Description
Sticky-sweet pumpkin puree and aromatic spices mingle in a fluffy cake, while bold espresso shines through the velvety frosting. Each forkful releases cozy cinnamon notes and a subtle coffee kick, perfect for crisp afternoons.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup strong brewed espresso cooled
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter room temperature
- 4 cups powdered sugar
- 2 tablespoons strong brewed espresso cooled
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 350 F and grease and flour two 8 inch cake pans.
- In a medium bowl whisk together the flour baking powder baking soda salt pumpkin pie spice cinnamon nutmeg and cloves.
- In a large bowl combine brown sugar granulated sugar pumpkin puree eggs milk espresso oil and vanilla extract and whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients mixing until just combined.
- Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes then transfer to a wire rack and cool completely.
- For the frosting beat the butter until creamy then gradually add the powdered sugar espresso vanilla extract and salt and continue beating until light and fluffy.
- Place one cake layer on a serving plate spread with frosting top with the second layer and frost the top and sides evenly.
- Optionally dust the top with a little extra pumpkin pie spice before serving.
Notes
- Pumpkin pie spice can be substituted with a mix of cinnamon ginger nutmeg and cloves.
- Make sure the espresso is fully cooled before adding to the frosting to prevent it from becoming runny.
- Cake layers can be wrapped tightly and frozen for up to one month.
- Store leftover cake in an airtight container in the refrigerator for up to five days.