Description
A delightful layered dessert featuring creamy eggnog pudding, spiced cake, and whipped cream, perfect for holiday gatherings.
Ingredients
Scale
- 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
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups eggnog
- ½ tsp nutmeg
- 2 cups heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Crushed ginger snaps or cinnamon cookies
- Ground nutmeg
Instructions
- Prepare the Spiced Cake: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and salt. Set aside.
- Cream the Butter and Sugar: In another bowl, beat together butter and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in each egg one at a time, then add the vanilla extract.
- Mix in Sour Cream and Milk: Blend in sour cream, then gradually add milk until smooth.
- Combine Dry and Wet Ingredients: Stir in dry ingredients in two additions until just combined.
- Bake the Cake: Pour the batter into a greased 9×13 pan and bake at 350°F for 22-25 minutes. Allow to cool and cut into 1-inch cubes.
- Make the Eggnog Pudding: Whisk pudding mix, eggnog, and nutmeg together for about 2 minutes until thickened. Chill for 10 minutes.
- Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Layer the Trifle: In a trifle dish, layer spiced cake cubes, eggnog pudding, and whipped cream. Repeat layers until dish is full.
- Finish and Chill: Top with crushed ginger snaps and nutmeg. Chill for at least 1 hour before serving.
Notes
Best when made a day ahead; store covered in refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg