This amazing Gingerbread House Cake made by Sandra Lee will surely bring some holiday cheer to your gathering!

  • 1/4 cup almond paste
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 3 large eggs
  • 1 box yellow cake mix
  • 1 1/4 cups whole milk
  • 1 teaspoon almond extract
  • 2 1/2 sticks (10 ounces) unsalted butter
  • 1 box (16 ounces) powdered sugar
  • 1/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 4 Store-bought Gingerbread House Kits (to decorate)
  • red and white sprinkles (to decorate)
  • red, white and green royal icing (to decorate)
  • shredded coconut (to decorate)


  • For the Cakes: Preheat the oven to 325°F. Three cakes will need to be made in 11-inch, 9-inch, and 7-inch rounds along with the browned butter frosting. Grease an 11-inch, 9-inch, and 7-inch cake pans
  • In a bowl, with an electric mixer at medium speed, beat the almond paste and butter until smooth. Add eggs, one at a time, beating just until blended after each addition. Reduce speed to low. Add cake mix to butter mixture alternately with milk, beginning and ending with cake mix, beating just until blended. Increase speed to medium, and beat one and a half minutes, scraping bowl as needed. Beat in almond extract. Pour batter into cake pans.
  • Bake for 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans to cool completely on racks (about 50 minutes). Spread a thin layer of Browned Butter Frosting between layers and on top and sides to make a crumb coat.
  • Assemble round cakes into a tier formation, largest to smallest (11” on bottom, 9”, then 7” on top)
  • Ice your assembled tiered cake with the browned butter frosting.
  • For the Brown Butter Frosting: In a large skillet, melt butter over medium heat and cook, stirring occasionally, for 3 to 5 minutes, or until butter turns a dark golden color. (Watch carefully; butter will burn quickly.) Immediately pour into a large bowl and refrigerate for 30 minutes to 1 hour, or until mixture forms a thick paste firm enough to beat.
  • Remove bowl from refrigerator. With an electric mixer at medium speed, beat in half of powdered sugar until creamy. Gradually add milk alternately with remaining powdered sugar, beating until smooth and desired spreading consistency is reached. Beat in vanilla and almond extract.
  • Use Gingerbread House Kits from the store to decorate the layered cake – no need to assemble these kits into houses, just use the bits and pieces as festive decoration. Use one built gingerbread house as the cake topper.
  • Decorate gingerbread houses as desired, using a variety of candies and icing. Place the sides of the gingerbread houses around the outer rim of each cake layer and place the cake topper on top. Sprinkle with coconut snow.
  • Tip: Use a store-bought cake to make the layers to cut down on preparation and time.

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