For a richer flavor, use dark brown sugar in the butterscotch sauce. If you don't have individual serving dishes, you can assemble the trifle in a large glass bowl. The gingerbread can be made a day ahead of time and stored in an airtight container. Adjust the amount of Stevia In The Raw® to your desired sweetness level. For an extra touch, sprinkle chopped nuts or candied ginger on top of the trifle.
Gingerbread Butterscotch Trifle
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PREP TIME25 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 15 mins
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SERVING10 People
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VIEWS10
A symphony of holiday flavors! This trifle features warmly spiced gingerbread, luscious butterscotch sauce, and light-as-air whipped cream, creating an unforgettable dessert experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol98 mg
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Fiber1 g
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Protein4 g
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Saturated Fat16 g
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Sodium460 mg
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Sugar26 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan. (5 minutes)
02
StepIn a large bowl, cream together the softened butter, raw cane sugar, and Stevia In The Raw® until light and fluffy. Beat in the molasses and egg until well combined. (5 minutes)
03
StepIn a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. (3 minutes)
04
StepSlowly pour in the boiling water, mixing on low speed until the batter is smooth. Scrape down the sides of the bowl as needed. (2 minutes)
05
StepPour the batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. (40 minutes)
06
StepLet the gingerbread cool completely in the pan before cutting it into 1-inch cubes. (30 minutes)
07
StepTo make the butterscotch sauce, melt the butter in a small saucepan over medium heat. Add the brown sugar, Stevia In The Raw®, heavy cream, and sea salt. Whisk until combined. (2 minutes)
08
StepBring the mixture to a gentle boil and cook for 5 minutes, whisking occasionally, until slightly thickened. (5 minutes)
09
StepRemove the saucepan from the heat and stir in the vanilla extract. Let the butterscotch sauce cool to room temperature. (30 minutes)
10
StepIn a chilled bowl, beat the heavy cream, raw cane sugar, and Stevia In The Raw® on high speed until stiff peaks form. Be careful not to overwhip. (1 minute)
11
StepKeep the whipped cream cold until ready to assemble the trifle.
12
StepTo assemble the trifle, distribute half of the gingerbread cubes among 10 individual serving dishes or jars.
13
StepTop with some of the butterscotch sauce and whipped cream.
14
StepRepeat layers with the remaining gingerbread cubes, butterscotch sauce, and whipped cream.
15
StepServe immediately or chill for later. Enjoy!
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Chaim Grady
Jun 25, 2025I appreciated that this recipe uses Stevia In The Raw® to reduce the sugar content. It still tasted delicious!
Hermina Wintheiser
Jun 23, 2025I added a sprinkle of cinnamon on top for extra flavor. Highly recommend!
Rod Renner
Jun 21, 2025The butterscotch sauce is amazing! I could eat it with a spoon.
Annabel Stanton
Jun 17, 2025Easy to follow recipe and the end result was fantastic. Will definitely make again!
Marianna Glovermann
Jun 12, 2025This trifle was a huge hit at our holiday party! Everyone loved the combination of gingerbread and butterscotch.