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Ingredients
  • subheading: FOR THE PUMPKIN CAKE:
  • 2 ¼ cups (281 g) all purpose flour, spooned and leveled
  • 1 tbsp pumpkin pie spice
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 10 tbsp (140 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated white sugar
  • 2 eggs, at room temperature
  • 1 tsp vanilla extract
  • ½ cup (120 ml) buttermilk, at room temperature
  • 1 cup (244 g) canned pumpkin puree, at room temperature
  • subheading: FOR THE LATTE SOAK:
  • ¼ cup espresso or strong coffee
  • ⅓ cup (80 ml) whole milk
  • ½ cup (150 g) sweetened condensed milk
  • ¼ tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • subheading: FOR THE ESPRESSO CREAM CHEESE FROSTING:
  • 1 cup (224 g) unsalted butter, softened
  • 8 oz (226 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar
  • 1 ½ tsp vanilla extract
  • 2 tsp instant espresso powder
  • 1 ½ tsp pumpkin pie spice
Steps
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