Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 tablespoons instant espresso powder
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 1 can (15 oz) pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 tablespoon strong brewed coffee, chilled (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans if you prefer a layered look. Setting the stage with a well-prepared pan ensures your cake releases easily after baking.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and espresso powder. Ensure there are no large lumps of brown sugar left in the mix.
- In a separate medium bowl, beat the eggs lightly. Whisk in the vegetable oil, pumpkin puree, and vanilla extract until the mixture is completely smooth and uniform in color.
- Gradually pour the wet ingredients into the dry ingredients. Use a spatula or a whisk to fold them together until just combined. Be careful not to overmix, as this can make the cake tough. Stop as soon as you see no more streaks of flour.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The cake should feel springy to the touch.
- Allow the cake to cool completely in the pan or on a wire rack. While it cools, beat the softened cream cheese and butter together until fluffy. Gradually add the powdered sugar and the chilled coffee, beating until you reach a spreadable consistency. Generously frost the cooled cake.
- Cook Time: 60 minutes
- Diet: Vegetarian