1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper.

2. In a large bowl, beat 1/2 cup softened butter and 3/4 cup brown sugar until light and fluffy.

3. Add 1/2 cup molasses, 2 eggs, 1/2 cup milk, and 1 teaspoon vanilla extract; mix until smooth.

4. In a separate bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ginger, 1 teaspoon cinnamon, and 1/4 teaspoon cloves.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. Fold in 1 cup active sourdough starter gently with a spatula until incorporated.

7. Pour the batter into the prepared pan and smooth the top with a spatula.

8. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool completely in the pan on a wire rack before frosting.

10. Beat 8 ounces softened cream cheese and 1/2 cup softened butter until smooth and lump-free.

11. Gradually add 2 to 3 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt; beat until glossy and spreadable.

12. Spread the cream cheese frosting evenly over the cooled cake.

13. Decorate the top with crushed gingersnaps, candied pecans, sugared cranberries, candied orange peel, cinnamon sugar, and mini gingerbread cookies as desired.