2 1/2 cups all-purpose flour

1 1/2 tsp baking soda

1/2 tsp salt

1 tbsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 cup molasses

1 cup hot water

For the Frosting:

1/2 cup unsalted butter, softened

4 oz cream cheese, softened

1/4 cup molasses

1 tsp ground cinnamon

4 cups powdered sugar

1–2 tbsp milk (if needed)

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Preheat the oven: Set oven to 350°F (175°C) and grease or line a 9×13-inch baking pan.
Mix dry ingredients: In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
Cream butter and sugars: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and molasses: Beat in eggs one at a time, then mix in molasses until smooth.
Combine wet and dry ingredients: Add the dry mixture alternately with hot water, starting and ending with the flour mixture. Stir until just combined.
Bake the cake: Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Make the frosting: Beat butter and cream cheese until smooth. Add molasses and cinnamon, then gradually beat in powdered sugar until fluffy. Add milk as needed for spreadable consistency.
Frost and serve: Spread frosting over cooled cake, slice, and enjoy.

Add 1 tsp orange zest to the batter for a citrus twist.

Sprinkle crushed ginger snaps or candied ginger over the frosted cake for decoration.

Skip frosting and dust with powdered sugar for a lighter option.

Use dark brown sugar for a deeper molasses flavor.

Serve warm with whipped cream or vanilla ice cream for an indulgent treat.