Preheat oven to 350F (175C) and grease a baking pan with baking spray (you may use a 13×9 pan or two 9” round or 8” round pans, if using round cake pans it’s best to line the bottoms with parchment paper, too). Set aside.

In a large mixing bowl, whisk together flour, sugars, baking powder, baking soda, salt, and spices (cinnamon, ginger, allspice, cloves, & nutmeg) until well-combined.

Add melted butter and oil and stir well until combined.

Using an electric mixer, add eggs and vanilla and stir until completely combined.

Stir in sour cream and then milk. Scrape the sides and bottom of the bowl to ensure batter is smooth and uniform.

Pour batter into prepared pan (or evenly divide into round cake pans). Transfer to center rack of 350F (175C) oven and bake for the following amount of time:If using a metal 13×9" pan or two 9" round pans: 30-35 minutes (a glass or ceramic pan will take longer to bake). When finished baking, the cake should spring back when lightly touched and a toothpick inserted in the center should come out clean or with a few moist crumbs.If using two 8" round pans: 35 minutes. When finished baking, the cake should spring back when lightly touched and a toothpick inserted in the center should come out clean or with a few moist crumbs.

If using a 13×9 pan: Let cake cool completely before icing directly in the pan.If using round cake pans/making a layer cake: Allow cakes to cool for 15 minutes then carefully invert onto a cooling rack to cool completely. Cakes will likely be domed and, if so, should be leveled before assembly. Cake must be cooled completely before icing.

IcingCombine cream cheese and butter in large bowl and use an electric mixer (or stand mixer) to beat until creamy and smooth.

With mixer on low-speed, gradually add powdered sugar until completely combined.

Stir in vanilla extract and salt.

Spread evenly over cooled cake.