As the holiday season sweeps in with its crisp air and festive cheer, it’s time to add a touch of magic to your kitchen. Imagine a delightful creation that combines the nostalgic charm of a gingerbread house with the ease of a one-pan wonder – introducing our Gingerbread House Cake! This recipe is not just a dessert; it’s a celebration waiting to happen.

Why You’ll Love this Recipe
Gingerbread House Cake Ingredients
How to Make Gingerbread House Cake
Storage and Reheating Instructions
Helpful Tips & Substitutions
Try Some of our Other Favorite Holiday Dessert Recipes

Why You’ll Love this Recipe

Effortless Elegance -Preparing an elaborate gingerbread house can be a daunting task, but with our Gingerbread House Cake, you get the same festive charm with a fraction of the effort.
Time-Saving Magic– This recipe understands the value of your time, requiring only 20 minutes of prep and a total cook time of 1 hour and 30 minutes. It’s a quick and easy way to bring the magic of the holiday season to your table without spending hours in the kitchen.
Customizable Creativity – Deck the halls of your Gingerbread House Cake with your favorite festive decorations. Whether it’s a snowy dusting of powdered sugar, a colorful array of candies, or a drizzle of decadent frosting, this cake is a canvas for your creative expression.

Gingerbread House Cake Ingredients

All Purpose Flour
Cornstarch
Ground Ginger
Cinnamon
Ground Cloves
Nutmeg
Salt
Baking Powder
Sugar
Brown Sugar
Butter
Eggs
Vanilla
Milk
Optional: Molasses
Optional: Frosting, Candies, Powdered Sugar, for decorating
Equipment: Gingerbread House Bundt Pan

*Scroll to Printable Recipe Card below for detailed amounts!

How to Make Gingerbread House Cake

Prep Time: 20 minutes
Cook Time: 55 minutes
Cool Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8

Preheat oven to 325 degrees F.
Grease and lightly flour the Gingerbread House Bundt Pan. (I prefer to use Baker’s Joy because it’s much faster and my cases always release perfectly when I use it)
In a medium bowl whisk together dry ingredients: Flour, cornstarch, ginger, cinnamon, nutmeg, salt, and baking powder. Set aside.
Next cream your sugars (white and brown) together with the softened butter, using a hand or standing mixer, until light and fluffy.
Add eggs one at a time and beat in thoroughly after each addition. Make sure to scrape down the bowl as you go so all ingredients are combined well.
Next add ½ the dry ingredients to the batter and mix in on low, then ½ of the milk. Mix in and finish adding flour and milk alternately until combined. Be sure not to over mix.
Lastly, fold in vanilla (and molasses if using) until incorporated.
Spoon the batter into the prepared Gingerbread House Bundt Pan evenly. Place on a baking sheet and bake for 55-66 minutes until a toothpick inserted in the center comes out clean.
Cool upside down in bundt pan for 10-15 minutes. Place a platter or serving tray on the open part (bottom of the bundt pan) and flip over while holding so that the bundt pan is upright. Carefully lift the bundt pan off the gingerbread house so that it’s sitting upright on the platter of your choice.
Allow it to cool completely then cover with plastic wrap or decorate right away with icing, candies and powdered sugar.

Storage and Reheating Instructions

How to Store Gingerbread House Cake:

Wrap the cake tightly in plastic wrap and store it in the refrigerator for up to three days.

How to Reheat Gingerbread House Cake:

Reheating is not necessary but if warm cake is what you’re after then a little time in the microwave will do the trick.

Helpful Tips & Substitutions

Can This Be Frozen?

Absolutely! The Gingerbread House Cake freezes beautifully, allowing you to savor the holiday spirit whenever the craving strikes. Ensure the cake is completely cooled before wrapping it securely in plastic wrap and aluminum foil. It can be stored in the freezer for up to three months. To thaw, simply transfer it to the refrigerator overnight.

Can This Be Made Ahead of Time?

Certainly! The Gingerbread House Cake is a fantastic make-ahead dessert for busy holiday gatherings. Bake the cake in advance and store it in an airtight container at room temperature for up to two days. Decorate just before serving to maintain that freshly baked allure.

Substitutions & Variations

Darker and Deeper– Enhance the depth of flavor and color by adding a tablespoon of molasses to the batter. This optional ingredient introduces a rich, caramelized note that takes the Gingerbread House Cake to the next level.
Decorative Diversions – Feel free to get creative with your decorations. From festive sprinkles and edible glitter to mini gingerbread men, let your imagination run wild. This cake welcomes all the joyful embellishments of the season.

Helpful Cooking Notes

Pan Perfection– Ensure your Gingerbread House Bundt Pan is thoroughly greased and floured. Baker’s Joy is a personal favorite for its quick application and foolproof release, ensuring your cake maintains its delightful shape.
Gentle Folding-When adding the dry ingredients and milk alternately, be mindful not to overmix. A gentle fold ensures a tender crumb, making each bite of your Gingerbread House Cake irresistibly soft.
The Upside-Down Cooling Trick – To achieve the perfect presentation, cool the cake upside down in the bundt pan for 10-15 minutes. This makes the unmolding process a breeze, leaving you with a beautifully shaped gingerbread house ready for decorating.

Our Gingerbread House Cake is the epitome of festive simplicity. Effortless to make, delightful to decorate, and a joy to savor, it’s the perfect centerpiece for your holiday table.

Try Some of our Other Favorite Holiday Dessert Recipes

Gingerbread House Cake

1 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 55

Cool Time 15

Total Time 1 26

Servings

Calories 592 kcal

Gingerbread House Cake is the epitome of festive simplicity. Effortless to make, delightful to decorate, and a joy to savor.

EQUIPMENT

Gingerbread House Bundt Pan

INGREDIENTS

2 ¾ cups All Purpose Flour, measure out into bowl and then remove 2 tablespoons
2 Tablespoons Cornstarch
1 tsp Ground Ginger
2 tsp Cinnamon
¼ tsp Ground Cloves
¼ tsp Nutmeg
1 tsp Salt
2 tsp Baking Powder
1 cup Sugar
⅔ cup Packed Brown Sugar
1 cup Butter, softened
4 Eggs, large
1 tsp Vanilla
1 ¼ cups Milk
Optional: 1 Tbsp Molasses, this is for a darker color of gingerbread cake and a deeper flavor

INSTRUCTIONS

Preheat oven to 325 degrees F.
Grease and lightly flour the Gingerbread House Bundt Pan. (I prefer to use Baker’s Joy because it’s much faster and my cases always release perfectly when I use it)
In a medium bowl whisk together dry ingredients: Flour, cornstarch, ginger, cinnamon, nutmeg, salt, and baking powder. Set aside.
Next cream your sugars (white and brown) together with the softened butter, using a hand or standing mixer, until light and fluffy.
Add eggs one at a time and beat in thoroughly after each addition. Make sure to scrape down the bowl as you go so all ingredients are combined well.
Next add ½ the dry ingredients to the batter and mix in on low, then ½ of the milk. Mix in and finish adding flour and milk alternately until combined. Be sure not to over mix.
Lastly, fold in vanilla (and molasses if using) until incorporated.
Spoon the batter into the prepared Gingerbread House Bundt Pan evenly. Place on a baking sheet and bake for 55-66 minutes until a toothpick inserted in the center comes out clean.
Cool upside down in bundt pan for 10-15 minutes. Place a platter or serving tray on the open part (bottom of the bundt pan) and flip over while holding so that the bundt pan is upright. Carefully lift the bundt pan off the gingerbread house so that it’s sitting upright on the platter of your choice.
Allow it to cool completely then cover with plastic wrap or decorate right away with icing, candies and powdered sugar.

NOTES