📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures the cake doesn't stick and comes out easily. Trust me, you don't want it sticking!
2. In a large bowl, whisk together 3 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of salt. Make sure everything is well combined. Nobody wants a clump of baking soda in one bite!
3. In a separate bowl, whisk together 1 cup of vegetable oil, 4 large eggs, and 1 teaspoon of vanilla extract. Ensure the eggs are well beaten for a smooth batter.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough cake, and nobody wants that!
5. In a small saucepan, combine 1 cup of buttermilk and 1 teaspoon of apple cider vinegar. Heat over low heat until just warmed. This creates a tangy flavor and tenderizes the cake.
6. Gradually add the warm buttermilk mixture to the batter, mixing until smooth. The batter will be thin, but that's perfectly normal. Don't worry; it'll bake up beautifully.
7. Pour the batter into the prepared baking pan and spread evenly. Gently tap the pan on the counter to release any air bubbles. Air bubbles can cause the cake to have uneven texture.
8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs. Baking times may vary depending on your oven, so keep a close eye on it.
9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling it completely prevents the frosting from melting.
10. While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat 8 ounces of softened cream cheese and 1/2 cup of unsalted butter until smooth and creamy. Make sure the cream cheese and butter are softened, or you'll end up with lumpy frosting.
11. Gradually add 4 cups of powdered sugar, beating until smooth. Start with a low speed to prevent the powdered sugar from flying everywhere. I learned that the hard way!
12. Add 1 teaspoon of vanilla extract and beat until well combined. Taste and adjust sweetness if needed. I sometimes add a pinch of salt to balance the sweetness.
13. Once the cake is completely cool, frost with the cream cheese frosting. Swirl the frosting decoratively or spread it evenly with a spatula. Get creative!
14. Slice and serve. Enjoy with a cup of coffee or tea. This cake is best enjoyed with good company and a grateful heart.