Preheat your oven to 350°F. Grease and flour your 9-inch round cake pans to ensure easy removal of the cake layers.

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, and ginger. Whisk together to evenly distribute the ingredients.

Using an electric mixer, cream the softened butter with the granulated sugar until light and fluffy. This should take about 3-5 minutes.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and molasses. Mix until just combined.

Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake layers cool completely on a wire rack.

In a saucepan, combine the sliced apples, molasses, brown sugar, cinnamon, and nutmeg. Cook over medium heat until the apples are tender and the mixture thickens. Allow the filling to cool before assembling the cake.

Place one cake layer on a serving plate and spread a generous amount of apple filling over it. Repeat the process until all layers are stacked, finishing with a layer of apple filling on top.

Allow the cake to rest for several hours or overnight to let the flavors meld. Slice and serve at room temperature, enjoying the rich flavors and moist texture.

Cover the cake tightly with plastic wrap or store in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week.