Step-by-Step Instructions

• Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 9-inch round cake pans.
• In a large mixing bowl, sift together the dry ingredients: flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.
• In another bowl, cream together the softened butter and brown sugar until light and fluffy.
• Add the eggs one at a time to the creamed mixture, mixing well after each addition.
• Mix in the unsulfured molasses until fully incorporated.
• Gradually add the dry mixture to the wet ingredients, alternating with hot water.
• Pour the batter into the prepared baking pans and smooth the surface with a spatula.
• Bake for 30 to 35 minutes, checking for doneness with a toothpick.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• To make the frosting, beat together the softened butter and cream cheese until smooth.
• Gradually add powdered sugar and molasses, mixing until smooth and fluffy.
• Stir in ground cinnamon and vanilla extract, adjusting thickness with milk as needed.
• Spread the frosting evenly over the cooled cake and enjoy!