Preheat your oven to 350°F (175°C) and prepare a 9-inch loaf pan by greasing it and lining the bottom with parchment paper.

In a stand mixer, combine 1 cup of unsalted butter and 1 cup of granulated sugar. Beat on medium speed for 4-5 minutes until light and fluffy.

Add 2 large eggs one at a time, mixing well after each, then mix in ¾ cup of molasses until smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and a pinch of salt.

Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined.

Fold in the remaining flour mixture carefully to avoid overmixing.

Transfer the batter to the prepared loaf pan and bake for 60-65 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the cream cheese frosting by blending 8 oz cream cheese, 2 cups confectioners’ sugar, and 1 teaspoon vanilla extract until smooth.

Once cooled, spread the cream cheese frosting over the top of the cake.