Preheat oven to 350°F / 175°C. Line three 8" pans with parchment rounds and grease with non-stick baking spray.
Whisk 3 cups flour, 1 1/2 cups Domino® Light Brown Sugar, 1 1/2 cups Domino® Granulated Sugar, 2 1/2 tsp baking powder, 2 tsp cinnamon, 1 tsp salt, 1/2 tsp ginger and 1/2 tsp nutmeg in a large bowl.
Use an electric mixer to mix ½ cup of butter into the dry ingredients on a low speed. Mix until the mixture looks like sand and no large chunks of butter remain.
In a separate bowl, whisk together 4 large eggs, 1 ½ cups sour cream, 1/2 cup vegetable oil and 1 tsp of vanilla extract.
Slowly mix the wet ingredients into the dry ingredients on a low speed until just incorporated.
Scrape down the sides of the bowl with a rubber spatula, then beat on a low speed for a few more seconds to make sure everything is properly mixed.
Divide the batter evenly between the prepared pans.
Bake for 32-35 minutes or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan.
Flip the cake layers onto a wire rack to cool.
Use a serrated knife to level the tops of the layers once they're fully cooled.
If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.