamom and salt until combined.
- Step 3In a separate large bowl, or bowl of a stand mixer, cream together butter and brown sugar, starting on low speed and
building up to high, until light and fluffy; about 3 minutes. Add molasses, egg, and vanilla, and mix on medium-low for
another 1 minute, or until combined. Scrape down the sides of the bowl and mix again just a few more seconds. Very
slowly stream in the boiling water, whisking until fully combined. Batter will be thin and runny. - Step 4Pour batter into the prepared pan and bake for 35 to 40 minutes, rotating halfway through. Cake is done when the
toothpick comes out clean when inserted in the center of the cake. Transfer pan to a cooling rack and allow to cool fully,
at least 1 hour. - Step 5Remove from the pan and discard the parchment paper. With a serrated knife, cut the cake into 1-inch cubes.
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Spiced Whipped Cream & Eggnog Pudding
- Step 1In a large mixing bowl, combine instant pudding and 2 cups of Shamrock Farms Traditional Eggnog. Whisk for 2 minutes, or until mixture begins to thicken, and transfer to the refrigerator. Pudding will thicken even further while it rests.
- Step 2In another large mixing bowl, add Shamrock Farms Heavy Whipping Cream, cinnamon, ginger, and cloves. Whisk until medium peak forms, about 4 minutes. Remove pudding from the fridge and transfer half of the spiced whipped cream into the bowl with the pudding, gently mixing until fully incorporated and no streaks remain.
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Assembly
- Step 1Cover the bottom of a trifle dish or large bowl with a layer of gingerbread cake cubes. Top with 2 cups of eggnog pudding, spreading evenly, then sprinkle with 1 cup crushed gingersnap cookies. Repeat the layering 1 more time, and end with an additional cake layer on top for a total of three cake layers.
- Step 2Top the final cake layer with the spiced whipped cream, then the remaining cookies. Chill until ready to serve.
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