Deep Dish Pumpkin Espresso Gooey Butter Cake
This Deep Dish Pumpkin Espresso Gooey Butter Cake is the ultimate fall indulgence. A soft and perfectly spiced pumpkin cake base is layered with a rich, gooey espresso cream cheese topping that bakes into a luscious, melt-in-your-mouth texture. Served warm with a scoop of vanilla ice cream, a drizzle of easy homemade salted caramel, and a sprinkle of flaky sea salt, it’s a cozy dessert that blends pumpkin spice, espresso, and caramel into one unforgettable bite.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Cream Cheese: Softened cream cheese creates the base of the espresso cream layer, adding a tangy and creamy texture that balances the sweetness.
Egg Yolks: Enrich the cream cheese layer, making it smooth, thick, and velvety.
Powdered Sugar: Sweetens the espresso cream layer while keeping it silky and lump-free.
Cinnamon: Adds a warm, spiced flavor that enhances both the pumpkin and espresso notes.
Instant Espresso Powder (Optional): Deepens the coffee flavor in the cream cheese layer, making the cake rich and bold.
Vanilla Bean Paste or Extract: Brings a sweet, aromatic flavor to both layers, enhancing the spices and caramel notes.
Salt: A small pinch balances sweetness and sharpens all the flavors.
All-Purpose Flour: Provides structure to the pumpkin cake layer, keeping it soft yet sturdy.
Baking Powder: Helps the cake rise for a light, fluffy texture.
Baking Soda: Works with the buttermilk in the batter for extra lift and tenderness.
Pumpkin Pie Spice: A blend of warming spices that gives the cake its cozy fall flavor.
Pumpkin Purée: The star ingredient, adding natural sweetness, moisture, and fall flavor.
Brown Sugar: Adds caramelized sweetness and moisture to the cake layer.
Granulated Sugar: Provides additional sweetness and helps balance the flavors.
Salted Butter: Adds richness and flavor, while keeping the cake tender and moist.
Eggs: Provide structure, richness, and binding for the pumpkin cake batter.
Maple Syrup: Adds natural sweetness and depth with warm, caramel-like notes.
Heavy Cream: Makes the praline topping and cream cheese layer extra luscious and rich.
Almond Butter: Used in the salted caramel, it adds nutty depth and creaminess.
Avocado Oil or Coconut Oil: Keeps the salted caramel smooth and glossy.
Why You’ll Love a Deep Dish Pumpkin Espresso Gooey Butter Cake:
Soft and Gooey Texture: A rich pumpkin cake base topped with a molten espresso cream cheese layer makes every bite indulgent.
Perfect Fall Flavors: Pumpkin, warm spices, and espresso come together for a seasonal dessert that feels cozy and festive.
Deep Dish Style: Extra-thick and luscious, this cake bakes up with layers that are gooey in the center and perfectly set on the edges.
Balanced Sweetness: The tangy cream cheese layer pairs beautifully with the sweetness of the pumpkin cake.
Espresso Twist: The espresso flavor cuts through the richness, adding depth and sophistication.
Easy Salted Caramel Finish: A drizzle of homemade salted caramel ties everything together with sweet and salty contrast.
Crowd-Pleasing Dessert: Impressive enough for holidays and gatherings, yet simple enough for a cozy weekend bake.
Versatile Serving Options: Serve it warm with ice cream, enjoy leftovers chilled, or drizzle extra sauce for a more decadent treat.
Make-Ahead Friendly: This cake tastes even better after chilling, making it perfect for prepping ahead of time.
Tips for Making a Deep Dish Pumpkin Espresso Gooey Butter Cake:
Prepare the Crust Layer Evenly: Spread the pumpkin cake batter into the pan in a smooth, even layer so the gooey topping bakes consistently.
Use Room Temperature Ingredients: Bring the cream cheese, eggs, and pumpkin purée to room temperature for smoother mixing and better texture.
Don’t Skip the Espresso: Instant espresso powder adds depth and balances the sweetness of the gooey cream cheese layer.
Measure Flour Correctly: Weigh your flour or spoon and level it to avoid adding too much, which can make the cake dense instead of soft.
Mix the Cream Cheese Layer Gently: Beat until smooth, but don’t overmix—too much air can make the top puff up unevenly.
Bake Until Just Set: The cake should be golden around the edges but still slightly gooey in the center for that perfect texture.
Rest Before Serving: Let the cake cool for about 15-20 minutes before serving to allow the layers to set while still keeping the gooey texture.
Enhance the Topping: Serve with a drizzle of homemade salted caramel, a scoop of vanilla ice cream, and a sprinkle of flaky sea salt for the best presentation and flavor.
Make Ahead Friendly: You can bake it the night before and reheat slices gently in the oven or microwave before serving.
Add Seasonal Flair: For extra flavor, top with candied pecans, chocolate shavings, or even a dusting of cinnamon.
How to Store a Deep Dish Pumpkin Espresso Gooey Butter Cake:
Room Temperature: This cake is best enjoyed fresh, but you can keep it loosely covered at room temperature for up to 1 day if your kitchen is cool.
Refrigerator: Store leftovers in an airtight container or cover the baking dish tightly with plastic wrap. The cake will keep in the fridge for up to 4 days. Reheat slices gently in the microwave or a low oven before serving to restore the gooey texture.
Freezer: Once fully cooled, cut the cake into slices and wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator and warm in the oven or microwave before serving.
Toppings: If serving with ice cream, salted caramel, or whipped cream, add those fresh when reheating rather than before storing.
FAQs:
Q: Can I make this cake ahead of time?
A: Yes — you can bake the cake a day in advance and store it covered in the refrigerator. Reheat gently before serving to bring back the gooey texture.
Q: Do I need to use a deep dish pan?
A: A deep 8x8-inch square pan or a 9” cake pan works best to hold the layers and keep the cake gooey without spilling over.
Q: Can I skip the espresso?
A: Absolutely. The espresso adds depth and a subtle coffee flavor, but you can leave it out for a classic pumpkin gooey butter cake.
Q: How do I know when it’s done?
A: The edges should look set and golden, while the center remains slightly jiggly. It will continue to set as it cools, but should stay soft and gooey.
Q: Can I freeze this cake?
A: Yes — once cooled, slice and wrap portions tightly before freezing for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Q: Can I make this without cream cheese?
A: The cream cheese is essential for the gooey layer, but you can try using a dairy-free cream cheese substitute if needed.
Q: What’s the best way to serve it?
A: Serve warm with vanilla ice cream, a drizzle of salted caramel, and a sprinkle of flaky sea salt for the perfect sweet-and-salty finish.
Check out my other fall-inspired cake recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this deep dish pumpkin espresso gooey butter cake. Happy baking!
