1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

2. Prepare the cake batter: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and spices (cinnamon, cardamom, ginger, allspice, nutmeg, and cloves).

3. In a large bowl, cream together the butter, brown sugar, and neutral oil using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients in 3 parts, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.

6. Bake the cake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cakes cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.

For the Cream Cheese Frosting:

1. In a large bowl, beat the room temperature butter and cold cream cheese together until smooth and creamy, about 2-3 minutes.

2. Gradually add the sifted powdered sugar, beating on low speed to incorporate, then increase to medium speed and continue until the frosting is smooth and fluffy.

Assembling the Cake:

1. Once the cakes have cooled completely, place one layer on a serving platter or cake stand. Spread a layer of cream cheese frosting on top.

2. Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.

3. Optionally, decorate the cake with a dusting of cinnamon or additional chai spices for an extra touch of flavor.