This Gingerbread Trifle is the Christmas dessert I crave all season long. Every bite layers cozy, spiced gingerbread cake with a fluffy, lemon-swirled mascarpone whipped cream and a bright raspberry compote. It’s the kind of treat that feels festive, comforting, and slightly fancy—all at once. Whether I’m hosting or attending a holiday gathering, this is the dessert I bring when I want to impress with minimal stress.

Why You’ll Love This Recipe

I love how this trifle blends warm spices, tangy lemon, and sweet-tart raspberry into every bite. The textures are just as satisfying as the flavors—moist cake, creamy topping, juicy compote. It’s a showstopper in a glass, yet surprisingly simple to make. I also appreciate how the components can be made ahead of time, making assembly on the day of the event quick and easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the gingerbread cake:
3/4 cup buttermilk
1/2 teaspoon baking soda
2/3 cup molasses
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 cups all-purpose flour
1 tablespoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1/3 cup vegetable oil

For the raspberry compote:
2 heaping cups fresh or frozen raspberries
1/2 to 3/4 cup sugar

For the lemon mascarpone whipped cream:
2 (8-ounce) containers mascarpone cheese
2 cups heavy cream
1 teaspoon vanilla extract
Zest of 1/2 a lemon
1 (10.5-ounce) jar lemon curd
1/4 cup powdered sugar (optional)

Directions

I start by making the gingerbread cake. I preheat the oven to 350ºF and grease an 8-inch square pan. Then I whisk the buttermilk and baking soda in a medium bowl and stir in the molasses and both sugars until they dissolve. In a large bowl, I combine the flour, ginger, baking powder, salt, and cinnamon. I whisk the eggs and oil into the buttermilk mixture and then stir everything into the dry ingredients in three batches, whisking until smooth each time.

I pour the batter into the prepared pan and bake for 30–40 minutes, until the top is firm and a toothpick comes out mostly clean. Once done, I let the cake cool completely in the pan.

For the raspberry compote, I combine the raspberries and sugar in a saucepan and gently mash them as they cook over medium-low heat. After about five minutes, they become syrupy and thick. I set this aside to cool.

To make the whipped cream, I beat the cold mascarpone and cream together until they’re almost the texture of whipped cream. Then I add lemon zest and vanilla, and continue whipping until the mixture is thick and spoonable. I gently fold in the lemon curd, leaving streaks of gold for that beautiful swirl effect. If I want it sweeter, I mix in some powdered sugar.

To assemble, I cube the cooled cake into 1-inch pieces. I layer them at the bottom of clear cups (about 9 oz each), spoon on the mascarpone cream, and top with raspberry compote. I repeat the layers once more, finishing with a drizzle of raspberry compote on top. I like to refrigerate the trifles for a few hours before serving so the flavors can meld together.

Servings and timing

This recipe makes about 16 servings.
Prep time: 45 minutes
Cook time: 35 minutes
Cooling and assembly time: 1–2 hours (can be broken up over two days)

Variations

• Cake swaps: I sometimes swap the gingerbread cake with spiced loaf cake or even ginger cookies for a shortcut.

• Fruit alternatives: Instead of raspberries, I’ve used strawberries or cranberries with great results.

• Boozy twist: For an adult version, I drizzle a bit of spiced rum or brandy over the cake cubes before layering.

• Layer it in a bowl: When serving a crowd, I layer everything in a large glass trifle bowl instead of individual cups.

• Add crunch: Crushed gingersnap cookies between the layers add a nice texture contrast.

Storage/reheating

I store leftover trifles in the fridge, covered, for up to 2 days. The texture holds up well thanks to the mascarpone. I don’t recommend freezing, as the cream mixture and fruit can separate. I never reheat this dessert since it’s meant to be served chilled.

FAQs

What type of molasses should I use for the gingerbread cake?

I always use unsulphured molasses for its rich, smooth flavor. I avoid blackstrap molasses, which is too bitter for desserts.

Can I make this trifle in advance?

Yes! I make the cake and compote up to two days ahead and store them separately. I assemble the trifles no more than 6 hours before serving to keep the layers distinct and fresh.

Can I use store-bought whipped cream instead?

I’ve tried it, but the mascarpone whipped cream with lemon curd really makes this trifle special. If you’re short on time, mix store-bought whipped cream with lemon curd for a faster version.

Can I use frozen raspberries?

Absolutely. I often use frozen raspberries when fresh ones aren’t in season. I don’t even thaw them before cooking—they break down nicely as they heat.

What’s the best way to serve this dessert?

I like serving it in clear cups or glasses so the beautiful layers show through. It’s also easy to portion and serve that way.

Conclusion

This Gingerbread Trifle is everything I want in a holiday dessert—warm spices, cool cream, fruity brightness, and a showstopping look. It’s surprisingly easy to prepare, make-ahead friendly, and always a hit at the table. If the holidays call for comfort and celebration, this dessert delivers both in every bite.