Preheat the Oven & Prepare Pans:
Preheat the oven to 170°C (340°F). Prepare two 20 cm (8-inch) round baking pans by lining them with parchment paper. Set aside.

Sift the Dry Ingredients:
In a bowl, sift together the all-purpose flour, cornstarch, cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt. Set aside.

Mix the Butter and Sugars:
In a large bowl, beat the butter, granulated sugar, and brown sugar with a stand mixer on medium/high speed for 3 minutes until light and fluffy.

Add the Eggs:
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Add the Dry Ingredients and Wet Ingredients:
Gradually add half of the sifted dry ingredients to the butter mixture, mixing on low speed until just combined. Then add the sour cream, vegetable oil, and vanilla extract, mixing until just combined. Add the remaining flour mixture and mix until combined. Use a rubber spatula to gently fold the batter to ensure everything is incorporated.

Bake the Cake:
Divide the batter evenly between the two prepared pans. Bake at 170°C (340°F) for 28-30 minutes, or until a cake tester comes out clean. The cake will stay light in color and won’t look browned. Let the cakes cool in the pans for 5 minutes before transferring them to a cooling rack to cool completely.

Brown Sugar Cream Cheese Frosting:

Prepare the Frosting:
If using European cream cheese, place it between paper towels to remove excess moisture. Sift the powdered sugar.

Cream the Butter and Sugars:
Using a stand mixer with the paddle attachment, cream the butter, powdered sugar, and brown sugar on high speed for 3 minutes until smooth. Scrape down the bowl and mix for another minute.

Add the Cream Cheese and Vanilla:
Add the cream cheese and vanilla bean paste to the butter mixture. Mix on low speed for 1 minute until smooth.

Final Mixing:
Remove the bowl from the mixer and use a spatula to mix by hand to remove any air bubbles in the frosting.

Assembling the Cake:

Level the Cake Layers:
If needed, level the top of the cooled cake layers with a serrated knife to ensure they are flat.

Frost the Cake:
Place the first cake layer on a serving dish or cake board. Add 3 big scoops of frosting and spread evenly with an offset spatula. Place the second cake layer on top and cover the entire cake with a thin layer of frosting. For a “naked cake” look, scrape down the sides of the cake.

Decorate:
Dust the top of the cake with cinnamon, star anise, and cinnamon sticks for decoration.

Storage:
Store the assembled cake in an airtight container in the fridge. Let the cake come to room temperature before serving. The cake will last for 2-3 days in the fridge.