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Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set aside.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Add the pumpkin puree and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top of the cake, about 1 inch apart.

In a small saucepan, combine the sweetened condensed milk, espresso powder, and pumpkin pie spice. Heat over medium-low heat, stirring constantly, until the mixture is warm and the espresso powder is dissolved, about 3-5 minutes.

Pour the warm caramel-espresso glaze evenly over the poked cake, allowing it to soak into the holes.

Let the cake cool completely on a wire rack, then refrigerate for at least 1 hour to allow the glaze to set.

To make the spiced buttercream frosting, in a large mixing bowl, beat the softened unsalted butter with an electric mixer until creamy.

Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and salt. Beat until light and fluffy, about 3-5 minutes.

Once the cake is chilled, spread the spiced buttercream frosting evenly over the top.

Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.


Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set aside.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Add the pumpkin puree and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top of the cake, about 1 inch apart.

In a small saucepan, combine the sweetened condensed milk, espresso powder, and pumpkin pie spice. Heat over medium-low heat, stirring constantly, until the mixture is warm and the espresso powder is dissolved, about 3-5 minutes.

Pour the warm caramel-espresso glaze evenly over the poked cake, allowing it to soak into the holes.

Let the cake cool completely on a wire rack, then refrigerate for at least 1 hour to allow the glaze to set.

To make the spiced buttercream frosting, in a large mixing bowl, beat the softened unsalted butter with an electric mixer until creamy.

Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and salt. Beat until light and fluffy, about 3-5 minutes.

Once the cake is chilled, spread the spiced buttercream frosting evenly over the top.

Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
