Easy Gingerbread House Recipe
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.
How to Make the Best Easy Gingerbread House
This easy gingerbread house cake is the ultimate holiday dessert that tastes as impressive as it looks—without the stress of assembly. Baked in a bundt pan, this stunning cake takes on a house-like shape naturally, then you simply dust it with confectioners sugar to create that magical snowy covering that makes everyone think you spent hours decorating.
What makes this recipe truly special is its simplicity. No frosting to pipe, no candy to glue on, no complex construction required. Instead, you get a moist, flavorful gingerbread cake with the warm spices of ginger, cinnamon, nutmeg, and clove that scream holiday season. The rich combination of molasses, brown sugar, and regular sugar creates that perfect depth of flavor that defines authentic gingerbread.
Perfect for holiday gatherings, potlucks, or just enjoying a cozy slice at home with a cup of coffee or hot chocolate, this easy gingerbread house cake is sure to become a seasonal favorite. Serve it warm or at room temperature—it’s delicious either way.
Easy Gingerbread House
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.
Ingredients
Cake
Finishing
Instructions
Preparation
- 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.
Mixing
- Add eggs, one at a time, beating well after each addition. Mix in the vanilla.
- Working in two batches, add half the dry ingredients and then half the milk. Scrape down the sides and bottom of the bowl to ensure the batter is mixed through.
Baking
- 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.
Finishing
- Using a mesh sifter, sprinkle the cake with confectioners sugar to create that 'snowy' decoration. Use as much or as little as you like. Serve the cake while warm for warm gingerbread goodness or cover and serve within 24 hours.
Notes
- Use a mesh sifter for the most even distribution of confectioners sugar.
- The cake can be covered and stored for up to 24 hours.
- For a more traditional gingerbread flavor, ensure the molasses is fully incorporated into the wet mixture.