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Product Used In This Recipe

See All Bakeware

Cake Pan, Seasonal

Gingerbread House Bundt Pan

See Product

Gingerbread Cake

Prep: 40 Minutes


Cook: 55 Minutes


8 Servings


  • Ingredients
    • 2 3/ 4 cups cake flour
    • 2 teaspoons ground ginger
    • 1 teaspoon cinnamon
    • 1/ 4 teaspoon ground cloves
    • 1/ 4 teaspoon nutmeg
    • 1 teaspoon salt
    • 2 teaspoons baking powder
    • 1 cup sugar
    • 2/ 3 cup brown sugar
    • 1 cup butter, softened
    • 4 eggs
    • 1 teaspoon vanilla
    • 1 1/ 4 cups milk
  • Directions

      Heat oven to 325 degrees F. Grease and lightly flour pan; set aside. In medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, salt and baking powder; set aside. In large bowl, combine sugar, brown sugar and butter. Beat 3 minutes, until light and fluffy, scraping bowl often. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Reduce mixer speed to low. Blend flour mixture into sugar mixture, alternately with milk. Spoon batter into prepared pan, spreading batter slightly up onto the sides of the pan. Place pan on baking sheet and bake at for 55-66 minutes, until toothpick inserted in center comes out clean. Cool upright in pan for 10 minutes. Remove from pan onto cooling rack and cool completely. Cake can be dusted with powdered sugar or decorated with frosting and candies.

  • Read Recipe Reviews
    Write Review

    Kathy

    Beginner

    Love ur products and recipes

    Yes, I would recommend this recipe.

    Write Review

    Terry

    Beginner

    I own a castle cake pan and no longer have the recipe or instructions for using it. When I tried to print your recipe, you blocked it. It's hard enough trying to get your pans to work correctly. The least you can do is let us have the recipe accessible in the kitchen.

    Yes, I would recommend this recipe.

    Write Review

    Jennifer Delgesso

    Advanced

    I've made this cake a few times, and it's delicious. I have the house bundt pan in the picture, and it's adorable! The trickiest part is while greasing the pan. It can be really difficult to really get in the nooks and crannies. I used gloves and then grease the pan with my hands to really get in there. Great recipe!

    Yes, I would recommend this recipe.

    Write Review

    Nadya

    Advanced

    Très beau moule, toutefois il était un peu écaillé à l'intérieur près des arrêtes. J'ai utilisé du "Goop" pour graisser le moule (mélange de graisse végétale, d'huile végétale et de farine à parts égales) pour graisser le moule. Le gâteau s'est démoulé parfaitement. La recette de Gingerbread est très bonne aussi et les quantités sont correctes. toutefois, j'ai trouvé que la pâte n'étais pas assez liquide pour monter parfaitement jusqu'au rebord du moule. J'ai dû coupé un peu de gâteau qui débordait sur le dessus avant de démouler le gâteau. Miam !

    Yes, I would recommend this recipe.

    Write Review

    Poudre's mommy

    Beginner

    I made this recipe in the house cake pan shown last year for Christmas and it turned out perfectly, even with adjustments for high altitude (8,000 ft). We thought it tasted yummy as well and my son thoroughly enjoyed decorating it. I used the spray oil with flour in it and maybe that made the difference. It came out of the pan with no problem at all.

    Yes, I would recommend this recipe.

    Write Review

    hello

    Novice

    I made this recipe in the gingerbread house bundt pan and it was a big hit, even for those who usually will eat only chocolate! I followed the directions exactly, greasing and flouring the pan before use and it worked out great. I intend to reuse this recipe in other bundt pans!

    Yes, I would recommend this recipe.

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