Prep Time: 20 minutes | Cook time: 23 minutes | Total Time: 43 minutes | Servings: 9-12

Ingredients:

Cake

1 cup plus 2 tbsp all-purpose flour, spooned and leveled

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 1/2 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1 cpu canned pumpkin puree (not pumpkin pie filling)

1/3 cup light brown sugar

2/3 cup granulated sugar

1/4 cup sour cream, or plain yoghurt (not nonfat)

1/4 cup vegetable oil

2 large eggs

1 tsp vanilla extract

Frosting

10 tbsp unsalted butter, softened to cool room temperature

2 1/2 cups powdered sugar

2 tsp milk, or more if needed

2 tsp espresso powder, adjust to taste

3/4 tsp vanilla extract

Instructions:

  1. Preheat the oven to 350°F with a rack in the center of the oven.
  2. Whisk flour, baking powder, baking soda, salt, pie spice and cinnamon until combined. Set aside.
  3. In a large bowl, whisk pumpkin, brown sugar, granulated sugar, sour cream, oil, eggs and vanilla. Add the flour mixture and whisk until combine (don’t over-mix). Tap the excess batter off the whisk and use a rubber / silicone spatula to stir the batter a couple of times, scraping the sides and bottom of the bowl.
  4. Grease a 9″ square baking pan and pour the batter into the pan. Tap the pan gently but firmly on the countertop a couple times to remove air bubbles. Bake for 22-26 minutes, until a toothpick inserted into the center of the cake comes out clean. Place the pan on a wire rack to cool completely.
  5. Frosting: Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter until smooth. Add the powdered sugar, a cup at a time, followed by milk, espresso powder (see note) and vanilla. Beat on high speed for one full minute. If desired, you can adjust the consistency by adding more powdered sugar (to thicken) or more milk (to thin).
  6. Spread the frosting over the top of the cooled cake.

Notes:

Espresso Powder: Espresso powder / instant espresso is finely ground coffee crystals that have a strong and concentrated coffee flavor. This ingredient is sold in most well-stocked grocery stores near the coffee on the baking aisle. You can also purchase it on Amazon.

Using 2 tsp in the frosting will create a bold-flavored frosting. If you’d like the coffee flavor to be less strong, start with 1 tsp, taste the frosting, and increase from there.

If you’d prefer to skip the coffee flavor, you can swap the espresso powder for 1 tsp cinnamon or pumpkin pie spice.

Serving: Serve this cake chilled or at room temperature. It’s best within 2 days of being made.

Storage: Store this cake at cool room temperature for up to 2 days, or refrigerated for up to 4 days.