Pumpkin Spice Layer Cake with Raspberry Filling

Steps

1. Make the filling first so it can chill: in a small saucepan, stir together the raspberries, one quarter of the granulated sugar, the cornstarch and the lemon juice. Cook over medium heat, stirring and mashing, until bubbling and thick, about 6 minutes. Scrape into a bowl and refrigerate until cold, about 1 hour.
2. Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment.
3. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg and cloves.
4. In a large bowl, whisk the remaining three quarters of the granulated sugar with the brown sugar, canola oil and eggs until smooth. Whisk in the pumpkin and half of the vanilla.
5. Fold the flour mixture into the pumpkin mixture just until no dry streaks remain. Divide the batter evenly between the pans.
6. Bake 28 to 32 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans 10 minutes, then turn out onto a rack and cool completely, about 1 hour.
7. For the frosting, beat the cream cheese and butter until smooth. Beat in the powdered sugar, then the maple syrup and the remaining half of the vanilla until fluffy.
8. Place one cake layer on a plate. Spread a ring of frosting around the edge, then spread the cold raspberry filling inside the ring.
9. Top with the second layer and cover the top and sides with the remaining frosting.
10. Chill the cake 30 minutes to set, then cut into 12 slices. Keep leftovers refrigerated.