Preheat the oven to 350 degrees and lightly spray three 8 inch cake pans with nonstick spray and line with parchment paper.
In one bowl, whisk together the flour, baking soda baking powder, ginger, cinnamon, allspice, and salt. Set aside.
In another bowl with a handheld electric mixer, beat butter on medium speed until smooth and creamy. Next, add the sugars and mix until combined and fluffy. Add the eggs and mix well.
Then add half of the molasses, milk, and flour mixture. Mix on low speed until just combined. Repeat with the second half of the molasses, milk, and flour. Mix well.
Divide the batter among the prepared pans and bake for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean and the edges have slightly pulled away from the pan. Let the cakes cool in the pans for about 10 minutes, then let them cool completely on a wire rack.