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Gingerbread House Bundt® Pan

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Gingerbread Cake

PREP: 10 MINUTES

COOK: 45 MINUTES

SERVINGS: 8 - 10 SERVINGS

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Gingerbread House making made easy! Create your own gingerbread house cake using our Gingerbread House Bundt and add all your favorite candy decorations for a creative display! This classic recipe is rich in flavor, with a combination of ginger, cinnamon, and other spices to make the perfect holiday dessert.

Preheat oven to 350˚F. Prepare Gingerbread House Bundt Pan with baking spray and use a pastry brush to evenly coat the details of the pan. Combine flour, baking soda, ginger, cinnamon, cloves and salt in a medium bowl. Using a mixer with paddle attachment, combine melted butter and brown sugar. Add molasses and mix until well blended. Beat in eggs. Slowly add dry ingredients and beat on medium speed until well blended. Gradually stir in hot water until full incorporated. Pour batter into prepared pan, filling only ¾ full. Bake for 45-50 minutes, until toothpick inserted comes out clean. Cool cakes in pan for 8-10 minutes and invert onto cooling rack to cool completely. Decorate cakes as desired.

This recipe worked perfectly for the house mold. It was yummy and tasted like ginger snaps! Not too sweet, just perfect. If you follow the instructions, it comes right out of the pan easily. I sift powdered sugar over mine and it looked like freshly fallen snow. I use chocolate round melts as a foot path from the front of the house. I made one for each of my neighbors and they were very impressed. It really does have a nice presentation for a little effort. It was fun!

I had purchased the toffee version of the gingerbread bundle house. I found this recipe and bake it about 3 days ago. Total hit. Husband and mother in law said it was the best they ever had. To not change anything about it. Great recipe. Not too spicey; almost chocolately. I made a basic vanilla buttercream frosting and let the kids decorate it. The frosting was perfect with it.

The best gingerbread cake recipe I’ve found. I just add an extra 1/2 tsp of all the spices and 1/2 tsp of nutmeg as well. And I gradually added the spices and such to the liquid mixture first , then add in the flour last. One less bowl to clean. . I use all the batter in the gingerbread house pan. I make sure I extra grease the inside first with butter-flavored shortening, then do a finish spray of baking spray as well. I also grease and spray the inside of the funnel since most of the time the batter will go down in. Once time to come out of the oven I cut off the access cake while in the pan and immediately remove the cake onto a cooling rack. I found if I let it sit even for 5 mins … the cake starts to stick inside the pan. I don’t flour the pan because sometimes doesn’t get absorbed by the cake. My cake turns out looking so delicious by not flouring the pan, has a beautiful dark brown color without the floured patches. I do use a silicone brush to get the shortening in the nooks and crannies. But greasing well and quick careful removal is your friend. I have made this cake so many times. So moist and delicious. But for folks to eat it I do the first slice because it’s so pretty, no one wants to cut into it.

Made a gingerbread cake house from my bundt pan mold, and it came out wonderful. My 2 nieces loved to decorate it after it had cooled completely with all kinds of candies. Looks really cool.

Wonderful quality pan! Baking spray works perfect. I read the tip of stuffing the chimney with aluminum foil. Worked like a charm,as the cake rose nicely. Came right out of the pan.Thank you

I got the pan and tried the recipe and it all turned out perfectly. However, the recipe certainly was not ‘ginger’ in flavour. Tonight, I went to Nordic Ware’s website and found another version of the recipe which does include molasses. That is the missing ingredient in the card recipe that comes with the Gingerbread House pan! I have confidence that the recipe on the Nordic Ware website will be ginger-y! Thank you so much for these pans and recipes. Great fun and ideas here.

Tasty cake and beautiful in this pan.

I just made this for the first time today and I think the recipe is yummy! My cake released easily except I split it a bit trying to get it out of the pan-pretty sure this was user error trying to get a grip on the pan. I have returned to the website to pin on Pinterest to be sure and save this. I think my family is going to flip when they taste it. I am so excited to use this for the holidays

The recipe is really tasty. Are used very dark molasses brown sugar. and tried my best to convert cups to grams.
The things that went wrong for me. Are that the cake recipe was so successful it came out as a hump which I had to cut off to allow the cake to sit when inverted. Also the recipe pushed its way at the centre of the chimney. I didn’t plan for it to come at the top and so didn’t grease it.
Unfortunately my cake didn’t come out whole even though I battered and flowered it, but I blame the successful recipe for pushing its way up the chimney for that. So next time I’m going to push foil at the bottom of the chimney to stop that happening again. Plus side this is a really delicious recipe and I strongly recommend you try it because even though my cake didn’t come out successfully, I had a really lovely time.

This is a great recipe. Please do not substitute or change the recipe at all. It comes out absolutely perfect.

It was very good I love all your recipes.

Be sure the pan is well greased, particularly around the base of the chimney. I leave out the cloves and add candied ginger (chop it small).

Making it again this year. Cake works great for everyone including those that say they don’t like gingerbread. I like it spicier, but this is an everybody’s cake for getogethers! Easy as pie to make and gorgeous presentation. Decorating can be as simple or complex as your talents dictate. I’m in between. Love it!

This is my second season making Norducware ginger bread house bundt cake. I posted them on FB and it’s delicious, easy to make, and a show stopper. I recommend it.

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!

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.

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 !

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!

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