Pumpkin Spice Layer Cake: My Autumn Baking Showstopper!

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds.
2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
3. In a separate bowl, cream together granulated sugar, brown sugar, and vegetable oil. Beat in eggs one at a time, then stir in pumpkin and vanilla.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
5. Divide batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
7. In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla extract and salt.
8. Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate. Spread with a generous layer of frosting. Top with the second cake layer and frost the entire cake.
9. Sprinkle with chopped pecans or walnuts, if desired.
10. Chill the cake for 30 minutes to help the frosting set before serving.