Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for about 3-5 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Bake for 25-30 minutes, checking for doneness with a toothpick.

Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

In a large mixing bowl, beat the softened butter for the buttercream until creamy, about 2 minutes.

Gradually add the powdered sugar, mixing on low speed until combined, then add the eggnog and vanilla extract and beat on medium speed until fluffy.

Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of eggnog buttercream on top, then place the second layer on top.

Frost the top and sides of the cake with the remaining buttercream and garnish with ground nutmeg.