Gingerbread Layer Cake

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For the Cake:

2 sticks unsalted butter, at room temperature, plus more for the pans

2 1/2 cups all-purpose flour, plus more for the pans

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup granulated sugar

1 tablespoon grated fresh ginger

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup unsulfured molasses

1 cup boiling water

For the Frosting:

4 sticks unsalted butter, at room temperature

1/2 cup unsulfured molasses

2 teaspoons ground cinnamon

1/4 teaspoon salt

5 cups confectioners’ sugar

Gingerbread cookies, for decorating (see below)

For the Cookies:

1 3/4 cups all-purpose flour, plus more for dusting

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

4 tablespoons unsalted butter, melted

1/3 cup packed light brown sugar

1/3 cup unsulfured molasses

2 to 3 tablespoons water

For the Royal Icing:

1 3/4 cups (1/2 pound) confectioners’ sugar

1 tablespoon meringue powder

4 to 6 tablespoons water