Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper.

In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Set aside.

In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy—about 3-5 minutes.

Beat in the eggs one at a time, ensuring they are fully incorporated before adding the next one.

Pour in the buttermilk, vegetable oil, and vanilla extract. Mix until everything is smoothly blended.

Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid over-mixing.

Pour the batter into the prepared baking pan and spread it evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, prepare the frosting. Beat together the softened cream cheese and butter until smooth.

Gradually add the powdered sugar, vanilla, and a pinch of salt. Beat until fluffy.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Frost with the cream cheese mixture. For a warm touch, briefly microwave the frosting if desired.