1. Preheat the oven to 350°F (176°C). Line the bottom of three 8-inch (20cm) cake pans with parchment paper and grease the sides.
2. In a large mixing bowl, cream the butter and sugar on medium speed until light in color and fluffy, 3-4 minutes.
3. Add the vanilla extract and vegetable oil and mix until combined.
4. Add eggs and egg white in two batches, mixing until incorporated after each addition. Scrape down the sides of the bowl as needed to make sure everything is combined.
5. Add the dry ingredients to a medium sized bowl and whisk to combine.
6. Add half of the flour mixture to the batter and mix until combined. Add the pumpkin puree to the batter and mix until combined. Add the remaining flour mixture and mix until well combined and smooth. Scrape down the sides of the bowl as needed to ensure everything is well combined. The batter will be thick.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
9. Remove cakes from the oven and allow to cool for 3-4 minutes, then remove from pans to a cooling rack to finish cooling.
10. To make the whipped cream cheese frosting, add the heavy whipping cream, powdered sugar, vanilla extract and cinnamon to a large mixer bowl and whip on high speed until soft peaks form.
11. Add the cream cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
12. To put the cake together, remove the domes from the tops of the cakes with a large serrated knife.
13. Place the first cake layer on a serving plate or cardboard cake circle.
Spread about a cup of frosting into an even layer on top of the cake.
14. Top the frosting with the second layer of cake, then repeat another layer of frosting.
15. Top the cake with the final layer of cake, then frost the outside of the cake. For guidance on frosting a smooth cake, check out my tutorial.
16. Pipe a border around the top edge of the cake with the remaining frosting.
17. Finish off the cake with candy pumpkins and a sprinkle of cinnamon The cake should be refrigerated until ready to be served. Cake is best for 3-4 days.
For a more traditional cream cheese frosting, try this one.