• Preheat the oven to 350°F. Grease the cake pans with non-stick baking spray.
• In a stand mixer, cream the butter and sugar until the mixture is light and fluffy.
• Mix together the vanilla and canola oil until well combined.
• Add eggs, one at a time, ensuring the sides of the bowl are scraped after each addition.
• In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
• Gradually fold the dry mixture into the wet ingredients until a uniform batter forms.
• Divide the batter evenly among the three prepared cake pans.
• Bake for approximately 25-30 minutes or until an inserted toothpick emerges clean.
• Allow the cake layers to cool completely. Once cooled, use the cake leveler to remove any domes.

Directions for the Cinnamon Cream Cheese Frosting:

• In a stand mixer, cream together the cream cheese and butter until the mixture is smooth.
• Gradually incorporate the powdered sugar.
• Blend in the cinnamon and vanilla extract until the frosting forms stiff peaks.

Cake Assembly:

• Place the first layer of cake onto the cake board.
• Spread approximately 1 cup of frosting evenly over the cake layer.
• Position the second layer atop the frosted first layer, and spread another cup of frosting.
• Top with the third layer.
• Transfer 1 cup of frosting into the piping bag. Reserve.
• Utilizing the remaining frosting, coat the entire cake.
• Garnish the cake's top with piped frosting dollops using the reserved mixture in the piping bag.
• Serve the cake sliced and savor its rich flavors. Enjoy!