2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup (170g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (110g) packed brown sugar
3/4 cup (180ml) molasses
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup (240ml) buttermilk, at room temperature
For the Frosting:
8 ounces (226g) cream cheese, softened to room temperature
1/2 cup (113g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) powdered sugar
2 tablespoons molasses
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Instructions
Preheat and Prep: Preheat oven to 350°F (177°C). Grease a 9×13-inch pan or two 8-inch round pans and line with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
Cream Butter and Sugars: Beat butter with both sugars until light and fluffy, about 3 minutes. Mix in molasses until combined.
Add Eggs and Vanilla: Add eggs one at a time, beating after each. Mix in vanilla.
Alternate Dry and Wet: Add half the flour mixture, then half the buttermilk. Mix on low just until combined. Repeat with remaining flour and buttermilk.
Bake: Pour into prepared pan. Bake 28-32 minutes for rounds or 30-35 minutes for sheet cake, until toothpick comes out clean.
Cool: Let cool in pan 10 minutes, then turn out onto rack. Cool completely before frosting.
Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, mixing on low. Add molasses, cinnamon, and vanilla. Beat on medium until fluffy, about 2 minutes.
Frost: Spread frosting over completely cooled cake.