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Gingerbread House Cake

Gingerbread Cake
Print Recipe
Course Dessert

Equipment

  • You'll need a Gingerbread House Cake Pan/ or you can use a Bundt cake, pan
  • Sifter
  • 2 Bowls
  • Measuring cups
  • Measuring spoons
  • Large mixing spoon
  • SPATULA
  • Mixer or Kitchen aide
  • Cooling metal rack
  • Cake tester

Ingredients
  

  • 2 3/4 Cup- Cake Flour I used regular flour
  • 2 tsp- Ground Ginger
  • 1 tsp- Cinnamon
  • 1/4 tsp- Ground Clove
  • 1/4 tsp- Nutmeg
  • 1 tsp- Salt
  • 2 tsp- Baking Powder
  • 1 Cup- Sugar
  • 2/3 Cup- Brown Sugar
  • 1 Cup- Butter
  • 4 Large- Eggs
  • 1 tsp- Vanilla
  • 1 1/4 Cup- Milk
  • 1/2 Cup- Minnie chocolate chips or chocolate chunks

Instructions
 

  • Preheat oven to 325
  • Grease and lightly flour pan set aside
  • In a medium bowl sift together flour, ginger, cinnamon, cloves, nutmeg, salt, and baking powder, set aside
  • In a large bowl, combine sugar's 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,
  • Add Minnie chocolate chips or chocolate chunks
  • Spoon batter into prepared pan, spreading batter slightly up onto the side of the pan
  • Place pan on baking sheet, bake for 55-65 minutes or until the cake tester comes out clean
  • Cool upright in pan for 10 minutes
  • Remove cake from pan onto the cooling rack and cool completely.
  • Cake can be dusted with powdered sugar, sweet chocolate coco, or frosting and candies.

Notes

You can use any cake flour, but don't use regular flour the consistency will not be the same.
Each oven temperature can run different, 325 is the recommended temperature.
Make sure to add the eggs one at a time.
I use a good quality vanilla but imitation works just as well.
Place cake pan mold on a baking sheet for spills and balance. If your using a Bundt pan you don't need to use a sheet pan.
 
Keyword Cake