Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 8-inch round cake pans.
Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Step 3: In a separate large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pumpkin puree and vanilla extract until well combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – be careful not to overmix.
Step 6: Pour the batter evenly into your prepared baking pan(s).
Step 7: Bake for 30-35 minutes for a 9×13 inch pan, or 28-32 minutes for round pans, or until a wooden skewer inserted into the center comes out clean.
Step 8: Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely. Do not frost until the cake is entirely cool.
Step 9: While the cake cools, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Step 10: Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition. Mix in the vanilla extract and optional cinnamon. If the frosting is too thick, add milk or cream one tablespoon at a time until desired consistency is reached.
Step 11: Once the cake is completely cool, spread the cream cheese frosting evenly over the top and sides of the cake. Slice and serve this delightful pumpkin cake with cinnamon recipe!