This Blackberry Gingerbread Trifle Cake is a festive layered dessert that combines spiced gingerbread cake, creamy whipped topping, and a tangy blackberry compote as a beautiful holiday dessert featuring Oregon Blackberries. This trifle is a show-stopping dessert that brings together all the best holiday flavors.
Recipe created by Candice from eatmorecakebycandice.com
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
⅓ cup oil of your choice, avocado oil works well
1 egg
¾ cup unsulphured molasses
¾ cup of hot water
Gingerbread Cookies, crumbled
2 cups of heavy whipping cream
8 oz mascarpone cheese, optional (at room temperature)
¼ cup of granulated sugar
1 teaspoon of vanilla
3 cups frozen or fresh blackberries
4 tablespoons agave, honey, maple syrup or granulated sugar
4 tablespoons of lemon
Step 1
Preheat oven to 350°F and line a 9×13 baking pan with parchment paper and spray with cooking spray.
Step 2
Into a large bowl, combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt and whisk to combine.
Step 3
In a medium bowl, melt the butter in the microwave on 30 second increments until melted and whisk the granulated sugar and light brown sugar until combined. Whisk in the egg until incorporated.
Step 4
In a measuring cup, pour in the molasses and hot water.
Step 5
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.
Step 6
Pour batter into the prepared baking sheet and smooth with a spatula.
Step 7
Bake for 25-30 minutes, until a tester comes out clean.
Step 8
Let the cake cool in the pan on a cooling rack.
Step 9
Once cooled, remove cake from pan. Peel off parchment paper and cut gingerbread into 1-inch squares.
Step 10
While the cake is cooling, make the whipped cream and blackberry compote. Crush the gingerbread cookies into crumbles.
Step 1
Pour the heavy cream, sugar, and vanilla into a stand mixer fitted with the whisk attachment.
Step 2
Beat until soft peaks form. Optional: Fold in the mascarpone cheese until combined.
Step 1
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.
Step 1
Place an even layer of gingerbread pieces at the bottom of the trifle bowl.
Step 2
Drizzle in ⅓ of the blackberry compote.
Step 3
Spread ½ of the whipped cream overtop, to the edges of the bowl.
Step 4
Drizzle in ⅓ of the blackberry compote over the whipped cream and add crushed gingerbread cookies on top.
Step 5
Repeat with layers of gingerbread, whipped cream, blackberry sauce, and garnish with gingerbread cookie crumbles and fresh blackberries.
Step 6
Can be served immediately or covered and chilled for 2-4 hours or overnight. Flavors will enhance with overnight chilling.