Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Set aside.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the molasses until well combined.

Gradually add the dry ingredients to the wet mixture, alternating with hot water, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared baking pan and spread evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack.

For the Frosting:

In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy.

Add the molasses and ground cinnamon, mixing until well combined.

Gradually add the powdered sugar, beating until the frosting is smooth and fluffy. If the frosting is too thick, add milk 1 tablespoon at a time until the desired consistency is reached.

Once the cake is completely cool, spread the frosting evenly over the top.

Slice and serve.

Prep Time: 20 minutes