Chocolate Bundt Cake with Gingerbread House Decorations
A rich and moist chocolate Bundt cake, topped with a simple white icing and decorated with gingerbread cookies shaped like little houses. Perfect for a festive treat.
- Total time
- 60 min
- Servings
- 12
- Calories
- 380
- Protein
- 5g
Ingredients
- 1 box chocolate cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 1.5 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 6 small gingerbread cookies
Instructions
- 1
Preheat oven to 350°F. Grease a 12-cup Bundt pan with butter or nonstick spray, making sure to coat all the crevices.
- 2
In a large bowl, combine the chocolate cake mix, 3 eggs, 0.5 cup vegetable oil, and 1 cup water. Beat with an electric mixer on medium speed for 2 minutes until smooth and well blended.
- 3
Pour the batter into the prepared Bundt pan. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.
- 4
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and cool completely, about 30 minutes.
- 5
In a small bowl, whisk together 1.5 cups powdered sugar, 2 tbsp milk, and 1 tsp vanilla extract until smooth and pourable. If too thick, add a little more milk.
- 6
Drizzle the icing over the cooled cake, letting it run down the sides. While the icing is still wet, arrange the gingerbread cookies on top to look like little houses.
- 7
Let the icing set for 10 minutes before slicing and serving.
Tools you’ll need
- 12-cup Bundt pan
- Electric mixer
- Large bowl
- Wire rack
- Small bowl
- Whisk
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