Ingredients

Pumpkin cake

1 2/3 cups all-purpose flour

1 1/2 tsp baking powder

1 1/2 tsp pumpkin pie spice

1/2 tsp salt

1/4 cup unsalted butter melted, cooled

1/4 cup vegetable oil

2/3 cup granulated sugar

2/3 cup light-brown sugar packed

1 cup pumpkin puree not pumpkin pie filling

2 large eggs room temperature

Coffee Buttercream

3 large egg whites

1 cup granulated sugar

1 1/2 cups unsalted butter cubed, room temperature

1 1/2 Tbsp instant espresso powder dissolved in 1-2 tsp hot water, cooled

Directions

Pumpkin Cake

Preheat the oven to 350F and grease & flour two 6" cake pans.

In a medium bowl, whisk together flour, pumpkin pie spice, baking powder and salt.

In a large bowl, whisk together sugars, melted butter, oil, pumpkin and eggs.

Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly between prepared pans and bake until a toothpick inserted into the center comes out mostly clean (approx. 35-40 mins).

Cool in pans on a wire rack for 10mins, then turn out onto wire racks to cool completely.

Coffee Buttercream

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.

Place the bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch, approx. 5-10mins).

Switch to paddle attachment. Slowly add cubed butter and mix until smooth.

Add espresso and whip until smooth.