Preheat and prepare the pans

• Preheat the oven to 175°C (350°F).
• Grease and line two 20 cm round cake pans with parchment paper.

Mix the dry ingredients

• Whisk together the flour, baking powder, baking soda, salt and pumpkin spice in a bowl.

Make the wet mixture

• Whisk the brown sugar, granulated sugar and oil until smooth.
• Add the eggs one at a time, beating well after each addition.
• Stir in the pumpkin puree and vanilla extract until fully combined.

Combine and bake

• Fold the dry ingredients into the wet mixture until just combined, without overmixing.
• Divide the batter evenly between the prepared pans.
• Bake until a toothpick inserted in the centre comes out clean.

Soak the cake

• Let the cakes cool for 10 minutes in the pans, then turn out onto a rack.
• Stir the hot espresso with the milk and a little sugar.
• Spoon the sweet spiced milky espresso generously over the warm cake layers so they soak it up.

Make the espresso cream cheese frosting

• Beat the softened butter and cream cheese until smooth and creamy.
• Add the sifted powdered sugar and beat until fluffy.
• Mix in the dissolved espresso powder and a splash of vanilla until fully incorporated.

Frost and serve

• Place the first cake layer on a plate and spread a thick layer of frosting on top.
• Add the second layer and cover the top and sides with the remaining frosting.
• Chill briefly to set, then slice and serve.