Preheat oven to 350 degrees.
Collect all ingredients for the gingerbread cake. Spray pans with baking spray and set aside.
The best pans to use for this recipe are a baking sheet and two loaf pans
In a large bowl whisk together butter, sugar, molasses, eggs, water, and buttermilk.
Next, add in the ginger, cinnamon, cloves, salt, baking powder, flour, and baking soda.
Whisk until just combined.
Divide between the pans and bake for 25 mins or until a toothpick comes out clean.
Allow cakes to cool for 10 mins in the pans before removing them to cool on a baking rack.
Add cream cheese to the bowl. Mix it with an electric mixer until smooth.
Add in powdered sugar and vanilla.
Mix until smooth.
Add to a piping bag with a 1A piping Tip. Pipe an even layer of cream cheese frosting between each layer.
Add decoration to the top of the cake and serve.
it’s easier to frost a frozen cake. If time permits freeze the layers of cake if not using a piping tip to add frosting to avoid crumbs.
If using 8 inch round pans, double the recipe for a larger stacked layer cake.