The Gingerbread House Cake is the perfect way to conclude the holiday season! It features a delectable cinnamon-infused almond cake, generously filled with creamy milk chocolate ganache, elegantly enveloped in homemade whipped cream, and adorned with charming gingerbread houses for a festive touch.
Why you'll love this recipe
If during the holiday season you like to make Christmas cookies with the kids and gingerbread cake then you will love this gingerbread house cake recipe. This is a great recipe to make and share with your family for the holidays.
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Ingredients you need
*You'll find quantities and full instructions in the recipe card at the end of this page.
Almond cinnamon cake
- Flour - Cake flour is recommended for a finer texture.
- Sugar - Granulated sugar is used for sweetness.
- Brown sugar - Provides a deeper, caramel-like flavor.
- Egg - Should be at room temperature for better incorporation.
- Almond meal - Adds a nutty flavor and texture to the cake.
- Butter - Unsalted and softened for a rich, moist texture.
- Buttermilk - Or 2 % milk for moisture and tenderness.
- Baking powder - Leavening agent for rising or a mixture of baking powder and baking soda (see recipe notes).
- Salt - Enhances flavor and balances sweetness.
- Cinnamon - Adds warm, spicy notes to the cake.
- Crushed almonds - Provide a delightful crunch and nutty flavor.
Milk chocolate filling
- Milk chocolate: Used to create a creamy and sweet chocolate filling.
- Heavy cream: Full fat and cold, providing a rich and smooth texture to the filling.
Mascarpone cream filling
- Mascarpone cheese: Should be cold to maintain its creamy texture.
- Heavy cream: Full fat and cold for a rich and luxurious texture.
- Powdered sugar: Used for sweetness and to provide a smooth consistency to the filling.
Gingerbread Cake Instructions
Chocolate Gingerbread houses
- In a large bowl, mix and sift together the dry ingredients: flour, spices, cocoa, baking powder, and salt, then set aside.
- In the bowl of the mixer fitted with the paddle attachment, cream the butter with the brown sugar until you have a creamy and homogeneous mixture.
- Add the eggs, then the molasses, and mix again to incorporate them.
- Finish by incorporating the dry ingredients and mix just enough to have a homogeneous dough.
- Gather the dough with your hands and cover it with plastic wrap, then let it rest in the refrigerator for at least 30 minutes.
- Roll out the dough on a lightly floured surface or between 2 sheets of parchment paper and place it in the freezer for 10 minutes.
- Cut out house shapes and place the dough cutouts on a baking sheet lined with parchment paper, then place them in the freezer again for 20-30 minutes.
- Preheat the oven to 175°C (350°F) and bake the cookies for about 8-10 minutes until they are cooked but still slightly soft in the center.
- Let them cool slightly on the baking sheet before moving them gently to a cooling rack to cool completely.
- Decorate the cookies with royal icing and let them dry completely at room temperature.
- Preheat the oven to 175°C (350°F) and prepare two 12 cm (4.7 inches) cake pans lined with parchment paper or greased with baking spray.
- In a medium bowl, mix and sift together the dry ingredients: cake flour, spices, baking powder, salt, and ground almonds.
- In the bowl of your stand mixer fitted with the paddle attachment, cream the butter, white sugar, and brown sugar until you have a creamy mixture.
- Add the eggs and vanilla one at a time, mixing between each addition to incorporate them.
- Finish by alternately adding the dry ingredients mixture and buttermilk, gently mixing with a spatula to incorporate them.
- Finally, add the crushed almonds and mix again to incorporate them.
- Divide the cake batter between the two prepared pans and bake in the oven for about 45 minutes.
- Let the cakes cool slightly in the cake pan before removing them from the pans and allowing them to cool completely on a cake rack.
Milk chocolate filling
- Here is the translation:
- Break the milk chocolate into pieces and place it in a bowl.
- Heat the heavy cream in a saucepan until it boils.
- Then pour it all at once over the chocolate pieces.
- Let it rest for a moment, then mix with a spatula until you have a melted ganache.
- Cover with plastic wrap in direct contact and refrigerate until completely cooled.
- On the day of assembly, take the ganache out of the fridge and whisk it for a few moments with an electric mixer.
Mascarpone whipped cream
- In a container, place the cold mascarpone, cold heavy cream, powdered sugar, and vanilla.
- Beat with an electric mixer for about 2 minutes until you have a smooth and firm frosting.
- Refrigerate until it's time to assemble the cake.
Storage and Freeze
In the fridge: This cake can be kept in the fridge for about 1 week and can be stored in the freezer for 3 months.
How to Freeze? When the cake is finished, you can store it in the freezer for up to 3 months, well wrapped in plastic wrap or in a storage box. Let it thaw gently in the fridge.
Did you make this recipe?
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