GINGERBREAD CAKE LAYERS
1-Preheat the oven at 170ºC/340ºF conventional oven: Preheat the oven at 170ºC/340ºF conventional oven and line 2x 20 cm/8 inch baking pan with parchment paper.
2-In a large bowl, stir together the: In a large bowl, stir together the all-purpose flour, dark brown sugar, baking powder, baking soda, salt and spices.
3-In another mixing bowl add all of: In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined.
4-Pour the wet ingredients into the dry: Pour the wet ingredients into the dry ingredients. Stir it all together with a whisk or a rubber spatula. Make sure there is no dry flour left in the batter.
5-Pour the cake batter into the prepared: Pour the cake batter into the prepared baking pans and spread the cake batter into an even layer. Bake them for 28-30 minutes or until a cake tester comes out clean.
6-Let the cakes cool on a cooling: Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

CREAM CHEESE FROSTING
7-Take the butter and cream cheese out: Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.
8-In your stand mixer, using the paddle: In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on medium-high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
9-Add the vanilla bean paste and cream: Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.
10-Scrape down the sides of the bowl: Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with the butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 1-2 minutes on low speed.

ASSEMBLING
11-Place the first cake layer on your: Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
12-Add 2 big scoops of frosting and: Add 2 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and cover the whole cake in a thin crumb coat. Place it in the refrigerator for 20 minutes so it is easier to frost the cake with the remaining buttercream.
13-Add the remaining frosting, and even it: Add the remaining frosting, and even it out over the cake. Optional decorate with a dusting of cinnamon and gingerbread cookies.