Preheat the oven by adjusting your oven rack to the lower third position and setting the temperature to 350°F (177°C). Grease a 12-cup Bundt pan generously with non-stick spray or butter, ensuring all areas are coated well. Lightly dust the pan with flour after greasing to prevent sticking.

In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until they are well combined. Set this mixture aside for later. In another bowl or a large liquid measuring cup, whisk the molasses with the hot water until they are blended.

Using a handheld mixer or stand mixer with a paddle attachment, beat the softened butter on high speed in a large bowl until it is smooth and creamy. This should take about 1 minute. Add the brown sugar and continue to beat on high speed until the mixture is light and fluffy, which will take around 2 minutes. Scrape down the sides and bottom of the bowl as needed.

On medium-high speed, add the eggs one at a time, beating well after each addition. Add the vanilla and buttermilk and mix until everything is combined. With the mixer set to low speed, add the dry ingredients in three parts, alternating with the molasses mixture. Start and end with the dry ingredients, mixing each time just until the ingredients are combined. Avoid over-mixing. A few small lumps are okay.

Pour the batter evenly into the prepared Bundt pan. Bake for 45-55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean, with just a few moist crumbs. If the top begins to brown too quickly, loosely cover the cake with aluminum foil. Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert the pan onto a wire rack and let the cake cool completely.

To make the glaze, use a handheld mixer or a whisk to beat the softened cream cheese in a medium-sized bowl until it is smooth and creamy. This should take about 1-2 minutes. Add the sifted confectioners’ sugar and vanilla extract, mixing until well combined. The mixture might look thick at this stage. Slowly add the milk, one tablespoon at a time, until you achieve your desired consistency. Use less milk for a thicker drizzle, or more for a thinner glaze. Mix until smooth.

Once the Bundt cake is completely cool, use a spoon or small pitcher to drizzle the cream cheese glaze over the top, letting it drip naturally down the sides. If you prefer the glaze to set a bit, allow it to sit for about 10-15 minutes before serving.

Store any leftover glazed cake in the refrigerator, covered, for up to 5 days. For the best flavor, allow individual slices to come to room temperature before serving.