Preheat the oven to 350°F. Prepare three 6-inch or two 8-inch cake pans by spraying the sides with a cooking spray and a parchment or wax paper circle fitted to the bottom of the pan.

Add the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves into a bowl. Whisk to combine and set aside.

In the bowl of your stand mixer, cream the butter on medium-high for two minutes. Add in the white and brown sugars and cream on medium-high for another two minutes until light and fluffy.

Turn the mixer to low and add the eggs one at a time. Add the vanilla and molasses, turn the mixer to high, and beat for one full minute.

With the mixer on low speed, alternate adding the flour mixture and the buttermilk, beginning and ending with the flour mixture. Mix until just incorporated.

Pour the batter into prepared cake pans and bake for 30-35 minutes. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack.

Combine the instant coffee powder with the whole milk and set aside. In the bowl of a stand mixer, cream the butter on med-high until light and fluffy.

Add powdered sugar a few cups at a time, then add the vanilla, the coffee/espresso milk mixture, and salt. Mix on low until fully incorporated.

Once the Gingerbread Cakes have cooled completely, level and torte each layer to your desired height. Fill and crumb coat the cake layers with Coffee Buttercream.

Frost a smooth layer of Coffee Buttercream around the cake and refrigerate for at least 30 minutes, then create drips on half of the cake with White Chocolate Ganache.

Pipe rosettes with Wilton tip 1M in a diagonal direction up the side of the cake. Place gingerbread men marshmallows decoratively between the rosettes.

Pipe stars with Wilton tips 4B and 32 around the rosettes and marshmallows. Finish the look with Holiday sprinkles.