Preheat your oven to 350
In a medium-sized bowl add your flour, spices, baking powder, and salt. Whisk and set aside.
In another bowl, add in the melted butter and dark brown sugar and mix with your hand mixer until fluffy. Add in your eggs one at a time, followed up with the molasses, vanilla extract, cream fraiche, and hot water. Use your baking spatula to scrape down the mixing bowl.
Slowly add in your flour mixture and make sure the flour is fully mixed in.
In your greased cake pans, add in your cake batter and bake for 30 minutes.
Let cool and pop the cakes into the freezer for an hour.
Once the cakes are cool, add them to your lazy susan and start the frosting and leveling process.
Using a cake leveler, make sure both cakes are even. On the top of the cakes, add your cream cheese frosting and use a cake spatula to spread the frosting to the edges of the cake. Repeat for both cakes.
Using the cake spatula, add some more frosting to the outside edges of the cake and spin the lazy susan to make sure the cake is fully covered. I also used a multi-purpose scraper on the outer part of the cake.
Drizzle the caramel over the cake and lightly use your cake spatula to spread the caramel around.
Top the cake with the gingerbread cookies. I made mine from scratch but you can buy store-bought cookies. Place them on top of your cake and enjoy it!
