These Spice Cake Mini Gingerbread Houses are perfect for the holidays! They’re spice cakes that have a vanilla glaze drizzle!
What is Spice Cake?
Spice cake is a type of cake that is flavored with a mixture of spices that include cinnamon, nutmeg, cloves, allspice and ginger. It’s most often made during the fall and winter.
How do the gingerbread houses get their shape?
Spice cake batter was poured in the Nordic Ware Cozy Village Gingerbread House pan and baked to perfection. This pan makes 6 miniature houses and has a fun winters design.
How are the gingerbread houses decorated?
Make an icing by whisking together powdered sugar, vanilla extract and milk. Add the icing to a piping bag. Cut off a very small area at the top of the bag. You just want it open enough to make mini dots.
Pipe dots on the front of the houses for decor. Pipe icing on the top of the houses to look like snow. You can decorate the houses anyway you want to. Another option is to add white sprinkles on top of the frosting. There’s no wrong way way to decorate them.
Commonly asked Questions:
Do you have to use that specific gingerbread house pan to make the spice cakes?
No, you can use any holiday decorative pan. Or this recipe can be made in muffin pans as well. Flip them over and decorate the tops with icing and/or sprinkles.
Where can I purchase the gingerbread house pan?
It can be purchased on Amazon.
Can these cakes be made into one cake?
Yes, you can bake this recipe in a Bundt pan, in two 8 inch round pans, or one 9×13 sheet pan. Use a vanilla frosting to frost the round and sheet cakes.
Looking for other mini holiday desserts? Here are some ideas:
White Chocolate Panna Cotta with Cranberry Gelee
Red Velvet Swirled Christmas Fudge
Peppermint Sugar Cookie Truffles
Triple Chocolate Espresso Christmas Brownies
Gingerbread Brioche Doughnuts with Egg Nog Pastry Cream
Spice Cake Mini Gingerbread Houses
Ingredients
Cake
- 1/3 cup granulated sugar
- 1 cup packed light brown sugar
- 3/4 cup vegetable oil
- 3 eggs
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 2 1/2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 cup sour cream
Icing
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2-3 tbsp milk
Instructions
Cakes
- In a bowl of a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, beat the eggs, brown sugar and granulated sugar on medium speed for 3-4 minutes, until the mixture is fluffy and lighter in color. Add the oil and vanilla extract, and beat the mixture for about 30 seconds. Add in the sour cream and buttermilk and mix until incorporated. Add in all of the spices, the baking powder, baking soda and salt, then add the flour 1 cup at a time, scraping down the sides of the bowl as needed. After adding the last portion of flour, beat the batter just until combined. Spray a mini gingerbread shaped pan with baking spray. Fill each of the 6 wells 1/2-2/3 of the way to the top. Half of the batter should be used. Set aside the remaining batter. Bake at 350 degrees for 25-30 minutes, until a toothpick inserted in the center of each and comes out clean or with a few crumbs. Cool on a wire rack for about 10 minutes, then gently flip the pan over to remove the cakes. Spray the pan again and fill each well with the remaining batter and repeat the process. Cool completely.
Icing
- In a small bowl, add powdered sugar, vanilla and 2 tablespoons of milk. Whisk until smooth. If the mixture is too thick, add an additional tablespoon of milk. Add icing to a piping bag. Cut off a very small area at the end of the bag, about 1/8-1/4 inch. Add icing to the tops of the cakes, so it looks like snow. Pipe small dots of frosting on the fronts of the cakes for additional decor.
