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

In a large bowl, mix dry ingredients: all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves.

In another bowl, cream the unsalted butter until fluffy, then add granulated and brown sugars until light and creamy.

Add the eggs one at a time, mixing well after each, then incorporate vanilla extract and molasses.

Gradually mix in the dry ingredients and buttermilk alternately until combined, being careful not to overmix.

Pour the batter into prepared pans and bake for 30-35 minutes. A toothpick inserted should come out clean.

Cool the cakes in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the coffee buttercream by beating softened butter, then adding powdered sugar, vanilla extract, and dissolved coffee in milk.

Level the cooled cake layers, stack with coffee buttercream in between, and apply a crumb coat.

Chill for 20 minutes, then frost with the remaining buttercream and decorate as desired.