Preheat the oven to 350°F (175°C) and grease and flour two 6-inch round cake pans.

In a bowl, combine the all-purpose flour, baking powder, salt, and spices to create the dry ingredient mixture.

In another bowl, cream the softened butter and sugar until fluffy, then add the eggs and vanilla extract, mixing until well combined.

Gradually incorporate the dry ingredients and orange zest into the butter mixture until just combined.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool completely in the pans before transferring them to a wire rack.

In a saucepan over medium heat, combine sugar, eggs, and spices. Cook until thickened, then remove from heat and allow to cool completely.

In a separate bowl, whip the heavy cream until soft peaks form, and then gently fold it into the cooled gingerbread pudding to create a light and airy mousse.

Layer the yellow cake with the gingerbread mousse filling in between the layers.

Frost the top and sides of the assembled cake with the remaining gingerbread mousse.

Chill the cake for at least an hour before serving.