Set your oven to 350°F (175°C) and prepare an 8×8” pan by lining it with parchment. I like to let the parchment hang a little over the edges, it makes lifting the finished cake out so much easier.

In a medium bowl, combine the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and baking powder. Give them a good whisk to evenly distribute the spices. If you have a sifter handy, sift the flour and leaveners together, it helps create a lighter, fluffier batter and makes folding easier later on.

Combine the softened salted butter with brown sugar in another bowl, beating until pale, smooth, and fluffy. Scrape down the sides of the bowl a couple of times to make sure everything is fully incorporated.

Add the egg, then the milk, and finally the molasses to the butter-sugar mixture, stirring gently after each addition. The batter might look a bit lumpy or uneven, that’s perfect, don’t worry! The molasses gives the cake its beautiful deep color and signature flavor, so keep the mixing gentle.

Using a spatula, gradually blend the dry ingredients into the wet until just combined. Stop as soon as the flour disappears; a few small lumps are okay.

Pour the batter into the prepared pan and smooth the top carefully. Tap the pan lightly on your countertop a few times to settle the batter and release any trapped air bubbles.

Bake the cake for 20-24 minutes. Fold the dry mixture into the wet ingredients bit by bit, handling gently with a spatula. Keep an eye on it toward the end so it doesn’t dry out, soft, tender slices are what we’re after.

Keep the cake in the pan to cool thoroughly before adding the frosting layer. Once cooled, spread the cream cheese frosting generously over the top, creating a creamy, inviting layer ready for slicing and serving.