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Kootek Gingerbread House Cake
Kootek Gingerbread House Cake
Rated 5.0 stars by 1 users
Author:
@whiskworthtasting
Makes a cake to feed about 30
Total Time: 4 hours
Bake Time: 35 minutes
Prep & Decorating time: 3+ hours
Impress your guests with this stunning Gingerbread House Cake!
Rich, moist chocolate cake layers are filled with decadent Nutella and covered in gingerbread-colored buttercream. Shaped like a cozy holiday cottage, this showstopper features charming details—red doors, golden windows, snowy shingles, and festive garlands. Perfect for Christmas parties. A true centerpiece that brings holiday magic to any celebration!
Ingredients
MAKE THE CHOCOLATE CAKE
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438g all-purpose flour (spooned & leveled)
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124g unsweetened natural cocoa powder
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700g granulated sugar
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4 teaspoons baking soda
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2 teaspoons baking powder
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2 teaspoons salt
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4 teaspoons espresso powder
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240ml vegetable oil (or canola oil)
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4 large eggs, at room temperature
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4 teaspoons pure vanilla extract
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360g sour cream, room temperature
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1 cup (240ml) buttermilk, at room temperature
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1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
MAKE THE NUTELLA BUTTERCREAM
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6 sticks unsalted butter, room temperature
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1600g powdered sugar
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1.5tsp salt
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3/4 cup heavy cream, room temperature
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2TBSP vanilla extract
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2 cups Nutella, divided (you will mix half into buttercream, the other half can be piped in between layers as straight Nutella filling)
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NOTE: You will divide this big batch of buttercream to make some nutella buttercream, and keep the rest as vanilla buttercream so you can color it properly for the design. If you don't have a 5qt or larger mixer, split the recipe and make in batches.
Directions
MAKE THE CHOCOLATE CAKE
Preheat oven to 325F Convection or 350F Standard. Spray a 9 x 13 pan with baking spray (non-stick spray with flour) and two 10-inch heart pans.
Whisk the dry ingredients together in a large bowl. In another bowl, whisk the oil, eggs, and vanilla, then add the sour cream and buttermilk and whisk again. Add the dry ingredients to the wet ingredients and whisk together (will be thick). Finally add the hot coffee and whisk well to combine.
Pour into prepared pans and bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before continuing with recipe.
MAKE THE NUTELLA BUTTERCREAM
In a large stand mixer fitted with paddle attachment, mix butter on med-high until light and fluffy, about 8 minutes. Add remaining ingredients, mix on low, then med-high for 2 mins.
Remove about 2/3 of the buttercream and mix with 1 cup of Nutella to make Nutella buttercream. Taste, add more Nutella if desired.
ASSEMBLE & DECORATE
First, cut the 9x13 cake in half to make two 9x6.5 inch rectangles. Crumb coat these on a cake drum, filling with Nutella, if desired, and chill for 20 minutes. Crumb coat the heart shaped cake as well, and chill.
Dowel the rectangle cake with 4 large straw dowels. And add a final coat of gingerbread colored buttercream. Chill again.
Cut the heart shaped cake into a triangle to fit on top of the rectangle cake. Stack it on its own cake board, cover in gingerbread colored buttercream, and chill.
Once fully chilled, stack the triangle on top of the rectangle cake. Smooth out any gaps with more gingerbread colored buttercream.
Make the door & windows: piping tip K11 then smooth with palette knife. I used red for the door and yellow for the windows.
Add Window frames with tip K01
Next make the White border & shingles: K16
Add snow: K02
Add Green window boxes: K13
Finally, make the Garland: K45.
I also added some white chocolate bows & sprinkles to make it pop! Feel free to decorate as you wish!
Recipe Video
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