Gingerbread Layer Cake with Cinnamon Cream Cheese Frosting

For the cake:
Preheat oven to 350ºF (175ºC). Grease three 6-inch cake pans, line with rounds of parchment paper, and flour.

In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, salt, baking powder, and baking soda.

In the bowl of a stand mixer, beat butter and brown sugar on medium until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Slowly add molasses, followed by ginger. Beat until well mixed.

Scrape down sides of mixer bowl. Alternating between dry ingredients and milk, add flour mixture in 3 additions, scraping down sides of bowl between additions. Mix just until combined.

Scrape batter into prepared pans, evenly distributing it between the pans. Bake in preheated oven until a toothpick comes out almost clean (with a few moist crumbs), about 25–35 minutes. Start checking at 25 minutes.

Remove from oven and allow to cool in pans on a wire rack for 15 minutes before inverting on the rack to cool completely. Place cakes in the freezer for about 15 minutes before slicing in half and frosting.

For the frosting:
Using a hand mixer, beat cream cheese and butter together until smooth. Sift confectioner’s sugar on top and beat until smooth. Add maple syrup, vanilla, and cinnamon and beat. Taste and add more cinnamon if desired.

To assemble:
Place a round (1/6 of the cake) of cake onto your cake stand or serving plate. Spread a layer of the frosting on top. Repeat with the remaining layers of cake. Spread a layer of cream cheese frosting on top of the cake.