Pumpkin Layer Cake for 12 Servings

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
2. Whisk together all-purpose flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
3. In a larger bowl, cream the softened butter and granulated sugar until light and airy. Beat in the eggs one at a time.
4. Stir in the pumpkin puree, vegetable oil, and vanilla extract until the mixture is a uniform orange color.
5. Gradually fold the dry ingredients into the wet mixture, stirring only until no flour streaks remain.
6. Divide the batter evenly between the two pans and bake for 25–30 minutes, or until the edges slightly pull away from the pan.
7. Allow cake layers to cool completely on a wire rack.
8. Prepare frosting by beating slightly chilled cream cheese and softened butter together until smooth. Gradually mix in powdered sugar, vanilla extract, and salt until stable peaks form.
9. Frost the cake layers and chill for 2 hours to ensure frosting stability before serving.