Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

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

In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (3-5 minutes).

Beat in the eggs one at a time, mixing well after each addition.

Gradually beat in the molasses until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Gradually stir in the hot water until the batter is smooth.

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

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

In a large bowl, cream the softened butter until smooth and fluffy (2-3 minutes).

Gradually add the sifted powdered sugar, beating on low speed until combined.

Beat in the molasses, vanilla extract, and salt until well combined.

Gradually add the milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.

Once the cake is completely cool, spread the molasses frosting evenly over the top.

If desired, decorate the cake with sprinkles, candied ginger, or a dusting of powdered sugar.

Slice and serve.