PUMPKIN CAKE WITH CREAM CHEESE FROSTING

ADD THE FLOUR, BAKING POWDER, SALT, CINNAMON, GINGER, AND CLOVES TO A MIXING BOWL AND WHISK TO COMBINE. SET ASIDE.

[{"selector":"#anim-1fbf3c21-aff2-49e7-bb10-6d9f1e93484f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(25%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] GET THE RECIPE!

WHISK THE EGGS AND SET ASIDE. CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. THEN, ADD THE EGGS AND VANILLA AND MIX UNTIL WELL COMBINED.

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MIX IN THE PUMPKIN AND SOUR CREAM.

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ADD IN THE DRY INGREDIENTS AND MIX ONCE MORE.

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DIVIDE THE BATTER BETWEEN 2 PANS.

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BAKE FOR 15 MINUTES, THEN ROTATE THE PANS AND COOK FOR AN ADDITIONAL 20 MINUTES. THEN ALLOW TO COOL COMPLETELY.

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MIX THE BUTTER AND CREAM CHEESE UNTIL WELL COMBINED.

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ADD THE REMAINING FROSTING INGREDIENTS AND MIX UNTIL COMPLETELY SMOOTH.

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USE A SERRATED KNIFE TO TRIM THE COOLED CAKES.

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SPOON 3/4 CUP OF ICING ON TOP OF THE FIRST LAYER AND SPREAD USING AN OFFSET SPATULA. THEN, ADD THE SECOND LAYER OF CAKE.

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USE ANOTHER CUP OF ICING TO ADD A THIN LAYER OF FROSTING ON TOP AND ON THE SIDES OF THE CAKE. TRANSFER TO THE REFRIGERATOR TO ALLOW TO SET.

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USE THE REMAINING FROSTING TO FROST THE TOP AND SIDES OF THE CAKE AND ADD ANY DECORATIVE PIPING ACROSS THE TOP.

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SERVE AND ENJOY!

[{"selector":"#anim-b60c85bc-5d2e-4f71-bbfa-52a9e4bd7b71 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(3.3203117118576078%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] GET THE RECIPE!