Ingredients:

  • 3 cups (375g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (6g) kosher salt
  • 2 tbsp (16g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground nutmeg
  • 1/2 tsp (1g) ground cloves
  • 3 large (150g) eggs, room temperature
  • 3/4 cup (180ml) neutral oil
  • 1 cup (240g) full-fat sour cream
  • 1/2 cup (120ml) buttermilk, room temperature
  • 2 tsp (10ml) vanilla extract
  • 1 cup (225g) unsalted butter, browned and cooled
  • 16 oz (450g) full-fat cream cheese, softened
  • 5 cups (600g) powdered sugar, sifted
  • 2 tsp (10ml) vanilla extract
  • 1 tbsp (15ml) fresh lemon juice
  • 1g salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Place cinnamon, ginger, nutmeg, and cloves in a small skillet over medium heat for 60-90 seconds until fragrant and nutty. Remove from heat immediately.
  3. Sift together flour, sugar, baking soda, baking powder, salt, and the toasted spice blend in a large mixing bowl.
  4. In a separate bowl, whisk together eggs, oil, sour cream, buttermilk, and vanilla extract until completely smooth.
  5. Gradually pour the wet ingredients into the dry ingredients, mixing on low speed until just combined.
  6. Divide batter evenly between the two pans and bake for approximately 50 minutes or until a toothpick comes out clean.
  7. Allow cakes to cool completely on wire racks for 2 hours to ensure frosting stability.
  8. Prepare frosting by beating browned and cooled butter with softened cream cheese. Mix in powdered sugar, vanilla extract, lemon juice, and salt until silky.
  9. Layer the cooled cakes with the cream cheese frosting and finish by frosting the top and sides of the cake.