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1
Heat oven to 350 F. Spray the bottom and sides of two 9-inch cake pans with cooking spray. Line bottoms with parchment paper; spray paper with cooking spray.
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2
In a large bowl, sift or whisk together flours, baking powder, cinnamon, salt, nutmeg and cloves. Set aside.
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3
In the bowl of a stand mixer, beat together butter and sugar for 3 minutes at medium speed until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
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4
Reduce speed to low. Add flour mixture in three additions, alternating with milk, beginning and ending with flour mixture. Beat 1 more minute to fully incorporate ingredients.
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5
Divide batter evenly among prepared cake pans. Bake 40 to 45 minutes until a toothpick inserted in the center comes out clean. Transfer pans to cooling racks for 20 minutes. Then, carefully invert cakes out of the pans, remove parchment paper and flip cakes right side up. Place on cooling racks to cool completely.
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6
Meanwhile, make the frosting: In a medium bowl, beat together 1 package of cream cheese with sour cream and heavy cream until combined.
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7
In the bowl of a stand mixer, beat together remaining 2 packages of cream cheese with butter for 3 minutes at medium speed until pale and fluffy. Beat in powdered sugar, vanilla and orange zest. Stir in 8 ounces (about 1 cup) of the cream cheese-sour cream mixture.
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8
Trim the tops of the cakes so they are flat. Place one cake on a serving plate. Spread blackberry jam evenly on top. Spread 1 cup of frosting on top of jam. Place second cake upside-down on top of frosted cake. Top second cake with another 11/2 cups frosting.
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9
Sprinkle cinnamon-sugar (equal parts ground cinnamon and granulated sugar mixed together), if desired, on top of cake.
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10
Recipe adapted from Martha Stewart.
