Preheat your oven to 350°F (175°C) and prepare your baking pan. Grease and flour a 9x13 inch baking pan or two 9-inch round cake pans.

In a large mixing bowl, sift together all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, and salt. Set aside.

Combine softened unsalted butter and packed brown sugar in another bowl. Beat until light and fluffy.

Add large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Pour in unsulfured molasses and mix until fully incorporated. The mixture should be smooth and glossy.

Gradually add the dry mixture to the wet ingredients, alternating with hot water, mixing gently until just combined.

Pour the batter into the prepared pan(s) and smooth the top with a spatula.

Place the pan(s) in the oven and bake for 30-35 minutes, or until a toothpick inserted comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat together softened unsalted butter and softened cream cheese until smooth and creamy.

Gradually mix in powdered sugar and unsulfured molasses, stirring until smooth.

Incorporate ground cinnamon and vanilla extract, mixing well. Adjust consistency with milk as needed.

Once the cake is cool, spread the frosting evenly over the top, layering if using round pans.