1. Preheat your oven to either 325°F or 350°F, depending on your preferred baking temperature.
2. Prepare a 9×9-inch or 9×13-inch baking pan by greasing and flouring it or lining it with parchment paper for easy removal of the cake after baking.
3. In a large mixing bowl, whisk together the dry ingredients: 2 cups of all-purpose flour, 1-2 teaspoons of baking soda, 1-2 teaspoons of ground ginger, 1-1.5 teaspoons of ground cinnamon, 0.25-0.5 teaspoon of ground cloves, and 0.25-0.5 teaspoon of salt.
4. In another bowl, whisk together the wet ingredients: 0.75-1 cup of unsulphured or dark molasses with 1 cup of hot or boiling water until the mixture is smooth and well combined.
5. Add 0.5-1 cup of sugar, 0.5-1 cup of softened or melted butter, 1-2 large eggs, and 1 teaspoon of vanilla extract to the molasses mixture. Mix thoroughly until smooth.
6. Slowly incorporate the wet mixture into the bowl of dry ingredients, stirring gently until combined to form a smooth batter. Avoid overmixing to prevent a dense cake texture.
7. Pour the batter evenly into the prepared baking pan.
8. Bake the batter in the preheated oven for 30-35 minutes, or until the center of the cake is springy to the touch. Alternatively, use a toothpick to check if the cake is done—if it comes out clean, the cake is ready.
9. Once baked, remove the cake from the oven and let it cool completely on a wire rack before slicing or adding any optional toppings.
10. Serve your gingerbread cake plain, or enhance it with toppings such as powdered sugar, whipped cream, or cream cheese frosting for added flavor.