Ingredients:
For the cakes:
- 5 cups all-purpose flour
2-3/4 cups granulated sugar
- 2-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup sour cream
- 3/4 cup buttermilk
- 6 large eggs
- 2 teaspoons pure vanilla extract
For the icings:
- 3 ounces cream cheese, softened
- 1/4 cup (1 stick) unsalted butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2–4 tablespoons heavy cream, or as needed for consistency
- Assorted sprinkles for decoration
Instructions:
1. Preheat oven to 350°F. Grease and flour two 10-inch tube pans or two 10-inch bundt pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and allspice.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 3 minutes. Add the sour cream and buttermilk and mix until well combined.
4. Add the eggs one at a time, beating after each addition. Mix in the vanilla. Gradually add the flour mixture and mix until just combined.
5. Divide the batter equally between the prepared pans and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.
6. To make the icings, beat the cream cheese and butter together until light and fluffy. Gradually beat in the confectioners’ sugar, then the vanilla and cream until desired consistency is reached.
7. Spread a layer of icing on one cake and stack the second cake on top, pressing lightly to adhere. Spread the remaining icing over the top and sides of the cake. Decorate with sprinkles if desired.