Pumpkin Spice Cake

Instructions

1. Prepare the oven and pans
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined. This ensures the spices are evenly distributed throughout the cake.
3. Combine wet ingredients
   In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil until smooth and fully incorporated. The mixture should be thick and uniform in color.
4. Make the batter
   Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can make the cake dense and tough.
5. Bake the cake
   Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool the cake
   Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting. This usually takes about 1-2 hours.
7. Prepare the frosting
   Beat the cream cheese and butter together until smooth and creamy. Gradually add 4 cups of powdered sugar and 1 teaspoon of vanilla extract, beating until light and fluffy. Add more powdered sugar if needed to reach your desired consistency.
8. Frost and serve
   Once the cakes are completely cool, place one layer on a serving plate. Spread a thick layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake. For a decorative touch, sprinkle with additional cinnamon or top with chopped pecans.