1-Preheat oven to 350°F. Prepare two 8-inch round cake pans with nonstick spray and parchment paper; you can also wrap the pans with damp cake strips for even baking.

2-Whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, nutmeg, and cloves in a medium bowl.

3-In a large bowl, mix the brown sugar, oil, and applesauce until the sugar is moistened.

4-Add eggs one at a time, then stir in the vanilla extract.

5-Mix in half the dry ingredients, add the sour cream, and then mix in the remaining dry ingredients until combined; the batter will be thin.

6-Divide the batter evenly between the prepared pans, filling them about two-thirds full.

7-Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

8-While the cakes bake, brown the butter: melt it over medium heat until it foams and turns amber, then chill it in a shallow dish.

9-Cool the cakes in the pans for 20 minutes, then transfer to wire racks. Refrigerate uncovered until completely chilled before frosting, or cool at room temperature and wrap for overnight chilling.

10-For the Frosting: Ensure the brown butter is opaque and firm but spreadable. Beat the brown butter and cream cheese until smooth, then gradually add the powdered sugar one cup at a time along with the vanilla extract. Adjust thickness with more powdered sugar or chilling if needed.

11-Level the cake tops if needed, and optionally slice each layer in half to create four layers.

12-Assemble the cake: Spread thin frosting layers between the cake layers, apply a thin crumb coat to the entire cake, and chill for 20-30 minutes.

13-Frost the entire cake with the remaining frosting.

14-Decorate with cinnamon sticks, crumbled cake, or candied nuts.

15-Refrigerate the cake until serving.