Why You’ll Love This Recipe

I enjoy this recipe because every component is homemade yet incredibly approachable. I like that the gingerbread is soft and deeply flavored, the butterscotch sauce is buttery and just salty enough, and the whipped cream balances everything with light sweetness. I also appreciate that assembling the trifle in individual dishes makes it easy to serve and beautifully portioned.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Gingerbread:
6 tablespoons butter, softened
1/4 cup Sugar In The Raw®
1/4 cup Stevia In The Raw®
3/4 cup molasses
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 cup boiling water

Butterscotch Sauce:
1/4 cup butter
1/4 cup brown sugar
1/4 cup Stevia In The Raw®
1/2 cup heavy cream
3/4 teaspoon sea salt
2 teaspoons vanilla extract

Whipped Cream:
1 cup heavy cream
1 tablespoon Sugar In The Raw®
1 1/2 teaspoons Stevia In The Raw®

Directions

1. I preheat the oven to 350 degrees F and lightly grease a 9-inch square baking pan.

2. I beat the butter with Sugar In The Raw® and Stevia In The Raw® until creamy, then beat in the molasses and egg.

3. I add the flour, baking soda, ginger, cinnamon, and salt, mixing on low speed.

4. I pour in the boiling water and mix on low, scraping the bowl as needed.

5. I pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean. I let the gingerbread cool completely, then cut it into 1-inch cubes.

6. For the butterscotch sauce, I melt the butter in a saucepan, add the brown sugar, Stevia In The Raw®, cream, and salt, and whisk until smooth. I bring it to a gentle boil and cook for 5 minutes, whisking occasionally. I remove it from the heat, stir in the vanilla, and cool it to room temperature.

7. For the whipped cream, I whip the cream with Sugar In The Raw® and Stevia In The Raw® on high until stiff peaks form. I keep it chilled until assembling.

8. To assemble, I divide half the gingerbread cubes among 10 small serving dishes or jars. I top with butterscotch sauce and whipped cream, then repeat with the remaining gingerbread, sauce, and cream.

Servings and Timing

This recipe makes 10 servings.
Prep time: 25 minutes
Cook time: 50 minutes
Total time: 1 hour 15 minutes

Variations

I sometimes add a pinch of nutmeg to the gingerbread for extra warmth. When I want even richer flavor, I fold a spoonful of mascarpone into the whipped cream. I also enjoy adding crushed gingersnaps or toasted pecans between layers for crunch. For a lighter version, I use lightly sweetened Greek yogurt instead of some of the whipped cream.

Storage/Reheating

I store the assembled trifles in the refrigerator for up to 2 days. The gingerbread absorbs the flavors and becomes even more delicious. I don’t reheat them since they’re best served chilled. If I’m assembling ahead, I keep the layers separate and put everything together just before serving to maintain the best texture.

FAQs

Can I make this in one large trifle dish?

Yes, I simply layer everything in a big glass bowl instead of individual jars.

Can I use store-bought gingerbread?

Yes, I replace the homemade gingerbread with purchased gingerbread cake or loaf.

Does the butterscotch thicken as it cools?

Yes, it becomes thicker but still spoonable at room temperature.

Can I use regular sugar instead of Stevia In The Raw®?

Yes, I swap in equal amounts of granulated sugar.

Can I prepare the gingerbread ahead?

Absolutely, I bake it a day in advance and store it tightly wrapped.

Can I use salted butter in the butterscotch?

Yes, but I reduce the added sea salt slightly.

Can I fold flavorings into the whipped cream?

Yes, a little vanilla or bourbon tastes wonderful.

Can I substitute maple syrup for molasses?

I don’t recommend it because molasses gives essential gingerbread depth.

Will the gingerbread get soggy?

It softens slightly, but I find that makes the trifle even better.

Can I freeze this dessert?

I avoid freezing because the whipped cream loses its texture.

Conclusion

I love how this gingerbread butterscotch trifle combines comforting spice, buttery caramel richness, and fluffy cream into a festive dessert that always impresses. It’s simple to prepare, beautiful to present, and delicious enough to become a holiday tradition.