Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, then line with parchment paper, leaving overhang on the sides for easy removal. Alternatively, prepare cookie sheets with parchment paper if making cookies.

Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Whisk thoroughly to ensure the spices are evenly distributed throughout the flour. Set aside.

Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar together on medium speed for 2-3 minutes until light and fluffy. This incorporates air and creates a tender texture. Scrape down the sides of the bowl as needed.

Step 4: Add Molasses and Eggs
Pour in the molasses and beat until fully combined. The mixture may look slightly separated—this is normal. Add the eggs one at a time, beating well after each addition until the mixture is smooth and creamy. Add vanilla extract if using.

Step 5: Alternate Dry and Wet
With the mixer on low speed, add one-third of the flour mixture to the butter mixture. Mix just until combined. Add half the buttermilk and mix gently. Continue alternating, ending with the flour mixture. Mix only until no flour streaks remain—overmixing creates tough gingerbread.

Step 6: Transfer to Pan (For Cake)
Pour the batter into your prepared baking pan and spread evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.

Step 6 Alternative: Shape Cookies
For cookies, divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 2 hours or overnight. Roll out on a lightly floured surface to ¼-inch thickness. Cut with cookie cutters and place on prepared baking sheets, spacing 2 inches apart.

Step 7: Bake
For cake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. For cookies: Bake for 8-10 minutes for soft cookies, or 10-12 minutes for crispier edges. The cookies will look slightly underdone but will firm up as they cool.

Step 8: Cool and Serve
Allow the cake to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it onto a cooling rack. Cool completely before cutting into squares. For cookies, let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. Once completely cool, decorate as desired with royal icing, frosting, or a simple dusting of powdered sugar.