For the Gingerbread Cake:

• 2 1/4 cups all-purpose flour, spooned and leveled
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp unsalted butter, softened
• 1/2 cup granulated white sugar
• 1/2 cup light brown sugar, packed
• 3 eggs, at room temperature
• 1/2 cup unsulphured molasses
• 1 tsp vanilla
• 3/4 cup buttermilk, at room temperature

For the Gingerbread Caramel:

• 9 tbsp unsalted butter
• 3 tbsp unsulphured molasses
• 3/4 cup brown sugar
• 1 cup heavy cream
• 1 1/2 tsp vanilla
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• pinch ground nutmeg
• pinch ground allspice
• pinch ground cloves
• 1/4 tsp salt

For the Cream Cheese Frosting:

• 1 cup unsalted butter, softened
• 8 oz cream cheese, cold
• 2 1/2 cups powdered sugar