Step 1

Preheat oven to 350°F. Grease and line three 6-inch cake pans* with parchment paper. Set aside.

Step 2

In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes.

Step 3

Add in the eggs, one at a time, beating between additions. Continue to beat until batter forms a pale yellow color. Mix in the vanilla extract.

Step 4

In a separate bowl, combine the flour, baking powder, salt, and spices.

Step 5

Alternate folding in the flour mixture and the buttermilk, mixing only until combined.

Step 6

Pour batter evenly into prepared cake pans. Bake for 25-30 minutes, or until a knife inserted in the center of the cakes comes out clean. Allow to cool completely before frosting.

Step 7

In a standing mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the powdered sugar, vanilla extract, and salt and whip to combine, about 1 minute more.

Step 8

Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layers, frosting in between each. Finish with frosting the outside of the cake with the remaining frosting. I used a cake scraper to give my cake that unfinished, naked look!

Step 9

Last, top your cake with garnishes. I used blackberries, chopped pistachios, candied ginger, cinnamon sticks, black sesame seeds, and edible gold leaves!