Warm Spiced Gingerbread Cake with Cream Cheese Frosting

Method

1. Preheat the oven to 350°F and place a rack in the lower third. Grease a 9-inch springform pan, 9-inch square pan, or 11x7-inch rectangle pan.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
3. In a separate bowl or liquid measuring cup, whisk the molasses with the hot water until combined.
4. In a large bowl, beat the softened butter with an electric mixer on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high for 2 minutes until light and fluffy. Scrape down the bowl as needed.
5. Add the egg and vanilla extract, beating on medium-high speed until well combined. Scrape down the bowl again.
6. With the mixer on low speed, add the dry ingredients in three additions, alternating with the molasses mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated; do not overmix. Finish by folding the batter gently with a spatula to ensure no large lumps remain. The batter will be slightly thick.
7. Pour the batter into the prepared pan and spread evenly. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool completely in the pan on a wire rack before frosting.
8. For the frosting: In a large bowl, beat the cream cheese and butter together on medium-high speed until creamy and smooth, about 2 minutes. Add the confectioners' sugar, vanilla, and the pinches of cinnamon, ginger, and cloves. Beat on low speed for 20 seconds, then increase to high and beat until fully combined and creamy. Taste and add a pinch of salt if desired.
9. Spread the frosting evenly over the cooled cake. If desired, garnish with sprinkles or sugared cranberries. Slice and serve.
10. Store leftover cake tightly covered in the refrigerator for up to 5 days.