Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray.
In a medium bowl, sift the flour. Add the baking powder, baking soda, salt, cinnamon, ginger, pumpkin pie spice, and nutmeg. Set aside.
3 ½ cups All-purpose flour, 2 teaspoon Baking powder, 1 teaspoon Baking soda, 1 teaspoon Salt, 2 teaspoon Ground cinnamon, 1 ½ teaspoon Ground ginger, 1 teaspoon Pumpkin pie spice, ¼ teaspoon Ground nutmeg
In a large bowl, mix the melted butter (make sure it is cooled), brown sugar, sugar, vanilla, eggs, and sour cream. Use a whisk to make sure it is mixed until smooth.
1 cup Unsalted butter, 1 ¼ cup Brown sugar, ¼ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 4 Large eggs, ½ cup Sour cream
Add in half of the dry ingredients and half of the buttermilk and mix until almost combined. Add the other half of the dry ingredients and the rest of the buttermilk. It should be smooth.
1 cup Buttermilk
Pour the cake batter evenly into the three cake pans. Bake for 20-24 minutes until a toothpick comes out clean.
Let the cakes sit in the hot pan for 10 minutes. Transfer the cake to a cooling rack. Cool completely.