Pumpkin Spice Cake

1. Preheat oven to 350° F.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices and set aside.
3. In a stand mixer fitted with a paddle attachment, mix the sugar and oil until light and fluffy.
4. Add eggs one at a time, scraping down the sides of the bowl with your spatula as needed.
5. With the mixer on low, slowly add the flour mixture and mix until combined.
6. Gently add pumpkin puree on low, scraping down the bowl as needed to ensure it is fully incorporated.
7. Coat three 7-inch cake pans with cooking spray or butter and flour and line the bottom of each with parchment. Evenly divide the batter into the pans.
8. Bake for 38-40 minutes until a toothpick inserted in the center comes out clean.
9. Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.

Cream Cheese Frosting

1. Cream together the butter and cream cheese until smooth.
2. With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream.
3. Scrape down the sides of the bowl and mix until light and fluffy.

Cake Assembly

1. Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level.
2. Place one layer, top side down, on a cake stand or board and spread with frosting. Repeat this step with the next layer.
3. Apply a crumb coat, or a thin layer of frosting, around the cake and chill for 20-25 minutes.
4. Enjoy!