Preheat the oven to 170ºC/340ºF and prepare two 20 cm (8 inch) baking pans with parchment paper.

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

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

Add the eggs one at a time, mixing until combined.

Scrape down the sides of the bowl. Add half the flour mixture and mix on low speed until just combined.

Add the sour cream, vegetable oil, and vanilla extract, mixing until just combined. Add the remaining flour and mix until combined.

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

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

Let cool on a cooling rack for 5 minutes, then remove the cakes from the tin and cool completely.

To make the frosting, place the cream cheese between paper towels to remove excess water if necessary.

Sift the powdered sugar. In a stand mixer, cream the butter, powdered sugar, and brown sugar for 3 minutes on high speed. Scrape down the sides and mix for another minute.

Add vanilla bean paste and cream cheese, mixing on low speed for 1 minute.

Remove the bowl from the mixer and beat by hand to remove air bubbles.

Cut the tops of the cake layers to make them flat. Place the first layer on a serving dish.

Add 3 big scoops of buttercream and smooth it out with an offset spatula. Add the second layer of cake and cover the cake with a thin layer of frosting, creating a 'naked' look. Decorate with cinnamon, star anise, and cinnamon sticks.

Store the cake in an airtight container in the fridge. Let come to room temperature before serving.