Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan with parchment paper.

In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, allspice, cloves, baking powder, baking soda, and salt.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.

Add eggs one at a time followed by molasses and vanilla. Mix until smooth.

Gradually mix the dry ingredients into the wet mixture alternately with buttermilk.

Pour the batter into the prepared pan and bake for 34-39 minutes. Use a toothpick to check doneness.

Let the cake cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.

Prepare the caramel by combining butter, molasses, and brown sugar in a saucepan. Cook for 5 minutes, then whisk in heavy cream.

For the frosting, beat cream cheese until smooth, then add butter and powdered sugar to mix until silky.

Poke holes in the cooled cake and pour the caramel into the holes. Frost the top with cream cheese frosting.

Drizzle additional caramel over the frosted cake before slicing and serving.