Weigh out the ingredients


For the gingerbread cake, you'll need flour, baking powder, baking soda, spices, salt, butter, sugars, molasses, eggs, vanilla, milk and yogurt.

Weigh out the ingredients


For the cream cheese frosting, you'll need powdered sugar, butter, and cream cheese.

Beat the butter & sugars for 2-3 minutes. Slowly drizzle in the molasses. Add in the vanilla and eggs one at a time. Add half of the dry ingredients, and mix until just combined. Mix in the milk & yogurt, then the remaining dry ingredients.

Make the cake batter


Divide batter between the prepared pans and bake for about 25-30 minutes or until a toothpick inserted comes out clean.



Allow the cakes to cool for a few minutes, then turn out onto a cooling rack to cool completely.



Beat the butter and cream cheese on high speed until smooth. Slowly add the sifted powdered sugar and mix on low speed until fully combined. Once all of the powdered sugar is added, continue beating on low speed until no more lumps or pockets of air remain and the frosting is smooth.

Make the cream cheese frosting


Secure the first cake layer on the cake stand with a small amount of frosting on the bottom. Using an offset spatula, spread on an even layer of frosting, then place the second cake layer on top.

Assemble the cake


Apply a crumb coat by spreading an even layer of frosting all over the cake, then place in fridge for 15 minutes. Finish decorating the cake as desired.



Top with gingerbread cookies and enjoy!