Step 1

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. This will ensure your cakes come out clean and don’t stick to the pans.

Step 2

In a medium-sized bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves. These spices will infuse your cake with the warm, aromatic flavors of fall.

Step 3

In a large bowl, mix together pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for an added layer of flavor.

Step 4

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. This will create a smooth, lump-free batter. Ensure everything is well combined but be careful not to overmix, which can lead to a dense cake.

Step 5

Evenly divide the batter between the three prepared pans, smoothing out the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 6

While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until light and fluffy. Gradually add in the powdered sugar and beat until smooth. Stir in the vanilla extract and, if necessary, add 1-2 tablespoons of milk to reach your desired frosting consistency.

Step 7

Place one cake layer on your serving plate. Spread a thick, even layer of cream cheese frosting on top. Repeat this process with the second and third layers, finishing with a generous amount of frosting over the top and sides. For an added touch, you can dust the top with ground cinnamon or sprinkle with chopped pecans.