Sift together flour, soda, powder, salt and spices in glass bowl and set aside.
In second mixing bowl, combine milk and pumpkin and set aside.
In mixer bowl, combine sugars, butter and 1/4 c. oil. Beat on medium for 5 minutes.
Scrape down sides of bowl and add the rest of the oil mixing for additional 2 minutes.
Scrape down bowl again and add eggs, one at a time combining well before adding each one.
Scrape bowl again and add vanilla, mixing until combined.
Add 1/3 of the dry ingredients and mix on low until well incorporated. Add 1/2 of wet ingredients and mix on low until just combined. Add 1/3 dry, mix and add last 1/2 wet and finish with last 1/3 dry, scraping occasionally.
Removed mixing bowl from stand mixer and scrape the bottom with rubber spatula to make sure all ingredients from the bottom are mixed into the batter.
Prepare 2 - 7" cake pans with parchment paper around the sides and especially the bottom.
Spray lightly with baker's spray. This is a very moist cake and will stick to the pan if not prepared correctly!
Divide batter between pans and tap pans lightly on counter to release and trapped air.
Bake at 325 F for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pans for 15 minutes, then turn out onto cooling rack and cool completely before torting.