Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.

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

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

Add the molasses and the egg, mixing until fully incorporated.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.

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

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely in the pan before frosting.

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

Add the molasses, cinnamon, and vanilla extract, mixing until well combined.

Gradually mix in the powdered sugar, 1 cup at a time, until the frosting is thick and fluffy.

Once the cake has cooled completely, spread the cinnamon molasses frosting evenly over the top. For an extra festive touch, sprinkle a little cinnamon or powdered sugar over the frosting.

Slice the cake into squares or rectangles and serve!