Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

Whisk together the all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt until well combined.

Beat 1 cup of unsalted butter on medium speed until fluffy.

Gradually add ¾ cup granulated sugar and ¾ cup brown sugar, mixing until light and creamy.

Add 3 large room temperature eggs one at a time, ensuring incorporation before adding the next.

Mix in 1 teaspoon vanilla extract and ½ cup molasses until fully combined.

Alternately add the dry flour mixture and 1 cup of buttermilk into the butter mixture, starting and finishing with flour.

Mix until just combined, being careful not to overmix.

Divide the batter evenly between the prepared cake pans, smoothing the tops.

Bake for 30-35 minutes, or until a toothpick comes out clean.

Dissolve 2 tablespoons instant coffee powder in 2 tablespoons whole milk.

Beat 1 cup softened butter until creamy, then mix in 4 cups powdered sugar and a pinch of salt.

Slowly add coffee mixture and beat until smooth and fluffy.

Once the cakes are completely cool, level the tops of the cake layers.

Spread a layer of buttercream on the first layer, then add the second layer.

Apply a crumb coat and chill for about 30 minutes.

Frost with the remaining buttercream.

Drizzle with white chocolate ganache and add festive decorations.