This Gingerbread House Gingerbread Layer Cake is a gingerbread cake with buttercream all decorated with a snow topped gingerbread house.
While I consider myself a creative person, I don’t consider myself very artistic.
I have an artistic eye but the delivery doesn’t match up. 🙂
Some of that is because I don’t have steady hands.
And overuse of my hands gives me “claw hand”.
Where my hand will actually get stuck like a claw for a little bit. I have my mom to thank for that.
She has it too.
So rarely do I do elaborately decorated food items.
Though I did try during Grinch week to get a little cute.
I saw a cake pop up on my Instagram page.
It was so cute and happy.
And it wasn’t the typical gingerbread house cake.
I also thought maybe if I tried really hard I might be able to get it to look sort of like the one in the photo.
Because there was just a photo.
Unfortunately I didn’t find a website with instructions so I just kind of stared at it and did my best.
The cake maker and I did not have the same sprinkles and what not so I just went for it.
I don’t even know what kind of cake was inside but my guess is gingerbread.
So I made mine be gingerbread.
Because that makes sense.
I tried hard not to compare my Gingerbread House Gingerbread Layer Cake too much to her lovely cake.
Since she decorates cakes for a living.
I bake and eat them for a living. 😀
There are many differences.
She used some type of comb thing that I don’t own.
Her house uses sprinkles as an outline and used soft peppermint sticks.
Our decor is different and I added a gingerbread man because I love gingerbread men.
I don’t really have directions for you either.
Other than baking the cake itself.
I went with an American buttercream frosting because the gingerbread cake is actually not that sweet.
So it’s okay to have the sweet frosting.
The trees and wreath I used a small star tip.
I don’t even know what the tip I used for the top (which is supposed to be snow) of the cake and the house roof is called.
It was star like but bigger. I know…so helpful Peabody.
Just have fun with it like I did.
That’s what it is for.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Gingerbread Recipes?
- For the Cake:
- 1 cup butter, at room temperature
- 2¼ cups light brown sugar, firmly packed
- 3 large eggs
- ¾ cup unsulphured molasses
- 3¾ cups all-purpose flour
- 1 TBSP gingerbread spice
- 1½ tsp baking powder
- ¾ tsp salt
- ½ tsp baking soda
- 1½ cups hot coffee
- For the Frosting:
- 1 cup unsalted butter, at room temperature
- 1 cup vegetable shortening
- 8 cups powdered sugar
- 1/4 tsp salt
- 1-3 TBSP whole milk as needed
- 1 tsp clear vanilla extract (don't want the frosting brown)
- a could drops white food coloring
- For Garnish:
- Gingerbread man
- Peppermint sticks
- various holiday sprinkles
- food coloring for the frosting if using
- Preheat oven to 350°F.
- Line 3 (9-inch) round cake pans or 4 (6-inch) round cake pans with parchment paper; butter and flour edges of pans.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
- Add eggs, one at a time, beating well after each addition.
- Stir in molasses.
- In a large bowl, whisk together flour, gingerbread spice, baking powder, salt, and baking soda.
- With mixer on low speed, gradually add flour mixture to butter mixture alternately with coffee, beginning and ending with flour mixture, beating just until combined after each addition.
- Divide batter among prepared pans.
- Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes for the 9-inch. The 6-inch layers take about the same time but start to check at the 28 minute mark.
- Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- For the Frosting:
- Combine the butter, shortening, 2 cups sugar, and vanilla in the bowl of a stand mixer fitted with a paddle attachment.
- Start mixing on low speed and add the powdered sugar 1 cup at a time until the sugar is incorporated with the butter/shortening.
- Add the white food coloring and mix until fully combined. If not white enough add a few more drops and mix again.
- Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
- Adjust the consistency with milk as needed.
- To assemble:
- If you used 6-inch pans like me you will have four layers. If you used the 9-inch you will have three.
- Place a layer on a cake plate and spread 1/2 (or 1/3 cup if you made the 6-inch cake) cup frosting on the layer. Spread evenly with an offset spatula.
- Place a second layer on top of the first layer. Spread with frosting. If you made 6-inch layers you will have one more layer frosting.
- Place the top layer on the cake and frost the sides and top of the cake with a crumb coat.
- Set in fridge for 30 minutes to set up.
- Finish frosting the cake with buttercream.
- Then depending on how you are going to decorate your cake this is the time to color your frosting and place in piping bags. I only used white, pink, and green for mine.