Preheat oven to 350°F. Spray a 9X13 inch pan with baking non-stick spray. Line the bottom and 2 sides of the pan with parchment paper and spray again. Set aside.
In a large mixing bowl, sift together flour, baking powder, salt, cardamom, cloves, cinnamon, ginger, pumpkin pie spice, nutmeg, and black pepper. Set aside
3 ½ cups All-purpose flour, 1 tablespoon Baking powder, 1 teaspoon Salt, ½ teaspoon Ground cardamom, ½ teaspoon Ground cloves, 2 teaspoon Ground cinnamon, 1 ½ teaspoon Ground ginger, ½ teaspoon Pumpkin pie spice, ¼ teaspoon Ground nutmeg, ⅛ teaspoon Ground black pepper
Using a mixer, beat the butter, oil, and sugar together for 2 minutes on high. The butter should be light and fluffy. Scrape the bowl and add in vanilla and sour cream. Mix on medium until combined.
¾ cup Unsalted butter, ¼ cup Oil, 1 ½ cups White granulated sugar, 2 teaspoon Pure vanilla extract, ¼ cup Sour cream
Add in eggs one at a time. Then, switch to high and beat for 1 minute.
4 Large eggs
Add in ⅓ of the dry ingredients and ½ of the buttermilk and mix on low. Then, add in another ⅓ of the dry ingredients and the rest of the buttermilk mix until just combined. Next, add in the rest of the dry ingredients. Scrape the bowl and mix on low for 10 seconds.
1 cup Buttermilk
Pour the batter into the pan. Smooth the batter. Bake for 35-45 minutes. It is done baking when a toothpick inserted comes out clean.
Let the cake sit in the pan for 10 minutes before transferring to a cooling rack. Allow it to cool completely before frosting