• Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the bottom of three 9-inch round baking pans with parchment, then butter/flour the sides or spray with baking spray. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand-held mixer), beat the butter until creamy, about 2 minutes. Add sugars and beat for 3–4 minutes or until light and fluffy, then add molasses and mix until combined.
• With mixing speed on low, add egg yolks one at a time until incorporated, then add the vanilla.
• In a medium mixing bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. With the mixing speed on low, alternate adding the dry ingredients and the buttermilk. Mix until just a few streaks of flour and buttermilk remain.
• In a small mixing bowl, beat the egg whites until stiff. Using a rubber spatula, fold the egg whites into the cake batter. Once incorporated, pour batter into the three prepared baking pans, dividing evenly. Smooth out the batter with a spatula.
• Place in the oven to bake for 22–26 minutes or until a cake tester inserted into the center comes out clean and the top springs back when touched.
• Remove from the oven and allow to cool for 15 minutes before inverting onto a wire rack to cool completely.

For the Frosting

• o prepare the cream cheese frosting, using the paddle attachment, cream the butter, vanilla, and salt for 2 minutes or until light and fluffy. With mixing speed on low, gradually add the powdered sugar and beat until it forms a thick paste. Add the cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in the refrigerator to chill until the cakes have completely cooled. Allow to stand at room temperature for 5 minutes before piping between the cake layers. The outside of the cake will require very little frosting as this is a "naked" style cake.
• Decorate with white and/or clear sprinkles and rosemary, if desired.