1-Prepping the Oven and Pans: Preheat your oven to 350°F and grease and flour two 6-inch cake pans. This step helps the cake release easily and bake evenly. Gather all your ingredients to keep things smooth.

2-Mixing the Batter: In a medium bowl, whisk together 1 2/3 cups all-purpose flour, 1 1/2 teaspoons pumpkin pie spice, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. In a large bowl, whisk together 2/3 cup granulated sugar, 2/3 cup packed light brown sugar, 1/4 cup melted and cooled unsalted butter, 1/4 cup vegetable oil, 1 cup pumpkin puree, and 2 large eggs at room temperature. Add the dry mix to the wet one and stir until just combined don’t overdo it, or the cake might get tough.

3-Baking and Cooling: Divide the batter between the pans and bake for 35-40 minutes, until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then move them to a wire rack. This cooling part is key to keeping the layers from breaking.

4-Making the Frosting: For the coffee buttercream, combine 3 large egg whites and 1 cup granulated sugar in a stand mixer bowl. Heat over a hot water bath, whisking until smooth, about 3 minutes. Then whip on medium-high until stiff peaks form. Add 1 1/2 cups cubed unsalted butter slowly, then mix in the cooled espresso mixture.

5-Assembling the Cake: Slice each cake layer in half, stack with buttercream, apply a crumb coat, chill for 30 minutes, and frost the outside. Top with fondant pumpkins for fun. The whole process takes about 2 hours and 45 minutes, with 2 hours prep and 45 minutes cooking.