Preheat the oven to 350 degrees F. Spray a 9x9 inch pan with non-stick spray and line it with parchment paper.

In a medium bowl, combine the flour, ginger, cinnamon, nutmeg, allspice, cloves, baking powder, baking soda, and salt. Then set aside the flour mixture.

Add the granulated white sugar, brown sugar and butter to a large bowl. Cream together for 2 minutes with an electric mixer.

Then add in the eggs, molasses and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.

Add the dry ingredients and buttermilk a little bit at a time to the molasses mixture, mixing on low speed just until all is combined and the batter is smooth.

Pour the gingerbread cake batter into the prepared pan. Bake the cake for 34-39 minutes or until a cake tester comes out clean from the center.

Let the warm cake cool in the pan on a wire rack for about 20 minutes. Then carefully lift up on the parchment paper to release the cake from the pan and continue to cool on the wire rack until the cake is completely cool.

While the cake bakes, make the easy gingerbread caramel sauce. Add the butter, molasses and brown sugar to a medium saucepan. Bring it to a simmer over medium heat, then let it simmer for 5 minutes, stirring occasionally.

Reduce to medium-low heat and whisk in the cream. Let the mixture simmer for 3-4 minutes.

Remove from the heat, then mix in the vanilla, spices and salt. Pour the hot caramel into a bowl and let it cool on the counter to room temperature.

Add the butter to a large mixing bowl and mix on high speed with an electric mixer until pale and fluffy, about 5 minutes.

Then add in the cream cheese and mix on high speed until fluffy, about 1 minute.

Sift in the powdered sugar and mix on low speed until combined. Then mix on high speed until fluffy again.

When the cake is completely cooled, transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.

Transfer the cooled gingerbread caramel sauce to a piping bag and cut a bit of the tip off. Pipe the caramel into the holes of the cake.

Frost the top of the cake with a thick layer of cream cheese frosting. Drizzle extra caramel on top of the frosting and gently swirl it into the frosting with the back of a spoon. Then cut into 16 squares and serve! Drizzle extra caramel over each piece when serving for extra yumminess!