Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tbsp (8g) pumpkin pie spice
  • 1 tsp (4g) baking soda
  • 0.5 tsp (3g) salt
  • 1 cup (245g) pumpkin puree
  • 0.5 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 0.5 cup (120ml) buttermilk
  • 0.25 cup (60ml) strong brewed espresso or coffee
  • 2 tbsp (30ml) sweetened condensed milk
  • 0.5 tsp (2g) vanilla extract
  • 1 cup (225g) unsalted butter, softened
  • 3.5 cups (420g) powdered sugar
  • 2 tbsp (12g) instant espresso powder
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1 pinch of salt

Instructions:

  1. Sift together all-purpose flour, pumpkin pie spice, baking soda, and salt in a large bowl to remove lumps.
  2. Beat softened butter and granulated sugar using an electric mixer until the mixture is pale and fluffy.
  3. Gradually beat in eggs one at a time, then stir in the pumpkin puree and buttermilk until the batter is smooth.
  4. Gently fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix.
  5. Divide batter evenly between two 9-inch round cake pans and bake at 350°F (175°C) for 30 minutes or until a toothpick comes out clean.
  6. While cakes are warm, whisk together brewed espresso, sweetened condensed milk, and vanilla extract. Use a pastry brush to apply the soak evenly over the cake surfaces.
  7. Prepare the frosting by beating softened butter until creamy, then mixing in powdered sugar, instant espresso powder, heavy cream, vanilla extract, and a pinch of salt until smooth.
  8. Once cakes are completely cooled, frost the layers and assemble the cake.