Ingredients:

  • 2 ½ cups (310 g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 ¾ cups (350 g) granulated sugar
  • 1 cup (240 ml) vegetable oil
  • 4 large eggs, room temperature
  • 1 (15 oz/425 g) can pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. Prepare pans and preheat oven: Grease and flour cake pans or line them with parchment paper. Preheat oven to 350°F (175°C).
  2. Mix dry ingredients: Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  3. Mix wet ingredients: Beat sugar and oil until combined; add eggs one at a time, then stir in pumpkin puree and vanilla extract until smooth.
  4. Combine wet and dry: Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
  5. Bake the cake: Divide the batter evenly between pans; bake for 35-40 minutes until a toothpick inserted in the center comes out clean, then let cool.
  6. Prepare the frosting: Beat the cream cheese and butter until smooth; gradually add powdered sugar, then mix in vanilla extract and a pinch of salt.
  7. Assemble and frost: Level cake layers if needed, spread frosting between layers and over the cake, and chill briefly before serving.