Preparation Steps

• Preheat oven to 350ºF. Grease a Bundt cake pan with non-stick spray or butter, dust with flour, then tap out any excess.
• In a large bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
• In a separate mixing bowl, with an electric mixer, beat together the butter and sugar for 2 minutes. Add the eggs and continue to mix until bright yellow and smooth. Slowly pour and mix in the pumpkin puree.
• Gradually add half of the flour mixture to the pumpkin mixture. Pour in the milk and add in the rest of the flour mixture. Beat until well incorporated.
• Pour the batter into the prepared Bundt pan, smooth the top, then bake the cake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.
• Take the cake out of the oven and let it cool for 10 minutes, then carefully invert it onto a cooling rack. Completely cool the cake before cutting and serving.
• For the Espresso Whipped Cream: Add cold heavy whipping cream, sugar, cold coffee, and cocoa powder to a medium-sized mixing bowl.
• With an electric hand mixer or a standing mixer fitted with a whisk attachment, beat cream starting on the lowest speed so it doesn't splash. Slowly increase the speed as the cream begins to thicken a bit, and as the cream thickens, set the speed to the highest. You are looking for a soft peak, and the peak should bend over at the top when you remove the mixer. About 4 to 5 minutes.
• Serve slices of cake with a scoop of espresso whipped cream.