Gingerbread Cake

I love this Gingerbread Cake that I make throughout the fall and winter seasons for my kids. The cake comes out fluffy, moist, and packed with warm flavors. Easy to make and so tasty.

I love every gingerbread flavor, and I look forward to the fall to make all these warm and cozy desserts using warm spices like gingerbread and pumpkin pie mix. This Gingerbread cake is so easy to make, fluffy, moist, and tasty. The cream cheese frosting is just the perfect touch to the cake, but it can be optional if you do not want the added calories.

• 3/4 cup brown sugar
• 1/2 cup baking molasses
• 1/4 cup milk of choice, at room temp
• 1/2 cup vegetable oil, or coconut oil
• 2 large eggs, at room temp
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 tablespoon pumpkin spice blend
• 1 teaspoon ginger powder
• 1 cup boiling water

• 2 cups powdered sugar
• 8 ounces cream cheese, at room temp
• 2 teaspoons vanilla extract