Gingerbread Cake with Molasses Cream Cheese Icing
Moist, creamy, and full of molasses flavor, this gingerbread cake is a must-make this winter!
  1. Preheat oven to 350 degrees F. Prepare two 8″ cake pans with nonstick spray and parchment paper cut in circle to fit bottom of pan.
  2. In a large bowl, sift together dry ingredients: flour, cinnamon, ginger, baking powder/soda. Set aside.
  3. In a bowl attached to a stand mixer (or with a hand mixer), cream together butter, coconut oil, and brown sugar for several minutes until light and fluffy. Add molasses and mix for another minute. Add eggs in one at a time and beat until well combined.
  4. With mixer on low speed, alternately add in dry ingredients and hot water, starting and ending with dry ingredients. Mix until just combined. Pour batter into prepared pans, gently tapping pans on counter to remove air bubbles and allow the batter to settle.
  5. Bake for 30-35 minutes, checking at 25 minutes when a toothpick inserted comes out with moist crumbs attached. Let cakes cool in pan for 15 minutes, then invert onto cooling rack (remove parchment) to cool completely.
  1. In a large bowl attached to a stand mixer, mix together cream cheese and butter for 2 minutes. Lower mixer speed, and add in molasses and vanilla until well combined. With mixer on low, gradually add in confectioners’ sugar and milk and beat several minutes until light and fluffy.
  2. To assemble, place one cake (flat side up) on cake stand and spread icing evenly on top, then layer second cake (rounded side up) on top of icing. Continue to ice the cake evenly on top and around. I sprinkled the top with some cinnamon, but decorate as you like! Store cake in fridge and let come to room temperature 30 minutes before eating.