Preheat your oven to 325 degrees F. Spray a 9”x13” baking pan with nonstick spray. Set aside.
In a medium size mixing bowl, whisk together the flour, ginger, cinnamon, baking powder, and salt. Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugars on medium-high until light in color and fluffy in texture, about 3 minutes.
With the mixer on medium speed, add the eggs one at a time, making sure to scrape down the sides and bottom of the bowl between each addition.
Add the molasses and continue to beat on medium-high speed for about 2 minutes, until smooth.
With the mixer on low speed, add 1/3 of the dry ingredients, followed by half of the buttermilk, 1/3 of the dry ingredients, the second half of the buttermilk and then the final 1/3 of the dry ingredients. Mix just until combined.
Scrape down the sides and bottom of the bowl and mix again for about 20 to 30 seconds.
Bake for 35 to 40 or until a toothpick inserted into the middle of the cakes comes out with just a few moist crumbs on it.