1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
2. Using a stand mixer or a hand mixer, cream together butter, granulated sugar, and brown sugar. Add the eggs, one at a time, beating after each addition to combine. Add vanilla extract, molasses and warm whole milk and mix again.
3. Add the dry ingredients and mix until just combined.
4. Preheat your oven to 350°F.
5. Spray 3 six inch or 2 eight inch cake pans with nonstick cooking spray and line the bottoms with parchment paper circles.
6. Evenly divide up the batter and bake for 25-35 minutes until a toothpick inserted into the center comes out clean.
7. Transfer the cooked cake layers to a wire rack to cool completely. Then make the frosting!
8. Using a stand mixer or a hand mixer, cream together butter and cream cheese. Slowly add powdered sugar and beat until light and fluffy. Add cinnamon and vanilla and mix until well combined.
9. Place one layer of the cake down on your cake stand and add a layer of frosting.
10. Repeat with the remaining layers then frost the outside of the cake.
11. Slice and serve!

Recipe Notes: If making the cake in advance, you can wrap the layers individually tightly in plastic wrap and refrigerator, or wrap in plastic wrap and then put in a freezer bag and freeze.