This post may contain affiliate links. For more information, read my disclosure policy.

This Eggnog Trifle is the greatest holiday recipe. It is perfect for any party of holiday get together because it can feed so many. There are layers of pudding, cake, and whipped cream all with the best eggnog flavor and red velvet cake. It’s so easy to make too!

large clear glass with frosting, cake and chocolate chips layered in it.


The Best Eggnog Trifle

Trifles can be made with so many flavors and themes in mind. All trifles have layers of sponge cake, pudding, and whipped cream and this specific one screams warm holidays. If you like eggnog or know someone who does, this is the recipe you should make. It encapsulates eggnog perfectly!

It starts with a red velvet cake that are stacked together with an eggnog frosting, along with whipped cream. You can add chocolate chips in there too. If you want to stay true to eggnog and the holidays–add some rum! It will not disappoint.

Ingredients Needed

  • Unsweetened Cocoa Powder: Just a little bit of cocoa is traditional in red velvet recipes.
  • Buttermilk: The acid helps activate the baking soda. Did you know you can make buttermilk at home?
  • Vegetable Oil: I always use oil in my red velvet cake recipes – that’s the traditional fat to use.
  • White Vinegar: Helps the cake rise and gives the signature tang of red velvet.
  • Red Food Coloring: Make red velvet the perfect color. You’ll need about a tablespoon of regular food coloring, or less if you’re using gel food coloring.
  • Instant Vanilla Pudding: This is the pudding element of the layered trifle.
  • Eggnog: We’re making the pudding with eggnog, like my eggnog pie!

Be sure to see the recipe card below for full ingredients & instructions!

large clear glass with frosting, cake and chocolate chips layered in it.

How to make Eggnog Trifle

  • First we need to make the cake recipe. 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 a 9×13-inch baking pan and bake until a toothpick comes out clean. Cool completely.
  • To assemble the trifle, first make the pudding. Whisk pudding mix and eggnog in a medium bowl. Let set up for 5 minutes.
  • Beat heavy cream, powdered sugar, and vanilla in a large bowl until stiff peaks form.
  • Slice the cake into small squares.
  • Place a layer of cake squares into the bottom of a trifle dish. Optional: brush with rum.
  • Layer the eggnog mixture, whipped cream, and cake cubes with white chocolate chips in the trifle bowl until the bowl is full and you’re out of ingredients.
  • Chill until ready to serve.
large clear glass with frosting, cake and chocolate chips layered in it.

Expert Tips

  • Don’t want to make whipped cream or don’t have time? Use cool whip instead!
  • Carefully brush rum onto the cake – this is optional – but it adds tons of flavor.
  • Sprinkle cake crumbs and white chocolate chips over the top of trifle.
  • Use a clear bowl for this trifle to see all the layers!
  • Store loosely covered in refrigerator for up to 3 days.

FAQs

Can I use store-bought pound cake?

Yes! You can totally do that instead or use a box mix to make red velvet cake or gingerbread cake.

Can you freeze this trifle?

Yes! I recommend dividing it into containers so it is easier to pull out and eat later on!

large clear glass with frosting, cake and chocolate chips layered in it.

Eggnog Trifle

5 from 5 votes
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 Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 12 servings
Serving Size 1 serving

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
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Instructions

Make the cake:

  • Preheat oven to 350°F. Line a 9×13-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.

Recipe 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 9×13-inch pans. You’ll only need half the cake mix to make the trifle.

Recipe 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
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Other Trifle Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

  1. Thanks Dorothy, Imagine my surprise when I saw you had created this beautiful dessert and mentioned my name. This is so easy and so good.

  2. I made this yesterday & Wow is it easy to make & great tasting. I “kitchen doctored” up the eggnog though by adding a little more nutmeg & cinnamon. so it could be just a little set apart from the whipped topping I used whipped topping so I can serve at room temperature & the white chocolate chips wont be so tough to chew for those with dental work like me

  3. I’ve been tasked with making a trifle for the family on New Year’s Eve, and this might just do the trick! I might use a spice cake for the layers as I love a bit of nutmeg and cinnamon with my ‘nog, but maybe I’ll do some test-trifles before then.