Firecracker Spud 'n' Spice Cake

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with wax paper. Grease the paper and dust the pans with flour.

In a large bowl, beat butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.

Add eggs one at a time, beating well after each addition.

Mix in mashed potatoes and vanilla extract.

In a separate bowl, sift together flour, cinnamon, baking powder, baking soda, salt, cloves, and red pepper.

With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Beat just until blended.

Pour the batter into the prepared pans and bake for 30 to 35 minutes, or until a cake tester inserted in the center comes out clean and the top of the cake springs back when lightly touched.

Let cool in the pans for 10 minutes, then unmold the cakes onto wire racks and remove the wax paper. Invert cakes again and let cool completely.

In a small bowl, beat together butter and cream cheese with an electric mixer until light and fluffy, about 2 minutes.

Beat in vanilla extract, then gradually add powdered sugar and cinnamon, beating for an additional minute until the desired spreading consistency is achieved.

Fill and frost the cooled cake layers with cinnamon buttercream.

Gently press red cinnamon candies (Red Hots) onto the top and sides of the cake for decoration.