Baking with Maxx and Jordan: EP2

Gingerbread House Cake


  • Cooking spray
  • 2 16-to-18-ounce boxes of any cake mix (plus required ingredients)
  • 2 16-ounce tubs of chocolate frosting
  • Graham crackers
  • Powdered sugar, for dusting
  • Candies for decorating
  • White Icing


  1. Preheat the oven to 350 degrees F and line two 9-by-13-inch pans with parchment paper; coat with cooking spray.
  2. Prepare the cake mixes as directed; divide between the pans and bake as directed.
  3. Let cool, then unmold.
  4. Stack the 2 cakes with chocolate frosting in between.
  5. Mark the middle with toothpicks, then cut in half crosswise.
  6. Stack the 2 halves with frosting in between to make a 4-layer cake.
  7. Freeze for 30 minutes.
  8. Take the cake out and place it on a large plate
  9. Mark the middle with toothpicks as shown.
  10. To form the roof, shave off the top 2 layers of cake at an angle, starting 1/2 inch to the right and left of the toothpicks
  11. Cut the graham crackers with a small serrated knife, then snap along the scored line. You should cut them in a way to cover the whole cake
  12. Cover the cake completely with the remaining chocolate frosting.
  13. Gently press the graham crackers into the frosting to cover the whole cake.
  14. Decorate the house with white icing, candies, and powdered sugar.

I hope you enjoy making the Gingerbread House cake this holiday season!