Preheat the oven to 350° F. Spray 2 8-inch round cake pans with non-stick spray and line the bottoms with parchment paper rounds.
In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and cloves.
2 ¼ cups (281 g) all-purpose flour, spooned and leveled, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 tablespoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground allspice, 1 teaspoon ground nutmeg, ¼ teaspoon ground cloves
In a large bowl cream the softened butter, granulated white sugar and brown sugar together on high speed until light and fluffy, about 2 minutes.
10 tablespoon (140 g) unsalted butter, softened, 1 cup (200 g) granulated sugar, ½ cup (110 g) light brown sugar, packed
Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth.
3 eggs, at room temperature, 2 teaspoon vanilla
Add in the buttermilk and sour cream. Mix on medium low speed until combined.(The batter will look curdled at this point but don't worry. It will pull together once the dry ingredients are added.) 1 cup (240 ml) buttermilk, at room temperature, ⅓ cup (82 g) sour cream, at room temperature
Add in the dry ingredients a little bit at a time, mixing on low speed just until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary.
Divide the batter evenly among the cake pans. Bake the cakes for 23-26 minutes, or until a toothpick comes out clean from the center.
Remove the cakes from the oven and let them cool in the pans for 5 minutes and then on a cooling rack until they are completely cooled.