Preheat the oven at 170ºC/340ºF conventional oven and prepare a 2x20 cm (8 inch) baking pan with parchment paper.

Sift together the all-purpose flour, cornstarch, cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda and salt and set it aside.

In a large bowl using an electric hand mixer or in a bowl of a stand mixer, mix the butter, granulated sugar and dark brown sugar on medium/high speed for 3 minutes.

Add the eggs one at a time into the mixture and mix until combined.

Scrape down the sides of the bowl and add half the flour mixture, mixing on low speed until just combined.

Add the sour cream, vegetable oil, and vanilla extract; mix until just combined, avoiding over-mixing. Then add the remaining flour and mix until combined.

Using a rubber spatula, gently fold the batter to ensure all ingredients are combined.

Divide the cake batter into the prepared baking pans and bake for 28-30 minutes or until a cake tester comes out clean.

Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the tins and let them cool completely.

If in Europe, place your cream cheese between a few pieces of paper towels to remove excess water.

Sift the powdered sugar. In your stand mixer with the paddle attachment, cream the butter, powdered sugar and brown sugar for 3 minutes on high speed. Scrape down the bowl and mix for another minute.

Add the vanilla bean paste and cream cheese and mix together on low speed for 1 minute.

Cut the tops of the cake layers to have flat tops.

Place the first cake layer on a serving dish or cake board. Add 3 big scoops of buttercream and even it out with an offset spatula. Add the second cake layer and cover the cake in a thin layer of frosting.

Scrape the sides of the cake for a naked look. Decorate with a dusting of cinnamon, star anise, and cinnamon sticks.