• Using shortening, grease each pan and dust with flour. Cut parchment paper into rounds that will fit into the bottom of your pans. Place parchment circles in the bottom of each pan. Preheat the oven to 350 degrees.

cake batter

• Combine oil and sugar in mixing bowl beat until combined then add in eggs one at a time, beat on medium high until light and fluffy.

  ** cake turns out best if ingredients are at room temperature, take butter and eggs out an hour before starting cake
• Measure flour, add baking powder, baking soda, cinnamon, nutmeg, clove, ginger, and salt to the flour and stir in. Slowly add dry ingredients to wet ingredients, taking time to scrape the side of the bowl once or twice. Continue to blend at a slow speed. When dry ingredients are completely incorporated, gradually add pumpkin, scrape the sides of the bowl, and beat on medium for another minute.
• Pour the batter into prepared pans and bake at 350 degrees for 20 minutes or until a toothpick comes out clean when poked in the center of the cake. Allow the cakes to cool before frosting and layering them with Coffee Buttercream (recipe below).

  *I like to use my kitchen scale to weigh cake batter as I add to each pan to ensure each cake is equal in size. If you do not have a kitchen scale, keep track of it using a measuring cup to add cake batter to the pans.

frosting instructions

• Add instant coffee to coffee, stir until crystals have dissolved, let cool (I place mine in the refrigerator for 10 minutes or more).

  Beat butter with a mixer on high speed until creamy and whipped. Gradually add powdered sugar and salt, alternate with a tablespoon of coffee, and beat on high until the frosting is smooth and whipped. You may not need to add all of the coffee; add until the buttercream frosting is the right consistency. If the frosting seems too thin, add more powdered sugar. If it is too thick, add a teaspoon of coffee at a time until you get the right consistency.
• Toppings: If you would like to add extra toffee bits or chopped pecans to the outside of the cake, you can do so after frosting the cake. Using your hand place your topping of choice in the palm of your hand and starting at the top press the topping in to the sides of the cake. This can be a messy process and some of the topping will fall directly on the counter just scoop it up and keep pressing it in until you get the desired amount on the outside of your cake.

  *you could also place toppings between each layer on on the top or of course any which way you like!