Cinnamon Buttercream Spice Cake for 12

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan or two 8-inch round cake pans with butter or parchment paper.
2. In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, cloves, allspice, baking soda, and salt until no clumps remain.
3. Add the eggs, oil, buttermilk, and vanilla extract. Beat on medium speed for 2 minutes until the batter is smooth.
4. Pour the batter into the prepared pan, smoothing the top with a spatula.
5. Bake for 35–40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
6. Allow the cake to cool completely on a wire rack before frosting.
7. Beat the softened butter on high for 3 minutes until pale ivory and fluffy.
8. Gradually add powdered sugar one cup at a time, beating on low then increasing to medium.
9. Stir in the cinnamon, vanilla, salt, and heavy cream.
10. Whip on high for one final minute to achieve a velvety, spreadable consistency.