Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans with unsalted butter or non-stick spray, and sprinkle with flour to prevent sticking.

In a large mixing bowl, whisk together the flour, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt.

In another bowl, beat together the softened unsalted butter, granulated sugar, and packed brown sugar until light and fluffy, about 2–3 minutes.

Add the unsulfured molasses and mix until smooth.

Add the large egg, mixing until fully combined.

Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry mixture. Mix just until combined.

Divide the batter evenly among the prepared pans. Bake for about 25–30 minutes or until a toothpick comes out clean.

Cool the cakes in the pans for about 10 minutes, then transfer to wire racks to cool completely.

In a mixing bowl, beat the softened cream cheese and butter until smooth.

Add the molasses, ground cinnamon, and vanilla extract, mixing until well blended.

Gradually add the powdered sugar, mixing until thick and spreadable.

Once the cake layers are completely cooled, place one layer on your serving plate and spread frosting on top. Repeat with the second layer.

Top with the final layer and frost the top and sides. Decorate with piped frosting swirls and a sprinkle of cinnamon or brown sugar if desired.