1. Preheat your oven to 350°F and prepare your baking pan by greasing and flouring a 9×13-inch baking pan or two 8-inch round pans.

2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Set this aside.

3. In another bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Then, beat in the eggs one at a time, followed by the molasses until fully combined.

4. Now, it’s time to combine the wet and dry ingredients. Add the dry ingredients to the wet mixture, alternating with the hot water and buttermilk, mixing until the batter is smooth.

5. Pour the batter into your prepared pan(s) and bake for 35-40 minutes (for the 9×13 pan) or 30-35 minutes (for the round pans), or until a toothpick inserted in the center comes out clean. Let the gingerbread cake cool completely before frosting.

6. The secret to this cinnamon molasses frosting is in the perfect balance of flavors. Start by beating the softened butter until it’s creamy and smooth. Then, gradually add the powdered sugar, molasses, cinnamon, milk, and vanilla extract. Beat the mixture until it’s light and fluffy, adding more milk as needed to achieve the desired consistency.

7. Once your gingerbread cake has cooled completely, it’s time to frost it. Spread the cinnamon molasses frosting evenly over the top and sides of the cake.