Mixing the Ingredients

• Start by whisking together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. These dry ingredients will provide the structure for the cake and infuse it with warm, aromatic spices. Set the bowl aside for later use.
• In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the room temperature butter and cream cheese on medium speed until smooth and creamy. This will take about 1 minute. The combination of butter and cream cheese helps create a rich, tender crumb with a slight tang from the cream cheese.
• Gradually add the granulated sugar to the butter and cream cheese mixture. Continue to beat on medium-high speed until the mixture is light and fluffy, about 3 minutes.
• Add the vanilla extract and almond extract (if using) to the mixture, and beat until fully combined. The extracts will add a delicious fragrance and depth of flavor to the cake.
• Reduce the mixer speed to medium-low and add the eggs, one at a time. Beat well after each addition, making sure to scrape down the sides of the bowl as needed. This step ensures that the eggs are fully incorporated, providing structure and moisture to the batter.
• Beat in the sour cream and neutral oil until the batter is smooth. The sour cream will keep the cake moist, while the oil helps provide richness without weighing it down.
• Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients. Mix just until combined. Be careful not to overmix the batter, as this can result in a denser cake.
• Using a spatula, gently fold in the mini chocolate chips. This ensures that the chips are evenly distributed throughout the batter, giving you pockets of melty chocolate in every slice.