1. Preheat your oven to 350 degrees F. Lightly spray a rimmed 13×18 baking sheet with cooking spray, line it with a piece of parchment paper, and then lightly spray again. Set to the side. 

DRY INGREDIENTS

1. In a medium bowl, gently whisk together the all-purpose flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, salt, and light brown sugar. Set aside. 
   235 grams all-purpose flour, 3 grams ground ginger, 3 grams ground cinnamon, .5 grams ground cloves, .5 grams ground nutmeg, 6 grams baking soda, 2 grams baking powder, 3 grams salt, 220 grams light brown sugar

WET INGREDIENTS

1. In a small saucepan, bring the water, butter, and molasses to a boil. Once boiling, remove from the heat and add the molasses mixture to the dry ingredients.  
   200 grams water, 113 grams unsalted butter, 200 grams molasses
2. In a separate bowl, whisk together sour cream, eggs, vanilla extract, and sourdough discard until smooth. Add to the cake mixture and mix until the flour is just incorporated. Careful not to overmix, otherwise that can lead to a dense cake. 
   140 grams sour cream, 2 eggs, 120 grams sourdough discard, 4 grams vanilla extract

BAKE

1. Pour the cake batter into the prepared baking pan. Place into the preheated oven and bake for 20-25 minutes, or until a toothpick comes out clean from the center of the cake.
2. Place on a wire rack to cool completely. 

CREAM CHEESE FROSTING

1. In a bowl of a stand mixer with the paddle attachment, beat the cream cheese and butter on high speed until light and fluffy, about 2-3 minutes. 
   8 oz cream cheese, 226 grams unsalted butter, room temperature
2. Then, mixing at medium speed, add a cup of powdered sugar at a time. Stop to scrape the sides of the bowl when necessary. 
   390 grams powdered sugar
3. Finally, add the vanilla extract and mix until incorporated. 
   4 grams vanilla extract
4. Dollop the cream cheese frosting on top of the cooled cake. Spread and smooth in a single layer with an offset baking spatula. Slice and enjoy!