Step‑by‑Step Instructions

• Preheat your oven to 160° fan or 180° conventional and prepare two 7-inch round cake tins.
• Whisk together 300 g self-raising flour and 2 tablespoons pumpkin spice mix until combined.
• In a separate bowl, whisk together 300 ml vegetable oil, 3 large eggs, 2 teaspoons vanilla extract, and 300 g light brown sugar until smooth. Add 250 g canned pumpkin puree and mix well.
• Pour the wet ingredients into the dry ingredients and gently combine without overworking the batter.
• Divide the batter between prepared cake tins and bake for 45-50 minutes. Cool in the tins for 15 minutes.
• Dissolve 1 tablespoon instant coffee granules in 0.5 tablespoon boiling water, then cool in the fridge for 10 minutes.
• Beat 200 g unsalted butter until soft, add 400 g icing sugar gradually, and then fold in the cooled coffee mixture.
• Fold in 200 g cold full-fat cream cheese until combined, refrigerate if too thin.
• Assemble the cake by spreading half of the frosting on the first layer, then top with the second layer and spread remaining frosting.
• Decorate as desired for presentation.