Preheat your oven to 335°F (170°C). Bring your buttermilk, eggs, and coffee to room temperature. Measure out all of your ingredients by weight with a food scale, I do not recommend converting this recipe to cups. See above for more information on how to use a scale.
In a large bowl, add your molasses, oil, coffee, vanilla, melted butter, eggs, freshly grated ginger, and buttermilk. Whisk together to break up the egg yolks and combine, then set aside.
In the bowl of your stand mixer, add the AP flour, brown sugar, cinnamon, powdered ginger, salt, and baking soda. Add the paddle attachment and mix on low for a few seconds to combine. You can also use a hand mixer or even a whisk for this.
While mixing on low, add in your wet ingredient mixture and mix until just combined. About 10-15 seconds. Mix with a spatula to make sure there are no pockets of flour.
Prepare three, 6"x2" cake pans or two, 8"x2" cake pans with cake goop or your preferred pan release. This recipe also makes about 24 cupcakes (depending on your pan size). Fill the liners 2/3 way full and bake for about 20 minutes until set.
Divide the batter into your greased cake pans. I like to weigh my pans with a scale to see if I divided the batter evenly.
Bake at 335°F (170°C) for 35-40 minutes (for 6" pans, less for 8" pans.)
Remove your cakes from the oven once the tops are set and a toothpick comes out clean. Let your cakes rest in the pans for 10-15 minutes, then flip them out onto a cooling rack. Wrap in plastic wrap to cool at room temperature until ready to stack, or freeze for 30 minutes. Do NOT stack warm cakes. You can wrap and freeze these cakes for a few days before they lose too much moisture.