Pumpkin Layer Cake for 12 Servings

Instructions:

1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, ground cinnamon, ginger, nutmeg, and salt.
3. In a separate large bowl, beat granulated sugar and vegetable oil until combined, then add eggs one at a time.
4. Stir in the pumpkin puree and vanilla extract.
5. Slowly fold in the dry ingredients until just combined; do not overmix.
6. Divide the batter evenly between the two pans and bake for 28–32 minutes, or until the center springs back when lightly pressed.
7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Beat cold cream cheese and softened butter on medium-high for 3 minutes until smooth.
9. Mix in powdered sugar, cinnamon, vanilla, and salt until a stable, velvety frosting forms.
10. Frost the cooled cake layers and let the frosting set for 1 hour before serving.