Preheat oven to 350°F. Grease and flour two 8" cake pans. You could also use three 6" pans or two 9" pans.
Whisk flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt together in a medium bowl.
Using a stand mixer fitted with the paddle attachment, cream the brown sugar and butter together on medium high until fluffy and pale - about 2-3 minutes
Add eggs one at a time on medium speed, fully incorporating after each addition.
Add in vanilla extract.
Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients.
Bake about 30 minutes or until a toothpick inserted in the middle comes out clean.
Let cakes cool about 10 minutes in the pan. Then place them on a wire rack to cool completely.