Preheat the oven to 350F or 325F on a convection oven (180C or 170C). Line the bottom of two 8-inch (20 cm) cake pans (with at least 2 inch (5 cm) sides) with parchment paper. Lightly grease and flour the sides.
In a liquid measuring cup whisk together the molasses and water. Set aside.
Whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt in a large mixing bowl. Set aside.
In a separate large mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla extract. This can also be done with an electric mixer on a very low speed.
Whisk the molasses and water into the butter mixture until smooth.
Whisk/mix on low speed about ½ of the flour mixture into the butter and molasses mixture. It will have air bubbles.
Then whisk in the buttermilk until smooth.
Whisk in the rest of the flour mixture. Be sure that there are no lumps, but stop mixing as soon as everything is combined.
Divide the batter evenly between the 2 prepared pans. Lightly tap the pans on the counter a few times each to remove any air bubbles.
Bake in the preheated oven for about 25-30 minutes or until an inserted toothpick comes out clean.
Cool in the pans for at least 20 minutes, then carefully invert the pans and continue cooling on a wire rack.