Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper. This preparation ensures your cake doesn't stick and bakes evenly.
Step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until well combined. This ensures spices and leavening agents are evenly distributed.
Step 3: In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, large eggs, and 1 teaspoon of vanilla extract until smooth. Make sure the pumpkin puree is 100% pure and not pumpkin pie filling.
Step 4: Pour the wet ingredients into the dry ingredients. Mix with a spatula or spoon until just combined. Be careful not to overmix, as this can lead to a tough cake; a few lumps are fine.
Step 5: Pour the batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Baking time may vary depending on your oven.
Step 6: Let the cake cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. It's crucial that the cake is entirely cool before frosting.
Step 7: While the cake cools, prepare the cream cheese frosting. In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter until smooth and creamy. Ensure both are at room temperature for a lump-free frosting.
Step 8: Gradually add the sifted powdered sugar, one cup at a time, beating until fully incorporated and smooth. Scrape down the sides of the bowl as needed.
Step 9: Beat in 1 teaspoon of vanilla extract until the frosting is light and fluffy. If the frosting is too thick, add milk or cream one tablespoon at a time until desired consistency is reached. If too thin, add a bit more powdered sugar.
Step 10: Once the pumpkin cake is completely cool, spread the cream cheese frosting evenly over the top. Serve immediately or store in an airtight container in the refrigerator.