Preheat the oven to 350°F. Grease and flour three 6-inch cake pans. Line the bottom of each with a round of parchment.
In a bowl, whisk together the flour, baking soda, and spices.
Combine the buttermilk and the vanilla in a cup.
In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for several minutes until it is light and fluffy.
Add the eggs, one at a time, beating well with each addition and scraping down the bowl as needed.
Add the flour mixture in thirds, alternating with the buttermilk, mixing on low.
Divide the batter between the 3 pans, and bake the cakes until a cake tester inserted in the center comes out clean. (if you are baking the batter in one tall cake pan, the cake may take as long as an hour or more to bake!)
Let the cake layers cool in the pan for 10 minutes, then unmold them onto a rack to cool completely.