For the cake:
- 2 cups (254 grams) all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 3/4 cups (350 grams) light brown sugar
- 1/4 cup unsulphured molasses
- 2 sticks (227 grams) unsalted butter
- 1 cup water
- 1/2 cup (118 ml) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
For the icing
- 12 ounces (340 grams) cream cheese, at room temperature
- 1 1/2 sticks (170 grams) unsalted butter, at room temperature
- 1 1/2 teaspoons vanilla paste (or extract)
- 2 1/2 cups (313 grams) powdered sugar, sifted
Make the cake:
Preheat the oven to 400°F. Line a 10-by-15-inch jellyroll pan with parchment paper and spray with nonstick cooking spray.
In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, nutmeg, salt, and brown sugar.
In a medium saucepan combine the butter, water, and molasses. Turn onto medium-high heat until the butter melts. Bring to a boil. Once the mixture is boiling, remove from heat and add in the flour mixture. Let cool slightly. Add in the buttermilk, eggs, and vanilla.
Pour the batter into the prepared pan. Bake for 20 minutes or until cooked through and the cake springs back when touched. Let cool.
Cake can be made 2 days ahead of time. Cover and store at room temperature.
Make the icing:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth. On low speed gradually add in the sugar and beat until creamy.
Spread all over cooled cake. Cut into squares and serve.