Prepare the Loaf Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy, about 2-3 minutes.
4. Add Eggs and Molasses: Add the eggs one at a time, beating well after each addition. Stir in the molasses until fully combined.
5. Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture in 3 parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined – be careful not to overmix.
6. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Buttercream Frosting:

8. Cream the Butter: In a medium bowl, beat the softened butter with an electric mixer until creamy, about 2 minutes.
9. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, 1/2 cup at a time, mixing well after each addition. Stir in the vanilla extract.
10. Add Cream and Salt: Add heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency. Add a pinch of salt if desired for balance.
11. Frost the Cake: Once the gingerbread loaf cake is completely cool, spread the buttercream evenly over the top using a spatula or pipe it on for a more decorative finish.