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Gingerbread House Bundt® Pan

Gingerbread House Bundt® Pan


Gingerbread Cake

4.3 based on 22 reviews





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.


  • 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


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

    Tasty cake and beautiful in this pan.

    This recipe makes a light gingerbread cake in texture and color. While its buttery and flavorful its missing the moisture and color and depth of flavor with no molasses.

    I just mad this exactly to the recipe! It came out very light in color and does not taste like ginger, slight flavor of spice, definitely not ginger. I baked in a bunt pan.

    I have made this recipe about 7 times. 1 with mild success but the other times each had their issues. I am not by any means a professional but wouldn’t consider myself a novice baker either. I’ve had issues from the time it took to cook properly, sinking, not enough batter to fill the mold properly, rubbery texture towards the top of the mold. I Just don’t understand what it is about this recipe. I’ve checked oven temperature, temperature of my butter, threw out and replaced by baking powder, converted the measurements in cups to grams. Not sure what it is about this recipe that I just can’t get right. Wondering if anyone else has had issues. I’ve surely baked more complicated things with way more success.

    I baked the cake for one and a half hours and it still seemed under done when we ate it.

    Also, not a strong gigner flavour.

    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.

    Not moist enough. This is the recipe that comes with this bundt cake pan. Made that (this) recipe: nice flavor but too dry and not enough batter to fill pan! The pan however is great.

    I found that even on the second time making it, the recipe didnt come up enough and i had to cut off a portion. Still looks awesome but cant figure out why it wont rise to fill the whole thing correctly..

    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.

    Love both the Ginergbread House pan and the recipe. The recipe makes a milder gingerbread that my kids are looking forward to. My daughter cannot wait to frost it tomorrow.

    I have a La Cornue oven and found that the time required for the house to be “done” was more like 75-80 minutes. The first time I used regular toothpicks and only baked it for 66 minutes. It was ‘done”, but not really and when I transferred it to the pan I planned to present it on it collapsed. Tonight I baked it again and used wooden skewers so I could check all the way through the cake. The taste of the first cake was good, but the timing of the baking and the need to check doneness with a longer wooden tester should have been suggested.

    The recipe was easy to follow and the cake came out of the mold after greasing and flouring as directed. However, I wonder if this cake recipe is missing a key ingredient – molasses. The cake is very light in colour, not what I would expect for gingerbread. And I wonder if the addition of molasses would make the batter more liquid so it didn’t mound up in the centre, requiring cutting that portion off before serving.

    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!

    Love ur products and recipes

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Product Used In This Recipe

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Gingerbread House Bundt® Pan

Gingerbread House Bundt® Pan