Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.

In a large mixing bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, nutmeg, and salt until well combined.

In a separate bowl, beat softened unsalted butter with dark brown and granulated sugars until light and fluffy, about 3-5 minutes.

Add eggs one at a time, mixing well after each addition to create a smooth batter.

Gradually mix in the unsulfured molasses until thoroughly combined.

Alternate adding the dry mixture and buttermilk to the wet ingredients, starting and ending with dry, and stir in hot water until smooth.

Pour the batter into the prepared pan and bake for 30-35 minutes, checking for doneness with a skewer.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Beat softened butter until smooth and fluffy for the molasses frosting.

Gradually mix in powdered sugar, then add molasses and vanilla extract, mixing until creamy.

If frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.

Spread the frosting evenly over the cooled Gingerbread Cake.