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

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

In another bowl, cream the softened butter with granulated sugar and dark brown sugar until light and fluffy. Beat in eggs one at a time, followed by molasses.

Slowly add the dry ingredients and hot water along with buttermilk to the butter-sugar mixture. Mix until just combined.

Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, until a skewer comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a bowl, cream together the softened butter and powdered sugar. Add molasses and ground cinnamon, mixing until smooth.

Gradually add milk to the frosting until you reach the desired consistency.

Once cooled, frost the top and sides of the cake with the creamy frosting.

Slice and serve, optionally adding whipped cream or vanilla ice cream.