1. Preheat and Prepare:

• Preheat your oven to 350°F (175°C).
• Grease two 8-inch round cake pans and line the bottoms with parchment paper.

2. Mix Dry Ingredients:

• In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

3. Cream Butter and Sugar:

• In a separate bowl, beat 2 cups softened butter with an electric mixer on medium speed until creamy.
• Gradually add the granulated sugar, beating until the mixture is light and fluffy.

4. Add Eggs and Wet Ingredients:

• Add the eggs, one at a time, mixing well after each addition.
• Stir in the vanilla extract.
• Alternate adding the dry ingredient mixture and buttermilk to the creamed butter mixture, mixing just until combined. Do not overmix.

5. Bake the Cake:

• Divide the batter evenly between the two prepared cake pans.
• Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

6. Prepare the Frosting:

• Beat the remaining 1 cup softened butter until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, mixing on low speed.
• Add the heavy cream or milk and beat until the frosting is smooth and spreadable.

7. Assemble the Cake:

• Place one cake layer on a serving platter. Spread a generous layer of frosting on top.
• Add the second cake layer and apply a thin crumb coat of frosting over the entire cake. Chill for 20 minutes.
• Spread the remaining frosting evenly around the cake, smoothing the edges and top with a spatula.

8. Decorate the Cake:

• Dust the top of the cake with powdered sugar for a snowy effect.
• Use green fondant or gum paste to cut out holly leaves or festive shapes.
• Place red sugar pearls around the cake for a vibrant pop of color.
• Sprinkle edible gold glitter or sprinkles for an elegant finish.
• Top with meringue cookies or piped frosting swirls to complete the festive look.