Preheat the oven to 350°F and prepare THREE 8-inch cake pans by coating with vegetable shortening and dust with flour and set aside.
Whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt in a medium mixing bowl and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the eggs, sugar, and vanilla for 1 to 2 minutes.
Replace the paddle with a whisk attachment and add the molasses, sour cream, and milk and mix until well combined.
Slowly add the dry ingredients and mix well until there are no dry spots and everything is combined. Scrape the sides and bottom of the bowl and give a final whisk to make sure everything is combined.
Divide the batter evenly between the three cake pans and bake for 20 to 25 minutes or until a toothpick inserted in the center of each cake comes out clean.
Allow the cakes to cool for 10 minutes and then flip them out onto a wire rack to cool completely.