Gingerbread Cake with Cinnamon Cream

Ingredients for the cake:

• 2 cups (480 ml, 4 sticks) unsalted butter at room temperature, plus some more to grease the pan
• 1 cup (240 ml) firmly packed dark-brown sugar
• 1 cup (240 ml) granulated sugar
• 2 teaspoons pure vanilla extract
• 8 large eggs
• 1½ teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1½ teaspoons freshly ground nutmeg
• ½ teaspoon ground cloves
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons salt
• 3 cups (720 ml) all-purpose flour
• powdered sugar, for dusting

Ingredients for the cinnamon cream: