Preheat your oven to 350°F (175°C). Combine 4 oz softened unsalted butter and 4 oz cream cheese in a mixing bowl. Beat until creamy, about 2–3 minutes. Gradually add 2 cups sifted powdered sugar and mix on low until smooth.

In a separate bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking soda, 0.5 tsp baking powder, 1 tsp cinnamon, pinch of nutmeg and cloves, and 0.25 tsp salt. Set aside.

In a large mixing bowl, add 3 large eggs, 0.5 cup canola oil, and 2 tsp vanilla extract to the butter and cream cheese mixture. Blend on medium speed until smooth, about 2–3 minutes.

Gradually add the bowl of dry ingredients to the wet mixture. Mix on low speed until just combined; avoid over-mixing.

Grease mini cake pans or line with parchment paper. Pour batter into each pan, about ¾ full. Bake for 12–15 minutes, or until a toothpick comes out clean.

Once baked, cool the mini cakes in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Frost the top of one cake layer with cream cheese frosting and stack another cake on top.

Spread a final layer of cream cheese frosting on top and decorate as desired.