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

In a medium bowl, whisk together all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.

Cream the unsalted butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.

Add the large eggs to the creamed butter mixture one at a time, mixing well after each addition, then add the molasses.

Gradually mix the dry ingredients into the wet mixture, alternating with the hot water.

Pour the batter into the prepared pan and bake for about 30-35 minutes.

Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the frosting, beat the softened butter and cream cheese until smooth, then add molasses and ground cinnamon.

Incorporate powdered sugar into the frosting, adjusting consistency with milk.

Once cooled, frost the cake and serve.