Gingerbread Cake

Preheat the oven to 350℉ (177℃). Prepare three 7-inch round cake pans with nonstick cooking spray and parchment paper circles.
In a mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, ginger, cloves, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, vegetable oil, granulated sugar, and brown sugar until light and creamy. Add in the eggs, molasses, and vanilla extract and mix until smooth.
Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing in between each addition. (⅓ dry ingredients, ½ buttermilk, ⅓ dry ingredients, ½ buttermilk, ⅓ dry ingredients). Mix until the batter is well combined and smooth.
Divide the cake batter into the prepared cake pans. Use a kitchen scale to make even layers. Bake the cake layers for 28 to 30 minutes, until the cake layers spring back when gently touched.
Cool the cake layers in the pans for 15 minutes. Remove the cake layers from the pans and transfer to a wire rack to cool to room temperature. Level the cooled gingerbread cake layers with a serrated knife.

In a mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, add room temperature butter and cream cheese. Whip on medium speed for 2 to 3 minutes, scraping the sides of the bowl occasionally.
Add half of the powdered sugar and mix on low until combined. Add the remaining half of the powdered sugar and continue to mix. Add in the vanilla extract and salt. Turn the mixer to medium-high speed and whip for 2 to 3 minutes, scraping the sides of the bowl occasionally. If you want a light, fluffy frosting, switch to a whisk attachment.

Place one cake layer on a round cake board. Add desired amount of cream cheese frosting to the top of the layer and spread evenly with an offset spatula. Add the second cake layer, more cream cheese frosting, and spread evenly with an offset spatula. Add the final cake layer to the top of the cake. Be sure the bottom of the cake layer is facing up.
With an offset spatula, add a crumb coat, a thin layer of frosting, to the top and sides of the cake. Use a cake scraper to remove excess frosting to smooth the sides. Chill the cake for 20 minutes to firm up the frosting.
Add a generous layer of the cream cheese frosting to the chilled cake with an offset spatula. Use a cake scraper to remove excess frosting and smooth the sides of the cake. Chill for an additional 20 minutes.
Fill a piping bag fitted with an Ateco 869 piping tip with the remaining cream cheese frosting. Pipe a border around the top edge of the cake. Sprinkle the edges of the cake with cinnamon and decorate with festive holiday sprinkles.

Store the gingerbread cake in an airtight container in the refrigerator for up to 3 days. Cover any exposed cake with plastic wrap to prevent the cake from drying out. Serve at room temperature.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.