Gingerbread House Cake

What do you get when you mix a gingerbread house with a cake? A gingerbread house cake!

I’m not sure you could find a cheerier holiday cake than this, and it’s tasty too. Here are the steps involved in making your own!

Make the gingerbread cake batter found on the blog here. Place cake batter in a large jelly roll sheet pan and bake for 15-17 minutes in a 350 degree fahrenheit oven, until a toothpick inserted in the cake comes out clean. Remove from oven and cool on cooling rack for about 10 minutes. Remove cake from the jelly roll pan by inverting onto the cooling rack. Allow to cool completely.

As the cake is cooling, make the frosting referenced in the cake recipe link above. (You may need to double the frosting recipe, depending on how much frosting you like).

Make a small amount of buttercream for piping the gingerbread house details:

Buttercream:

• 1 cube butter, slightly softened
• 1 cup powdered sugar
• 2-3 Tablespoons milk or cream

Beat butter until soft and fluffy. Beat in powdered sugar until well combined and fluffy. Beat in milk/cream until light and fluffy. Adjust milk/cream to desired piping consistency.

Cut cake into six pieces and stack. Trim into a perfect square. Then cut two sections at angle on either side of the top of the cake, so it resembles a house. Fill each layer with frosting. Cover cake with a crumb coat and place in the freezer for about 30 minutes. Remove from freezer and frost. Once frosted, pipe with  buttercream in any design you like.

Notes:

• You can find my book, The Farm Chicks Christmas here.
• If you live in or near Spokane, Washington, I highly recommend shopping local and purchasing your baking equipment and supplies from Carolyn’s Cake & Candy Supplies. If not in this area, the affiliate links to the supplies linked above will take you to Amazon.