Spice Cake with Cream Cheese Frosting

Preheat the oven to 350ºF. Brush 3 9-inch-diameter round cake pans, line the bottom with parchment paper, and brush the parchment with grease.Prepare the cake: Sift together the flour, baking powder, baking soda, salt, and spices. In a large bowl, beat the butter and brown sugar with an electric mixer on medium speed until fluffy. Beat the eggs one at a time. Mix the milk and sour cream. Beat half of the flour mixture with the butter mixture until smooth, then add the sour cream mixture. Pour in the remaining flour mixture until smooth; don't mix too much. Spread the dough into the tins and bake until a toothpick inserted in the middle of the pie comes out clean, about 25 minutes. Cool the molds on a wire rack for 10 minutes, then turn out the cakes and let cool completely.Prepare the frosting: Whisk together the cream cheese and butter until fluffy. Slowly add the powdered sugar, whisking until smooth. Add vanilla. If the frosting is too soft, put it in the refrigerator for 15-20 minutes to set, then beat again before covering the cake with icing.Assemble the cake: Place 1 cake on a serving platter and spread with icing. Lay out the second layer and spread with more icing. Top with the third cake. Cover the top and sides of the cake with icing. Refrigerate about 2 hours before serving.