Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ¾ cup (180ml) vegetable oil or neutral oil (e.g., canola)
  • 3 large eggs
  • 1 ½ cups (360g) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the baking pan(s).
  2. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, whisk together sugars and oil until smooth. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree and vanilla extract.
  4. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  5. Pour batter evenly into prepared pan(s). Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove from oven and cool in pans for 10 minutes. Transfer cake(s) to a wire rack to cool completely before frosting.
  7. Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and continue beating until light and fluffy. Mix in vanilla extract and a pinch of salt.
  8. Once cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve.