Preheat oven to 350°F. Spray a 9X13 inch pan with non-stick baking spray. Line the bottom and up 2 sides of the pan with parchment paper. Spray again. Set aside.
In a mixing bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, pumpkin pie spice, and nutmeg. Add in the brown sugar and sugar. Use a mixer and combine on low for 20 seconds.
Add in melted butter and oil. Mix on medium for 2 minutes until mixture is combined and melded together. It will look like a big and thick ball of batter. Add in eggs one at time, mix on low. Scrape the bowl.
Combine the buttermilk and vanilla together. Pour in buttermilk in 2 intervals. Scrape the bowl between intervals. Scrape the bowl again and mix on low for 20 seconds. Make sure it is all smooth and combined.
Pour the batter into the pan. Bake for 25-30 minutes. The cake is done baking when a toothpick inserted comes out clean. Let the cake sit in the cake for 10 minutes. Then, transfer to a cooling rack. Allow cake to cool completely.
Transfer cake to the freezer if you made the cake ahead of time. Wrap the cake in cling wrap and transfer to the freezer. Tip: place cake on cooling rack in the freezer for 15 minutes. It will be a lot easier to wrap in cling wrap if it is cold.