Step 1

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square pan. Set aside.

Step 2

In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.

Step 3

In a large bowl, beat the softened butter, sugar, and brown sugar together with an electric mixer until light and fluffy. Add the egg and molasses, beat until smooth.

Step 4

With the mixer on low, alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined – don’t overmix.

Step 5

Spread the batter in the prepared 9-inch square pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

Let the gingerbread cake cool, slice into squares and serve.

Step 7

In a medium mixing bowl, use an electric mixer to beat the softened cream cheese and butter together until smooth and creamy.

Step 8

Gradually add the powdered sugar, about ½ cup at a time, and continue beating until smooth and fluffy. Scrape down the sides of the bowl as needed.

Step 9

Beat in the vanilla extract and a pinch of salt until combined. Taste and adjust sweetness if needed by adding more powdered sugar.

Step 10

Once your gingerbread cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake using a spatula.

Step 11

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If the cream cheese frosting has been left off, can be stored at room temperature in an air tight container.