This super-moist pumpkin buttermilk cake is spiced with cinnamon, ginger, nutmeg, and clove. Out of the oven, it's soaked with strong VT Coffee Co. coffee, then iced with cinnamon espresso cream cheese frosting. The flavor is complex, delicate and sophisticated, not overly sweet or in-your-face spicy.
This is a 6in. round three layer cake, which will yield 8-10 servings. The sides are "semi-naked" and the top has a lovely swirly-whirl of frosting. It will last for a week in the fridge or in the freezer (well wrapped) for up to a few months. It arrives in a cute little cake box. It does not contain any nuts.
Ok, so listen. I'm well aware that the pumpkin spice craze is pretty overdone, and it's also easy to make fun of. But it's popular for a reason: it is delicious!
(Allergens: milk, eggs, wheat)