Heat a small pan over medium heat, add vegetable oil, and combine the cinnamon, nutmeg, ginger, cloves, cardamom, and allspice. Toast for 1 minute until fragrant, then let it cool completely.

Preheat your oven to 325°F (165°C) and prepare three 9-inch cake pans by lining with parchment paper and spraying with nonstick spray.

In a large bowl or using a stand mixer, beat the softened butter until smooth. Gradually incorporate the brown sugar and granulated sugar, beating for 2 minutes.

Add the cooled spiced oil to the butter-sugar mixture and mix well.

In a separate bowl, whisk together the eggs, buttermilk, Mexican vanilla extract, almond extract, molasses, and sour cream until smooth.

In another bowl, sift together the all-purpose flour, kosher salt, and baking powder.

Slowly add the egg mixture and flour mixture to the butter mixture, alternating between the two, and mix gently until just combined.

Divide the batter evenly among the prepared cake pans and bake for about 27-30 minutes. Rotate pans at 22 minutes to ensure even baking.

Allow the cakes to cool in the pans for 15 minutes, then gently invert onto a cooling rack.

Once the cakes have cooled completely, frost them generously with a double batch of Cream Cheese Frosting or Whipped Cream Cheese Frosting.