Preheat oven to 350 degrees. Spray 3 6-inch cake pans with non-stick spray and line the bottoms with parchment paper rounds. Set aside.
In a small bowl whisk together flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground nutmeg, ground allspice and ground cloves. Set aside.
Add the butter, brown sugar and granulated white sugar to the bowl of a stand mixer fitted with a paddle attachment (or large bowl if you're using a hand mixer). Cream together for 1-2 minutes.
Then add in eggs, vanilla and molasses. Mix until smooth, about 1 minute.
Add the dry ingredients and the buttermilk in a little at a time until all is combined.
Evenly divide the batter between 3 6" cake pans. (It helps to use a kitchen scale for this.)
Bake the cakes at for 28-30 minutes, or until a cake tester/toothpick comes out clean from the centers.
Let the cakes cool in the pans for a two minutes, then transfer them to a cooling rack to finish cooling completely.