Pumpkin Spice Cake in 50 Minutes

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Sift together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
3. In a large bowl, whisk together the sugar and vegetable oil.
4. Add eggs one at a time, beating well after each addition.
5. Stir in the room-temperature pumpkin puree and vanilla extract until the mixture is smooth.
6. Gradually fold in the dry ingredients using a spatula until just combined; do not overmix.
7. Divide the batter evenly between the two cake pans.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Beat softened cream cheese and butter together until velvety.
11. Slowly add powdered sugar, cinnamon, and heavy cream.
12. Whip on high for 2 minutes until fluffy.
13. Frost the first layer, stack the second, and cover the top and sides with the remaining frosting.