Go Back
–+ servings
large clear glass with frosting, cake and chocolate chips layered in it.
Print Recipe
5 from 5 votes

Eggnog Trifle

This Eggnog Trifle has layers of red velvet cake with eggnog pudding, whipped cream, and white chocolate. You could even add rum! It's the perfect Christmas dessert.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Dorothy Kern
Cost: $8

Ingredients

For the cake:

  • 1 ⅔ cups (206g) all purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (237ml) buttermilk
  • 6 tablespoons (90ml) vegetable oil
  • 1 tablespoon (15ml) white vinegar
  • 2 teaspoons vanilla extract
  • 1 tablespoon (15ml) red food coloring

For the pudding:

  • 2 boxes instant vanilla pudding mix (3.4 ounces each)
  • 3 cups (711ml) eggnog

For the whipped cream:

  • 2 cups (474ml) cold heavy whipping cream
  • ¼ cup (28g) powdered sugar
  • 1 teaspoon vanilla extract

To assemble:

  • 1 cup (170g) white chocolate chips
  • ½ cup (118ml) Rum optional

Instructions

Make the cake:

  • Preheat oven to 350°F. Line a 9x13-inch pan with foil and spray with nonstick cooking spray.
  • Whisk flour, sugar, baking soda, cocoa, and salt in a large bowl.
  • Whisk buttermilk, oil, vinegar, and vanilla in a large measuring cup and whisk into dry ingredients until combined. Stir in food coloring carefully.
  • Pour into prepared pan. Bake for 20-30 minutes, or until a toothpick comes out clean. Cool completely.

Make the pudding:

  • Whisk pudding mix and eggnog in a large bowl. Let set up for 5 minutes.

Make the whipped cream:

  • Beat heavy whipping cream, powdered sugar, and vanilla in a large bowl until stiff peaks form.

Assemble the cake:

  • Slice the cake into small squares.
  • Place a layer of cake squares into the bottom of a trifle dish. Optional: brush with rum.
  • Cover with 1/3 of the pudding mixture and 1/3 of the whipped cream. Sprinkle with white chocolate chips.
  • Repeat, making about three layers. Top with cake crumbs and white chocolate and a sprinkling of nutmeg.
  • Chill until ready to serve. Store loosely covered in refrigerator for up to 3 days.

Notes

  • You can use Cool Whip in place of the whipped cream. Just skip making the whipped cream and use about 2 (8-ounce) containers of cool whip.
  • You can use a red velvet cake mix to make the cake, but bake it in two 9x13-inch pans. You’ll only need half the cake mix to make the trifle.

Nutrition

Serving: 1serving | Calories: 572kcal | Carbohydrates: 64g | Protein: 7g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 97mg | Sodium: 374mg | Potassium: 238mg | Sugar: 46g | Vitamin A: 750IU | Vitamin C: 1.2mg | Calcium: 165mg | Iron: 1.1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code