Ingredients

For the cake layers:

• 2 cups all-purpose flour

• 1 ½ tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 2 tsp ground cinnamon

• 1 tsp ground ginger

• ½ tsp ground nutmeg

• ½ tsp ground cloves

• 1 cup pumpkin purée

• 1 cup granulated sugar

• ½ cup brown sugar

• ¾ cup vegetable oil

• 4 large eggs

• 1 tsp vanilla extract

For the cream cheese frosting:

• 225 g (8 oz) cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• 1 tsp vanilla extract

Optional garnish:

• Whipped cream swirls

• Chocolate balls or berries

• Star anise & cinnamon sticks for decoration

• A sprinkle of cocoa or cinnamon powder

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Instructions

1. Prepare the Cake Batter

   • Preheat oven to 175°C (350°F).

   • Grease and line two 8-inch (20 cm) round cake pans.

   • In a medium bowl, sift flour, baking powder, baking soda, salt, and all spices.

   • In a large mixing bowl, whisk pumpkin purée, sugar, brown sugar, oil, eggs, and vanilla until smooth.

   • Gently fold in the dry ingredients until just combined.

2. Bake the Layers

   • Divide the batter evenly into the prepared pans.

   • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

   • Allow cakes to cool completely on a wire rack.

3. Make the Frosting

   • Beat cream cheese and butter together until creamy.

   • Gradually add powdered sugar and vanilla, mixing until fluffy.

4. Assemble the Cake

   • Slice each cake in half horizontally to make 4 thin layers (optional for extra layers like in the photo).

   • Spread frosting evenly between layers.

   • Frost the top and sides of the cake.

5. Decorate

   • Pipe swirls of whipped cream on top.

   • Sprinkle with cocoa or cinnamon.

   • Garnish with chocolate balls, star anise, and cinnamon sticks for a festive touch.

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✨ This cake is moist, warmly spiced, and perfectly balanced with creamy frosting — a showstopper for autumn gatherings or holiday celebrations!