A sweet, spiced seasonal dessert.
Adjust oven rack to middle position and preheat to 350°F . Line a 9- by 13-inch anodized aluminum cake pan with parchment, then grease lightly with pan spray.
In the bowl of a stand mixer fitted with a whisk attachment, combine brown sugar, molasses, ginger, cinnamon, baking powder, baking soda, salt, nutmeg, cloves, five-spice powder, black pepper, and eggs. Mix on low until moistened, then increase to high and whip until foamy and thick, about 8 minutes.
Reduce speed to low and drizzle in melted butter, then add all-purpose and whole wheat flours, followed by buttermilk. Once combined, shut off mixer and fold batter once or twice from the bottom up with a flexible spatula, then scrape into prepared pan. Bake until cake is puffed and firm , about 32 minutes. Cool in pan until firm, then slice into squares with a knife. If desired, top with swirls of cream cheese frosting or whipped Greek yogurt.If you don't have whole wheat flour on hand, feel free to use an equal amount of all-purpose flour instead; the cake won't be quite as flavorful and tender, but it'll be close enough in a pinch.
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