Put down the measuring tape and don’t bother mixing the icing, because this easy gingerbread house really lives up to it’s name. Tender, moist gingerbread cake baked in a special bundt pan coated in the perfect layer of snowy confectioners sugar is giving us all the warm and cozy feels with minimal effort!
You guys know by now gingerbread is my holiday obsession. I dedicate 5 recipes a year to it. You know what I don’t like? Making gingerbread houses.
I get it, they’re super cute and festive and there’s so much delicious candy to snack on but my soul doesn’t have the patience for the construction of it. Anyone else out there who has some control freak tendencies??? Throw that in the mix with gingerbread and kids and frosting and….I’m out.
EXCEPT, when it comes to this easy gingerbread house cake! You just whip up a super tender, moist, sweet and spicy gingerbread cake batter and bake it in this adorable house shaped bundt pan. Then if you want to go fancy for the decorations you can or just keep it simple with a dusting of confectioner’s sugar.
So easy a 4 year old can do it…
Total truth right here. Shea has helped me make this cake not once but twice. You’ll be shocked to know the dusting of confectioners sugar was her favorite part…jk not shocked at all.
This is a super fun adult and kiddo bake that everyone can get on board with. The gingerbread cake is sweet with just the right amount of spice and it’s not loaded with sugary frosting and candy pieces.
Tips for a perfect easy gingerbread house
While this recipe is nearly effortless, there are a few tips and tricks to make sure your cake comes out perfect the very first time!
Preheat the oven. Always a must when cake baking but especially because there are thick and thin spots in this funky shaped bundt pan.
Spray the pan with baking spray! Normally, my recommendation for a perfect pan release is baking ‘goop’ – equal parts shortening, vegetable oil and flour. For the nordicware style pans, opt for the baking spray you can buy in the oil section of the grocery store. It leads to a perfect release.
Bake the bundt pan on top of a sheetpan. To keep the pan sturdy on top of the racks in your oven, just place the awkwardly upside down house shaped pan on top of a sheet pan.
Spoon the batter up the sides of the pan. After filling the pan with the batter, spread it up the side of the pan and into the little trees. This will help the batter fill out all parts of the bundt pan while baking.
Flip it over to cool. Once a toothpick inserted into the center(ish) of the cake comes out clean, invert the pan on a cutting board, cake stand, or on whatever flat surface you plan to present it. Let it cool 5 to 10 minutes and lift off the bundt pan.
Use a small mesh sifter to ‘ice’ the cake. Once the cake is cooled, use a small mesh sifter to sift confectioners sugar over the cake, creating that ‘snowy’ look.
Simple, sweet and festive! You’ve mastered the easy gingerbread house cake, what’s next on your list? If there’s an easy parent + kid meal or bake you love to me, I would love to hear about it. Leave me a comment below or connect with me on Instagram. While you’re there be sure to tag #gingerbreadweek for all your decadent gingerbread creations.
If you loved this simple cake but want to step it up a notch, try the gingerbread cheesecake. Or for another super simple, great to make with kids, holiday treat this two ingredient gingerbread bark is the best! Our favorite part is adding the sprinkles, because…well…they’re sprinkles!
No frosting, no candy, no construction! This easy gingerbread house cake not only tastes delicious, it’s perfectly sweetened under a dusting of confectioners sugar.
2 3/4 cup cake flour
2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1 teaspoon salt
2 teaspoon baking powder
1 cup unsalted butter, softened
1 cup granulated sugar
2/3 cup brown sugar
1/4 cup molasses
4 large eggs
1 teaspoon vanilla
1 1/4 cup whole milk
1/4 confectioner sugar for dusting
Preheat the oven to 325°F. Spray the bundt pan with baking spray, set aside. In a medium bowl, mix the cake flour, ginger, cinnamon, clove, nutmeg, salt, and baking powder.
In the bowl of a standing mixer, beat the butter until pale yellow. Add both the sugars and beat on medium speed with the butter until fluffy, about 3 minutes, scrape down the bowl half way. Reduce the speed to low and mix in the molasses.
Add eggs, one at a time, beating well after each addition. Mix in the vanilla.
Working in two batches, add the half the dry ingredients and then half the milk. Scrape down the sides and bottom of the bowl to ensure the batter in mixed through.
Pour the batter into the prepared bundt pan and spoon it up the sides of the pan. Place the pan on a baking sheet and bake for 60-70 minutes until a toothpick inserted in the center comes out clean.
Flip the bundt pan onto the surface you plan to use for serving (cutting board, cake stand, etc.) and let the cake cool 10 minutes before lifting off the bundt pan.
Using a mesh sifter, sprinkle the cake with confectioner’s sugar to create that ‘snowy’ decoration. Use as much or as little as you like. Serve the cake away for warm gingerbread goodness or cover and serve within 24 hours.
This recipe is the real gingerbread taste. I have the big house pan now but I used the gingerbread cake recipe that came with the pair of cottages pan and it did not taste like gingerbread. I think King Arthur has a great pumpkin spice muffin mix that will go with this. I keep extra silicone muffin cups for extra batter left over.
Hi, I'm Lauren and this is my slice of the internet to share seasonally inspired recipes. I live in the heart of New England with my husband Henry, our two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!