Ingredients
Cake:
1 cup butter softened
3/4 cup brown sugar
1/2 cup sugar
1 cup molasses
2 eggs
3 cups all-purpose flour
1 1/2 tsp cinnamon
1/2 tsp all-spice
1 1/2 tsp ginger
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/4 cup milk
Decorators sugar optional
Cranberries optional
Filling:
2 cups heavy whipping cream
3 Tbs powdered sugar
1 3.4 oz box white chocolate pudding
1 tsp vanilla
3-4 Tbs milk
Cream Cheese Frosting:
2 8 oz pkg cream cheese, softened
1 cup butter
12 cup powdered sugar

Instructions
Cake:
Preheat oven to 350.
Spray 3" round cake pans with non-stick cooking spray and line with parchment paper, set aside.
In a bowl with an electric mixer or in a bowl of a stand mixer, mix together your butter and sugars until light and fluffy, about 2-3 minutes. Add in your molasses and eggs and keep mixing until smooth.
In another bowl mix together your flour, baking powder, baking soda, and spices.
Alternate adding your flour mixture and milk into butter mixture in about 3 additions.
Once everything is blended, distribute evenly in prepared pans and bake for about 30 minutes or until cake springs back and a toothpick comes out clean.
Remove from oven and let cool in pans for about 5 minutes, then run a knife around edges of pans and turn cakes out onto wire racks to cool completes.
Filling:
In the bowl of a stand mixer add your whipping cream, powdered sugar, and pudding mixture and beat on medium speed until thick and fluffy.
Add in your vanilla and milk one tablespoon at a time until you reach your desired consistency.
Cream Cheese Frosting:
In a stand mixer beat together your cream cheese and butter until smooth.
Add in powdered sugar one cup at a time until desired consistency is reached.
To assemble:
Add one cake layer to cake round, turntable, or cake stand.
Add about 1 cup of your filling into a piping bag with the tip cut off.
Pipe a circle around the edge layer of cake to create a dam.
Spread about 3/4 of filling into the center of the cake.
Top with another layer and repeat this step and then top with the final layer.
Frost top and outsides of cake with cream cheese frosting reserving about 1 cup.
Place reserved frosting in a piping bag fitted with a 1M open star tip and pipe swirls around the top of the cake.
If you want to create the indents around the cake, take an off-set spatula and gently press against frosting and spin cake and drag along cake until you reach the top.
Top your swirls with decorators sugar and cranberries if desired.