Pre-heat the oven 350F / 180 C. Grease and flour or spray 2 8 inch cake pans.
In a medium bowl whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, allspice, cloves and salt.
In the mixing bowl beat the oil and sugar to combine about 2 minutes, add the eggs and vanilla beat to combine. Alternately add the dry ingredients and the sour milk. Beat until smooth.
Pour the batter evenly into the prepared pans and bake for approximately 20 minutes or until a toothpick comes out with a few crumbs attached. Let cool 20 minutes in pan then move to wire rack to cool completely before, cutting to make a layer cake and frosting.
To frost the cake, place the first layer on a large plate top side down, spread with approximately 1 cup of frosting, place the second cake top side down and frost with remaining frosting. Cover cake with finely chopped nuts. (maybe do the sides or on top you decide). Enjoy!
FOR THE FROSTING
In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add powdered sugar, 1 cup at a time, beat well after each addition. Add the salt, cream and vanilla and beat until fluffy, about 3 minutes.
Notes
For room temperature ingredients remove from the fridge 45-60 minutes before using.For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
Due to the dairy ingredients in the cream cheese frosting, store leftover cake in an airtight container for up to 3-4 days.You can freeze this easy spice cake whole or sliced. To freeze it whole, I recommend doing so before frosting it. Wrap cake layers in plastic wrap then foil. Thaw then proceed with frosting. You can also freeze slices of the spice cake! Just wrap and store in a freeze safe bag for up to 3 months. Thaw and enjoy.