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Chocolate Gingerbread House Pound Cake

Course Dessert

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.