Gingerbread cake layers with boiled milk frosting, gingersnap cookie layers and gingerbread buttercream.
Add in the brown sugar and cream together on medium speed for another couple of minutes, until light and fluffy.
On medium-low, gradually add in the eggs and molasses until incorporated. Do not worry if the mixture looks curdled at first. Keep beating until it becomes smooth.
In the bowl of an electric mixer, beat the butter on medium-high for 3-5 minutes.
On low speed, gradually add the powdered sugar, spices, heavy cream, vanilla and salt. Once everything is incorporated, increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.
Spray two 8-inch round cake pans with non-stick spray, line the bottom of the pans with parchment and spray again. Set aside.
Divide the dough in each of the two 8-inch pans (about 15 ounces of batter in each) and flatten with your hand to create a mostly flat surface.
Place the first vanilla cake layer, top side up, on a cake board. Spread about 1 cup of the boiled milk frosting over the cake layer. Top with one layer of the cookie rounds, followed by about 1 cup of the boiled milk frosting, a cake layer, more boiled milk frosting, another cookie layer, then frosting and finishing with a cake layer.
Apply a thin coat of the gingersnap buttercream around the entire cake to lock in the crumbs. Freeze the cake for 10 mins.
After the crumb coat is set, apply the final coat of the buttercream.