Start by greasing two 9-inch round cake pans with unsalted butter or non-stick spray. Line the bottoms with parchment paper for easy release. Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, and 1/2 teaspoon ground cloves until well combined.

In a separate bowl, cream together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.

Add in three large eggs, one at a time, mixing well after each addition until smooth.

Gradually incorporate the dry mixture into the creamed butter and sugar, alternating with 1 cup of buttermilk, mixing on low speed until just combined.

Pour the batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

Let the cakes cool on a wire rack for about 10 minutes before inverting them onto the racks to cool completely.

Beat together 1 cup of unsalted butter and 1/2 cup of eggnog until smooth, then gradually add in 4 cups of powdered sugar until light and fluffy.

Once the cakes are completely cool, frost the top of one layer with Eggnog Buttercream, place the second layer on top, and apply more frosting on the top and sides.