If you love the look of a gingerbread house but not the messy construction, these Gingerbread House Bundt Cakes bring all that cozy holiday nostalgia, without the royal icing stress. They're soft, deeply spiced, and taste just like the classic cookies we grew up decorating, only in cake form. Perfect for gifting, parties, or a centerpiece that feels straight out of a Christmas memory.
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My Old Fashioned Molasses Cake has long been a reader favorite, and this bundt cake brings that same warm, spiced flavor to life in a festive, holiday-ready way.
Every holiday season, I tell myself I'll make a real gingerbread house-and every year, gravity reminds me that royal icing and I have different goals. This year, I decided to skip the construction stress and bake something even better: Gingerbread House Bundt Cakes that capture all the nostalgia of a classic gingerbread house-with none of the structural stress.
Why you'll love this recipe
- All the nostalgia, none of the mess: You get the cozy charm of a gingerbread house without the icing walls or construction cleanup.
- Perfect for gifting: Bake mini versions to share with friends, teachers, or neighbors-they wrap up beautifully and feel extra special.
- Classic gingerbread flavor: Rich, cozy, and perfectly spiced-it tastes like a holiday tradition in cake form.
Key ingredients
Here's a quick look at a few key ingredients that make these Gingerbread House Bundt Cakes so flavorful and festive-the rest are listed in the full recipe card below.
Molasses: Use regular unsulfured molasses for that deep, old-fashioned gingerbread flavor-not blackstrap, which is too bitter for baking. I love using Grandma's Original Molasses or Brer Rabbit Mild for the perfect balance of sweetness and spice.
Gingerbread Spice Mix: This unique six-spice blend-featuring ginger, cinnamon, allspice, cloves, nutmeg, and a hint of black pepper-sets this cake apart. It's bold, aromatic, and perfectly balanced for that deep, authentic gingerbread flavor that tastes just like the holidays.
Buttermilk: This simple ingredient makes a big difference-it adds moisture, lightness, and that subtle tang that rounds out the sweetness. If you're out, don't worry! Mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk, let it sit 5 minutes, and you've got a quick homemade version.
Heather's helpful hints
- Grease every corner: Use a baking spray with flour-Baker's Joy or Pam Baking Spray are my go-tos-to make sure your cake releases easily. Use a small brush or paper towel to spread it evenly into the little house details.
- Mind the fill line: Keep your batter about ¾ full in each cavity to prevent overflow and give the cake room to rise beautifully.
- Tap out the bubbles: After filling, gently tap the pan on the counter a few times to remove air bubbles and help the batter settle into all the details.
- Bake in two batches: While the first batch is baking, store the remaining batter in the refrigerator. Keeping it cool helps maintain the leavening power so your second batch rises just as tall and fluffy as the first.
How to make miniature gingerbread house bundt cakes
Below you'll find an easy, step-by-step guide for baking these mini gingerbread houses. For specific measurements, temperatures, and timing, refer to the recipe card below.
Step 1
Melt and brown the butter for a rich, caramel-like flavor.
Step 2
Whisk together the dry ingredients (flour, baking soda, salt, and warm spices).
Step 3
Combine wet and dry ingredients until a smooth gingerbread batter forms.
Step 4
Fill each cavity ¾ full and bake for 22-27 minutes.
Equipment
You'll need a mini gingerbread house bundt pan for this recipe-the best one I've found is the Nordic Ware Cozy Village Pan. It has a 6-cup capacity, which means this 12-cup recipe will make two batches.
The pan features charming cottage-style designs that bake up into perfectly detailed little houses. Made from heavy cast aluminum, it bakes evenly and releases cleanly when greased properly.
If you'd rather make one large centerpiece instead of mini houses, you can use the Nordic Ware Gingerbread House Bundt Pan. It has a 9-cup capacity, perfect for creating one showstopping gingerbread house cake that looks straight out of a holiday village. Just be sure to grease it well and bake a little longer than the minis-around 50 to 60 minutes, or until a toothpick comes out mostly clean.
Recipe
Gingerbread House Bundt Cakes
Equipment
- 1 mini gingerbread house bundt pan
Ingredients
- ½ cup unsalted butter
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground pepper
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 ½ cups dark brown sugar packed
- 1 cup molasses
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk at room temperature
Instructions
- Preheat your oven to 350°F. Lightly coat a mini gingerbread house bundt pan with a baking spray that contains flour (I love Baker's Joy). Make sure to get into all the little nooks and windows, then set the pan aside.
- In a small saucepan, melt the butter over medium heat. Once melted, increase the heat slightly and continue stirring as tiny golden bits begin to form on the bottom-your kitchen will smell nutty and caramel-like. This usually takes 3 to 5 minutes. As soon as it turns a rich amber color, pour the browned butter into a small heat-safe bowl and let it cool slightly.
- While the butter cools, whisk together the flour, ginger, cinnamon, baking soda, salt, allspice, cloves, and nutmeg in a medium bowl. Set aside.
- In the bowl of a stand mixer, combine the browned butter, oil, brown sugar, and molasses. Starting on low and gradually increasing to medium-high, beat the mixture for about 3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Add the dry ingredients in three parts, alternating with the buttermilk-beginning and ending with the flour. Mix on low speed just until combined (don't overmix).
- Spoon the batter into each prepared cavity, filling about ¾ full and gently pulling some batter up the sides with a spoon to help it bake evenly. You'll have enough batter for two rounds of baking-cover and refrigerate the remaining batter while the first batch bakes.
- Bake for 22-27 minutes, or until a toothpick inserted in the center of a cake comes out mostly clean. Let the cakes cool in the pan for about 10 minutes, and then turn them out onto a wire rack to cool completely.
- Once your cakes are completely cool, dust them with a light snowfall of confectioners' sugar-or break out some candies and a bit of buttercream and have fun decorating each house however you like!
Notes and Tips
- Buttermilk: To make 1 cup of buttermilk, pour 1 tablespoon of lemon juice or vinegar into a measuring cup and fill the rest with milk (whole or 2%). Let it rest for 5-10 minutes until slightly thickened.
- Filling the pan: Fill each cavity about ¾ full, then gently spread a little batter up the sides. This helps the cake "climb" the walls evenly and prevents a dome from forming on top.
- Cooling time: Let the cakes rest in the pan for 10-15 minutes before turning them out. This helps them release cleanly and keeps all those adorable house details intact.
- Storage: Store at room temperature in an airtight container for up to 3 days, or freeze for up to 2 months-they thaw beautifully for gifting or holiday gatherings.
- Cleaning Tip: Don't soak your bundt pan-wait about 10 minutes after baking, then wash it in warm, soapy water using a soft brush or sponge to gently clean the details.
Nutrition
Frequently asked questions
Definitely! These little cakes keep beautifully, so you can bake them in advance and decorate when you're ready. Store at room temperature for up to 3 days or refrigerate for up to 5 days. They're just as moist and delicious after a quick rest!
Absolutely-you can freeze this recipe! The gingerbread stays moist and tender for up to 2 months in the freezer. Wrap each house individually, place them in an airtight container, and freeze. When you're ready to enjoy, just thaw at room temperature until soft, then decorate as usual.
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Dianne says
This recipe worked beautifully in my Nordic Ware Cozy Village pan! I was a little nervous about getting them out cleanly, but your greasing tip made all the difference — every single one came out perfectly detailed. The spices were spot on and my kitchen smelled amazing.