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1
Preheat the oven to 325u00b0F. Grease and lightly flour your pan (I used a loaf pan but a bundt pan would work, too). Set aside.
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2
In a medium bowl, sift together the flours, ginger, cinnamon, nutmeg, sea salt, and baking powder. Incorporate well and set aside.
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3
In a mixing bowl, combine sugar, brown sugar, yogurt, and butter and beat for about 3 minutes until light and creamy, scraping the bowl often. Add the eggs one at a time, beating well after each addition. Blend in vanilla and molasses.
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4
Reduce mixer speed to low and add flour mixture into the creamed mixture, alternating with the milk, until fully incorporated. Scrape down the sides and mix some more.
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5
Pour batter into the prepared pan. Bake for 35-45 minutes until a toothpick inserted comes out clean. Cool on a wire rack for 10 minutes, and then invert onto cooling rack and let cool completely.
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6
Once cake has completely cooled, make the frosting. Beat softened cream cheese for 2 minutes until light and fluffy. Add in powdered sugar and vanilla. Beat until well combined.
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7
Frost cake immediately. I used a pastry bag and pipped it on. Spreading it over the cake works wonderful too!
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8
Store cake in fridge if not using right again. This is an old-fashioned gingerbread cake, perfect for the holidays.
