Do You Bake With Holiday Shaped Pans?
I love making decorative shaped cakes for the different seasons and holidays. So when I saw this Gingerbread House Bundt pan online, I just had to order it.
So, I made a Chocolate Gingerbread Bundt with Powdered Sugar Snow. Beautiful and festive!
My original cakes I made for the pan, did not turn out right and broke coming out.
These decorative shaped pans need a firm cake recipe, so if you try baking in one of these pans, use a pound cake recipe like my Chocolate Pound Cake. It’s the perfect density and texture, and will bake and come out beautifully in this pan.
After it’s done and cooled, decorate the cake any number of ways. You can just sprinkle powdered sugar on it or give it a cocoa dusting. Or you can pipe frosting by tracing the lines of the cake. Whichever way works for you.
Enjoy!
Chocolate Gingerbread House Pound Cake
Ingredients
Cake
- 3 sticks butter, softened
- 2 1/2 cups sugar
- 5 eggs, large
- 1/2 tsp salt
- 2 tsp vanilla
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 cup Dutch Processed cocoa powder
- 3 cups all purpose flour
- 1 cup sour cream
Frosting
- 1 stick butter, softened
- 2 cups powdered sugar
- 1 tbsp milk
Instructions
Cake
- Pre-heat oven to 350 degrees. Grease and flour Gingerbread bundt pan and set aside. In a stand mixer, cream butter and sugar. Add eggs, salt, and vanilla. Mix until incorporated. Add cocoa powder and flour. While mixing, add in sour cream. Pour into bundt pan. Bake 60-70 minutes or until a toothpick comes out clean when inserted into the middle. Cool on a wire rack. Decorate it with frosting and dust with powdered sugar.
Frosting
- Beat butter with a hand mixer. Add in powdered sugar and milk. Beat until incorporated. Add more milk a little at a time if it seems too thick. Add into a piping bag with a small star tip. Outline the cake and windows. And place dots of frosting on parts of the roof.
