Gingerbread Trifle Cake

This Gingerbread Trifle Cake is a festive layered dessert that combines spiced gingerbread cake, creamy whipped topping, and a tangy blackberry compote in one beautiful holiday dessert. This Gingerbread Trifle Cake with Blackberries is perfect for family gatherings or a festive celebration, this trifle is easy to assemble and visually impressive

Why You’ll Love This Gingerbread Trifle Cake with Blackberries:

This Gingerbread Trifle is a show-stopping dessert that brings together all the best holiday flavors. This easy holiday dessert combines layers of spiced gingerbread cake, rich whipped cream with creamy mascarpone, and a tart blackberry compote made with Oregon Blackberries for an unforgettable dessert this holiday season. Perfect for family gatherings or a festive celebration, this trifle is easy to assemble and beautiful.

• Holiday Flavors: Warm spices in the gingerbread, combined with the creamy mascarpone (optional) whipped topping and the fruity blackberry compote brings this dessert to a whole new level. 
• Uses high quality Blackberries: Featuring Oregon Blackberries: Known for their exceptional taste, Oregon blackberries are sweet, juicy, and picked at peak ripeness to preserve flavor. The best part is, you can use fresh or frozen blackberries in this dessert.
• Make-Ahead Friendly: Chill it overnight to allow flavors to come together for an even more indulgent dessert.

*This is a sponsored post by Oregon Berries. While we were compensated for this article, all opinions expressed are solely our own and we only recommend high quality products that we use and love.

Why we use a Blackberry Compote in the Gingerbread Trifle:

The blackberry compote in this recipe has exceptional taste using Oregon blackberries. Known for their sweet, juicy taste reminiscent of summer, Oregon blackberries are picked at the peak of ripeness and frozen to preserve their flavor year-round which makes it ideal for having access to premium berries for recipes, snacking, or adding a burst of flavor to desserts all year long. 

The best part is you can use frozen or fresh blackberries and the compote is delicious on yogurt, toast, ice cream, or french toast!

What You will Need to Make Gingerbread Trifle Cake with Blackberries:

Gingerbread Cake

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• ¾ cup light brown sugar
• ⅓ cup oil (e.g., avocado oil)
• 1 egg
• ¾ cup unsulphered molasses
• ¾ cup hot water
• Gingerbread cookies (crumbled)

Whipped Cream Topping

• 2 cups heavy whipping cream
• 8 oz mascarpone cheese (optional) at room temperature
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

Blackberry Compote

• 3 cups fresh or frozen blackberries (we used Oregon Blackberries in this recipe)
• 4 tablespoons agave, honey, maple syrup, or granulated sugar
• 4 tablespoons lemon juice

Tips to Make the Best Trifle

• Read the Instructions entirely before you start baking.
• Use Unsulphered Molasses: It has a cleaner, richer taste that balances perfectly with the spices.
• Chill Overnight: Letting the trifle sit in the fridge overnight enhances the flavor. If you chill overnight, make sure to not add the crushed gingersnap cookies and fresh blackberry garnish until just before you are ready to serve. 
• Whip Carefully: If using mascarpone, fold it in gently to keep the whipped cream light and airy. The mascarpone can also be omitted completely but I love the balance of flavors and the thicker texture it adds to the whipped cream. 

How to Make the Easiest Holiday Trifle Recipe:

To Make the Gingerbread

1. Preheat the Oven: Preheat to 350°F (175°C). Line a 9×13 baking pan with parchment paper and spray with cooking spray.
2. Prepare the Dry Ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
3. Mix the Wet Ingredients: In a medium bowl, whisk together oil, brown sugar, and egg. In a measuring cup, mix molasses with hot water.
4. Combine: Add the dry ingredients to the wet mixture, stirring just until combined. Fold in the molasses mixture until the batter is smooth.
5. Bake: Pour batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes or until a tester comes out clean.
6. Cool: Let the cake cool completely, then cut it into 1-inch squares for layering.

To Make the Whipped Cream

1. Pour the heavy cream, sugar, and vanilla into a stand mixer fitted with the whisk attachment.
2. Beat until soft peaks form, then gently fold in the mascarpone cheese until well combined (optional).

Making the Blackberry Compote

1. In a medium saucepan, combine Oregon blackberries, sweetener, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the berries are glossy and slightly thickened, about 15 minutes.
3. Remove from heat and let the compote cool completely.

How To Assemble the Trifle

1. Layer the Gingerbread: Place a layer of gingerbread squares at the bottom of a trifle bowl.
2. Add Blackberry Compote: Drizzle one-third of the blackberry compote over the gingerbread.
3. Whipped Cream: Spread half of the whipped cream mixture over the blackberry layer, reaching the edges of the bowl.
4. Repeat Layers: Continue with another layer of gingerbread, blackberry compote, and whipped cream. Top with gingerbread cookie crumbles and fresh blackberries for garnish.
5. Chill: Cover and refrigerate for 2-4 hours or overnight for best flavor.

Can I make this dessert ahead of time?
Yes! This trifle is perfect for making ahead. The flavors meld beautifully if you prepare it the day before serving. Make sure to add the final layer of cookie crumbles and fresh blackberries on top just before serving.

You can make the cake in advance, cut into pieces and placed in a freezer bag for up to 3 months. When you are ready to assemble, take the cake out of the freezer to thaw in the refrigerator 24 hours in advance. 

The blackberry compote can be made fresh 1 week in advance. 

What if I don’t have a trifle bowl?

No problem! You can use a large glass bowl or individual dessert cups for mini trifles. Preferably its a glass container so that you can see the beautiful layers!

Can I use other berries for the compote?
This recipe hasn’t been tested with other berries but experiment with the flavors and see if you like it paired with the gingerbread. The blackberries add a lovely tartness but blueberries or raspberries could work well, too.

Other recipes you may also like:

Citrus Olive Oil Cake

Apple Cake

Chai Bundt Cake

Happy Baking, Friends!

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Gingerbread Blackberry Trifle Cake

This Gingerbread Trifle is a show-stopping dessert that brings together all the best holiday flavors. This gingerbread dessert combines layers of spiced gingerbread, rich whipped cream with creamy mascarpone, and a tart blackberry compote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings 20 people

Ingredients

  

Gingerbread Cake Ingredients:

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg
• ¼ tsp salt
• ¾ cup of light brown sugar
• 1/2 cup unsalted butter melted
• ⅓ cup oil I used Avocado oil
• 1 egg
• ¾ cup unsulphured molasses
• ¾ cup of hot water
• Gingerbread Cookies crumbled

Whipped Cream Ingredients:

• 2 cups of heavy whipping cream
• 8 oz mascarpone cheese optional at room temperature
• ¼ cup of granulated sugar
• 1 teaspoon of vanilla

Blackberry Compote Ingredients

• 3 cups frozen or fresh blackberries
• 4 tablespoons agave honey, or maple syrup or granulated sugar
• 4 tablespoons of lemon

Instructions

 

GINGERBREAD CAKE

• Preheat oven to 350°F and line a 9×13 baking pan with parchment paper and spray with cooking spray
• Into a large bowl, combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt and whisk to combine.
• In a medium bowl, melt the butter in the microwave on 30 second increments until melted and whisk the oil and light brown sugar until combined. Whisk in the egg until incorporated.
• In a measuring cup, pour in the molasses and hot water.
• Add the dry mixture to the wet mixture. Mix just until combined. Carefully pour the molasses and hot water into the batter and fold in with a spatula until combined.
• Pour batter into the prepared baking sheet and smooth with a spatula.
• Bake for 25-30 minutes, until a tester comes out clean.
• Let the cake cool in the pan on a cooling rack.
• Once cooled, remove cake from pan. Peel off parchment paper and cut gingerbread into 1-inch squares.
• While the cake is cooling, make the whipped cream and blackberry compote. Crush the gingerbread cookies into crumbles.

WHIPPED CREAM

• Pour the heavy cream, sugar, and vanilla into a stand mixer fitted with the whisk attachment.
• Beat until soft peaks form. Fold in the mascarpone cheese until combined (optional)

BLACKBERRY COMPOTE

• Combine blackberries, sugar, lemon juice in a saucepan and cook on medium-low to medium heat for 15 minutes. Mixture will slightly bubble, stir occasionally. When the fruit is to your desired sweetness and is glossy, its done. Compote will thicken as it cools.
• TO ASSEMBLE THE TRIFLE
• Place an even layer of gingerbread pieces at the bottom of the trifle bowl.
• Drizzle in 1/3 of the blackberry sauce..
• Spread 1/2 of the whipped cream overtop, to the edges of the bowl.
• Drizzle in 1/3 of the blackberry sauce over the whipped cream and add crushed gingerbread cookies on top.
• Repeat with layers of gingerbread, whipped cream, blackberry sauce, and garnish with gingerbread cookie crumbles and fresh blackberries.
• Can be served immediately or Covered and Chilled for 2-4 hours or overnight. Flavors will enhance with overnight chilling.

Keyword dessert with blackberries, easy holiday cake idea, gingerbreak cake, holiday dessert, trifle cake