A moist and spiced gingerbread cake topped with tangy cinnamon cream cheese frosting and finished with a rich caramel drizzle for a festive treat.

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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, salt, baking soda, and baking powder.
In a separate large bowl, cream together butter and brown sugar until light and fluffy.
Add molasses, eggs, and vanilla to the butter mixture and mix until combined.
Gradually add dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined.
Pour batter into the prepared pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
To make the frosting, beat cream cheese and butter until smooth. Add cinnamon and powdered sugar and mix until fluffy.
Frost the cooled cake with the cinnamon cream cheese frosting.
Drizzle caramel sauce over the frosted cake just before serving.