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Preheat oven to 375 degrees.
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In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside.
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In a large bowl, beat together the sugar, brown sugar, and canola oil until combined.
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Mix in the eggs 2 at a time until incorporated. Beat in the pumpkin and vanilla.
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Add in the buttermilk and the flour mixture alternating in 2-3 additions each. Beat the batter until smooth.
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Pour into a greased bundt pan and bake for 50-55 minutes, until a cake tester comes out clean.
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Let the cake cool completely before icing.