Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking powder, baking soda, and salt.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the molasses and eggs, one at a time. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture.

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Once the cakes are cool, frost with your favorite cream cheese frosting and decorate as desired.

Slice and serve the gingerbread layer cake. Enjoy!