Preheat the oven to 350°F. Grease and flour 2 9-inch cake pans. Line the bottom with parchment.
Cream the butter for 2-3 minutes, then add the brown sugar and beat 2-3 minutes more.
Add the vanilla and eggs, one a time, beating thoroughly.
In a separate bowl, sift together the flour, cornstarch, baking powder, salt, ginger, cinnamon, nutmeg, allspice, and cloves.
Add half the flour to the batter and stir on low until just combined, then add half the buttermilk. Repeat with the second half.
Split the batter between the two pans and bake 22-27 minutes, until a toothpick inserted comes out clean.
Cool fully before turning out or frosting.