Gingerbread House Cakes
A festive and classic recipe for cakes in the shape of gingerbread houses
Equipment
- Ginger Bread Double Cake Pan by Nordic Ware
Ingredients
- non stick baking spray Pam with Flour
- 1 cup unsalted butter room temperature
- 1 ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon grated nutmeg
- ¼ teaspoon ground cloves
- ½ cup dark brown sugar packed
- ½ cup granulated sugar
- 4 eggs large
- 1 teaspoon vanilla extract
- confectioners' sugar for dusting
Instructions
- Preheat oven to 350°F. Spray the Gingerbread House Double Cake Pan with baking spray. Sift together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves in a large bowl.
- With an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until pale and fluffy, 2-3 minutes. Add eggs, 1 at a time, mixing well after each addition. Beat in vanilla. Reduce speed to low; gradually add flour mixture and beat until just incorporated.
- Transfer batter to prepared pan. Fill each well no more than ¾ full to avoid overflow. Gently tap pan on counter to remove any air bubbles. Bake until cake tester comes out clean, 45-50 minutes. Let cake cook in pan for 10 minutes. Transfer to a wire rack to cool completely.
Notes
Dust with sugar once cooled. The cake may also be decorated with icing and candy if desired.
Clean pans promptly and make sure not to soak pans overnight. It can damage the coating on the pan.