Gingerbread House Bundt Cakes

This Gingerbread House Bundt Cake captures all the charm of a classic gingerbread house—no icing or construction required! Moist, warmly spiced, and shaped like tiny cottages, it’s the perfect holiday dessert or edible gift.

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: 12 mini gingerbread houses

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!

Heather's Helpful Hints

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

This recipe was found on My Sweet Precision. Thank you for visiting!