This delicious gingerbread cake, shaped like a gingerbread house, is as delicious as it is festive!
For years I had wanted to make a gingerbread house during the holidays. I thought it would be the assembly-required kind, but then I stumbled across these Nordicware gingerbread house bundt pans. (You can find the large one HERE and the mini ones HERE.)
Sidenote: I actually made this gingerbread cake a few years ago for my friends at HomeGoods. However, I wanted this recipe to have a place here on Inspired by Charm.
Anywho, you know I love my speciality cake pans. Remember how much fun I had with with a skull cake pan for Halloween and the beehive cake pan for Spring? I knew I had to give this Gingerbread House Cake a try for Christmas. So that’s what I did.
I also made this Gingerbread Christmas Tree Cake last year. It’s so cute!
Using a gingerbread cake recipe loaded with seasonal spices, such as nutmeg, cinnamon, cloves, and ginger, I baked a beautiful Gingerbread House Cake. And because one house looked a little lonely, I made two smaller houses to create my very own gingerbread village.
How do you make a Gingerbread Cake?
First, prepare your cake according to the Gingerbread House Cake recipe below. It’s simple to make, but if you prefer, you can use a gingerbread mix.
Next, generously coat the inside of the bundt pan with baking spray. (This type of spray includes oil and flour.) This is essential for easily removing the cake from the pan.
Then, pour the cake batter in the pan and bake for an hour. Because ovens vary, be sure to test your cake for doneness. To do this, insert a wooden skewer in the center. If the cake is fully baked, the skewer will come out clean.
After the cake has cooled, use a serrated knife to level off the bottom so the gingerbread house sits nicely on your cake stand. Now it’s time to decorate.
How to Decorate a Gingerbread Cake:
Whip up My Favorite Cream Cheese frosting recipe and add a drop or two of green coloring to it. With a star tip on a piping bag, frost each of the trees. Then lightly sift confectioner’s sugar over the cake. Make sure the sugar catches on the details of the house so it has a snow-covered look
I love how the gingerbread house cake turned out. By itself or as part of a village, this is a holiday table decoration that tastes delicious. When you’re ready, just slice and serve. Although the cake is yummy on its own, I recommend serving it with leftover cream cheese frosting.
Want more holiday dessert recipes? Try these:
- Gingerbread Tree Cake
- Cranberry Pecan Pie
- Cream Wafter Cookies – my favorite!
- Festive Yule Log
- Cream Horns (Lady Locks)
And now for the recipe.
Gingerbread House Cake
- Cream cheese frosting, sugared cranberries, confectioner's sugar, and holiday cake decorations.
- Begin by preheating your oven to 350 degrees F. Spray the inside of the gingerbread cake pan with baking spray. Set aside.
- In a large bowl, sift together the flour, baking soda, cinnamon, ginger, clove, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer with a paddle attachment, cream together the sugar and butter. Beat in the eggs one at a time; then mix in the molasses.
- Add half of the dry ingredients to the creamed butter and begin to incorporate them. Then, add the hot brewed coffee. Finally, mix in the other half of the dry ingredients until just combined. Pour into the prepared pan.
- Bake for 60-65 minutes or until a wood skewer inserted near the center comes out clean. Allow the cake to cool in the pan for about 20 minutes. Then, invert the pan onto a wire rack. Gently remove the cake from the pan and allow to cool completely.
- Once cool, level off the bottom of the cake with a serrated knife. Decorate with cream cheese frosting (tinted green), sugared cranberries, holiday frosting decorations, and a dusting of powdered sugar.
- Serve with additional cream cheese frosting, if desired.