Pumpkin Layer Cake

Directions

1. Preheat oven to 350°F. Spray two 9-inch round cake pans with cooking spray and dust with flour. In a medium bowl, whisk together 3 cups flour, 2 teaspoons baking soda, 1½ teaspoons pumpkin pie spice, and ½ teaspoon kosher salt; set aside.
2. In a large bowl, beat 1½ cups granulated sugar, ½ cup packed light brown sugar, and 1 cup vegetable oil with an electric mixer on medium speed until combined, about 2 minutes. Add 3 large eggs one at a time, beating well after each. Mix in 1 tablespoon vanilla extract. Add the flour mixture in three additions, alternating with one 15-ounce can pure pumpkin puree in two additions, mixing until smooth after each.
3. Divide batter evenly between the prepared pans. Tap pans on the counter 8 to 10 times to release air bubbles.
4. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in pans for 15 minutes, then transfer cakes to a wire rack to cool completely.
5. Meanwhile, make the frosting: In a large bowl, beat two 8-ounce packages softened cream cheese, 10 tablespoons softened salted butter, and 1 tablespoon vanilla extract with a mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in 6 cups powdered sugar, 1 cup at a time, until smooth, about 3 minutes.
6. If cake tops are domed, trim them level with a long serrated knife. Place one cake layer on a stand or platter. Spread about 2 cups frosting on top. Place the second layer on top and spread remaining frosting over the top and sides.