Gingerbread Houses


Let the kids get super creative decorating these mini-gingerbread cake houses.

You’ll Need

  • 8 Tbsp softened, unsalted butter, plus more for pan
  • 2½ cups all-purpose flour, plus more for the pans
  • 1 cup boiling water
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp. vanilla powder (or 2 tsp vanilla extract)
  • ½ tsp salt
  • 2 tsp baking powder
  • ⅔ cup packed dark-brown sugar
  • 1 cup unsulfured molasses
  • 2 large eggs, lightly beaten
  • Icing sugar
  • ½ cup vanilla or chocolate frosting

Prep and Cook

  • Preheat oven to 350°F. Butter and flour a 9x13-inch cake pan; set aside.
  • In a small bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
  • Using an electric mixer with the paddle attachment, cream butter until light and fluffy. Beat in brown sugar. Add the molasses, baking soda mixture and flour mixture. Mix to combine.
  • Beat in eggs. Pour batter into prepared pan; bake until a toothpick inserted in centre comes out clean, about 30 to 35 minutes. Let cool on a wire rack and cut into squares (assorted sizes).
  • To assemble the houses, cut one square into half, diagonally, and use the two triangular pieces as roofs for two other square pieces. Attach the ‘roofs’ to the ‘houses’ by using a small amount of icing to glue the pieces together. Continue building houses until all of your cake has been used.
  • Set the houses up on a tray and sprinkle icing sugar over the tops of all of the houses.


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