1. Preparing the Cake:

1. Preheat your oven to 170ºC (340ºF) and line two 8-inch (20 cm) baking pans with parchment paper.
2. In a bowl, sift together the flour, cornstarch, and all spices. Set aside.
3. Using an electric mixer, cream the butter, granulated sugar, and brown sugar for 3 minutes until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually add half of the flour mixture, mixing on low speed.
6. Add the sour cream, vegetable oil, and vanilla extract, mixing until just combined.
7. Stir in the remaining flour mixture, ensuring not to overmix.
8. Divide the batter evenly between the prepared cake pans and bake for 28-30 minutes.
9. Allow cakes to cool in the pan for 5 minutes before transferring them to a cooling rack.

2. Making the Frosting:

1. Sift the powdered sugar and set aside.
2. In a stand mixer, cream butter, powdered sugar, and brown sugar for 3 minutes until fluffy.
3. Add vanilla bean paste and cream cheese, mixing on low speed until fully combined.
4. Beat the frosting by hand to remove any air bubbles for a smooth finish.

3. Assembling the Cake:

1. Trim the tops of the cakes to create flat layers.
2. Place one cake layer on a serving plate and spread frosting evenly.
3. Add the second cake layer and apply a thin crumb coat.
4. Decorate with cinnamon dust, star anise, and cinnamon sticks.