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.

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Deep dish pumpkin espresso gooey butter cake with a spiced pumpkin cake base and gooey espresso cream cheese layer, served warm with vanilla ice cream, salted caramel drizzle, and a sprinkle of flaky sea salt.

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.

  • 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.

Deep dish pumpkin espresso gooey butter cake with a spiced pumpkin cake base and gooey espresso cream cheese layer, served warm with vanilla ice cream, salted caramel drizzle, and a sprinkle of flaky sea salt.

Why You’ll Love a Deep Dish Pumpkin Espresso Gooey Butter Cake:

  1. Soft and Gooey Texture: A rich pumpkin cake base topped with a molten espresso cream cheese layer makes every bite indulgent.

  2. Perfect Fall Flavors: Pumpkin, warm spices, and espresso come together for a seasonal dessert that feels cozy and festive.

  3. 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.

  4. Balanced Sweetness: The tangy cream cheese layer pairs beautifully with the sweetness of the pumpkin cake.

  5. Espresso Twist: The espresso flavor cuts through the richness, adding depth and sophistication.

  6. Easy Salted Caramel Finish: A drizzle of homemade salted caramel ties everything together with sweet and salty contrast.

  7. Crowd-Pleasing Dessert: Impressive enough for holidays and gatherings, yet simple enough for a cozy weekend bake.

  8. Versatile Serving Options: Serve it warm with ice cream, enjoy leftovers chilled, or drizzle extra sauce for a more decadent treat.

  9. Make-Ahead Friendly: This cake tastes even better after chilling, making it perfect for prepping ahead of time.

Deep dish pumpkin espresso gooey butter cake with a spiced pumpkin cake base and gooey espresso cream cheese layer, served warm with vanilla ice cream, salted caramel drizzle, and a sprinkle of flaky sea salt.

Tips for Making a Deep Dish Pumpkin Espresso Gooey Butter Cake:

  1. Prepare the Crust Layer Evenly: Spread the pumpkin cake batter into the pan in a smooth, even layer so the gooey topping bakes consistently.

  2. Use Room Temperature Ingredients: Bring the cream cheese, eggs, and pumpkin purée to room temperature for smoother mixing and better texture.

  3. Don’t Skip the Espresso: Instant espresso powder adds depth and balances the sweetness of the gooey cream cheese layer.

  4. 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.

  5. Mix the Cream Cheese Layer Gently: Beat until smooth, but don’t overmix—too much air can make the top puff up unevenly.

  6. Bake Until Just Set: The cake should be golden around the edges but still slightly gooey in the center for that perfect texture.

  7. 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.

  8. 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.

  9. Make Ahead Friendly: You can bake it the night before and reheat slices gently in the oven or microwave before serving.

  10. Add Seasonal Flair: For extra flavor, top with candied pecans, chocolate shavings, or even a dusting of cinnamon.

Deep dish pumpkin espresso gooey butter cake with a spiced pumpkin cake base and gooey espresso cream cheese layer, served warm with vanilla ice cream, salted caramel drizzle, and a sprinkle of flaky sea salt.

How to Store a Deep Dish Pumpkin Espresso Gooey Butter Cake:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Deep dish pumpkin espresso gooey butter cake with a spiced pumpkin cake base and gooey espresso cream cheese layer, served warm with vanilla ice cream, salted caramel drizzle, and a sprinkle of flaky sea salt.

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!

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