Preheat your oven to 180° C (350° F), get out two 9 inch round baking pans and grease with butter or cooking spray, line bottoms with parchment paper.
In a mixing bowl, add the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg. Whisk together and set aside.
In another bowl, add the ketchup, water, and food coloring. Mix together, and set this aside.
To another mixing bowl, add ¾ cup butter (1½ sticks) and all the brown sugar, beat with an electric mixer until creamy and fluffy.
Beat in eggs one at a time.
Alternately add the flour mixture and ketchup mixture, mixing well after each addition until both are mixed into the batter.
Pour batter evenly into both prepared baking pans.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pans for 10 minutes on a wire rack, then remove from pans and allow to cool on the wire rack until completely cooled.
Prepare the frosting by adding the remaining ¾ cup butter (1½ sticks), cream cheese, and vanilla to a mixing bowl. Beat with an electric mixer.
Add powdered sugar a little at a time, beating to mix in, until all the powdered sugar is mixed in. Beat on high speed to make the frosting light and fluffy.
When the cake has completely cooled, place the first one upside down on a plate, frost the top of that, then place the second cake right side up on top of the first. Frost the sides and top to complete the cake.
Slice, serve, and enjoy.