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Cozy Comfort Foods for Blustery Winter Weather

Gingerbread Trifle

We recently tried this Gingerbread trifle and it is so yummy! I just got a new trifle bowl. That means I need to make a trifle, right?! I had this idea bobbing around in my head for a different kind of trifle, and then I found out that one of my co-worker is moving to a new office in a different building. I thought the farewell party was the perfect excuse to try my idea, and thus the Gingerbread trifle was born. There are a couple of things I would do differently next time. 1) Use more cake in the layering (I worried about running out-there was plenty). 2) Use only Red Pears. 3) Gingerbread cake, custard and pears are all the same color (pretty much). I didn’t color my custard (they suggest yellow) b/c I like the creamy color. However, without the raspberries maybe a little pink food coloring or something would help with the monochronistic appearance?? Otherwise, it was delish! Also, I begged and borrowed a lot from eatingwell.com–which means that this cake & custard are both low fat & low calories (but they don’t taste like it)!!

Is Gingerbread a Cake or Cookie?

There are a large variety of baked goods that are referred to as “gingerbread”.

Gingerbread foods range from a soft, moist loaf cake to something close to a ginger snap.


Is There a Substitution for Molasses?

You can replace one cup of molasses with one of the following: 1 cup dark corn syrup, honey or maple syrup.

Or, 3/4 cup firmly packed brown sugar. 3/4 cup granulated sugar, plus 1/4 cup water.


Can You Use All Purpose Flour Instead Of Cake Flour?

To substitute all purpose flour for cake flour, you must make an adjustment.

Take one cup of all purpose flour, spooned and leveled.

Remove two tablespoons, and then add two tablespoons of cornstarch to the all purpose flour.

Gingerbread Trifle

Raised in the Kitchen - Carrian Cheney

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Gingerbread Trifle ohsweetbasil.com

Gingerbread Trifle

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Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Servings: 8
We recently tried this Gingerbread trifle and it is so yummy!


an altered recipe from eatingwell.com and me

  • 1 1/4 cups cake flour sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon ground
  • 1 teaspoon ginger ground
  • 1/2 teaspoon allspice ground
  • 1/4 teaspoon nutmeg ground
  • 1/2 cup granulated sugar
  • 2 egg whites large
  • 1/2 cup buttermilk
  • 1/4 cup molasses
  • 2 tablespoons canola oil

from eatingwell.com

  • 3 cups milk

    fat-free, divided

  • 2 eggs

    large, separated

  • 1/3 cup cornstarch
  • 1 1/2 tablespoons vanilla extract
  • food coloring

    Yellow or red (optional)

  • 2/3 cup sugar
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons water


  • 3 pears red
  • citrus juice such as lemon or fruit saver
  • raspberries



  • Sift together flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg into a bowl.
  • Stir in granulated sugar.
  • Whisk together egg whites, buttermilk, molasses and oil in a large bowl.
  • Add the dry ingredients to the egg white mixture and stir with a wooden spoon or rubber spatula just until blended.
  • Pour into a 9x13 inch pan.
  • Bake at 375 for 15-25 min., or until a cake tester comes out clean.
  • Set aside to cool.


  • Whisk together 1/4 cup milk, egg yolks and cornstarch in a large bowl.
  • Heat remaining milk in a heavy saucepan until steaming.
  • Gradually whisk milk into the egg mixture.
  • Return to the saucepan; cook over medium heat, whisking constantly, until the custard boils and thickens, 1 to 2 minutes.
  • Remove from the heat, stir in vanilla and about 3 drops yellow food coloring, if using.
  • Transfer to a clean bowl and place a piece of wax paper or plastic wrap directly on the surface of the custard to prevent a skin from forming.
  • Set aside to cool slightly.
  • Meanwhile, bring about 1 inch of water to a simmer in a saucepan.
  • Combine egg whites, sugar, cream of tartar and water in a heatproof mixing bowl large enough to fit over the saucepan.
  • Set the bowl over the barely simmering water and beat with an electric mixer at low speed, moving the beaters around the bowl constantly, until an instant-read thermometer registers 140°F. (This will take 3 to 5 minutes.)
  • Increase the mixer speed to high and continue beating over the heat for a full 3 1/2 minutes.
  • Remove the bowl from the heat and beat the meringue until cool, about 4 minutes.
  • Whisk one-fourth of the meringue into the custard.
  • Add the remaining whites and use a whisk to incorporate them with a folding motion.


  • Peel and de-seed 3 red pears.
  • Cut into slices or chunks, and dip in citrus juice or fruit saver. (I also used some fresh raspberries in the trifle pictured, but I think it would be better with just the pears.)
  • Cut the cake into 1 inch by 2 inch strips.
  • Place a layer of cake in the bottom of a bowl.
  • Sprinkle the fruit on top.
  • Add a layer of custard.
  • Repeat until bowl is full, ending with custard and a little reserved fruit garnish.
  • Chill before serving.


refrigerate left overs
Nutrition Facts
Gingerbread Trifle
Amount Per Serving (1 scoop)
Calories 398 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 52mg17%
Sodium 304mg13%
Potassium 460mg13%
Carbohydrates 73g24%
Fiber 3g13%
Sugar 49g54%
Protein 8g16%
Vitamin A 249IU5%
Vitamin C 3mg4%
Calcium 173mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Cozy Comfort Foods for Blustery Winter Weather

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • I made this again, only this time I used pomegranate & pears. It was perfect! The crunchy seeds didn't even bother me & everyone at the party was asking for the recipe so I guess the seeds didn't bother them either!

    • Reply
  • I love trifles, and gingerbread, but never thought of putting them together, i will have to try that this fall

    • Reply
  • That looks delicious! I love trifles

    • Reply

Cozy Comfort Foods for Blustery Winter Weather