Preheat your oven to 160°C fan / 180°C conventional. Prepare two 7-inch round cake pans by lining the bottoms with baking paper and greasing the sides.

In a mixing bowl, sift together the self-raising flour and pumpkin spice mix, whisking gently until combined.

In another bowl, whisk together the vegetable oil, eggs, vanilla extract, and light brown sugar until smooth. Fold in the canned pumpkin puree.

Pour the wet ingredients into the dry ingredients and gently mix until just incorporated.

Divide the batter between the prepared cake pans and bake for 45–50 minutes or until a toothpick comes out clean.

Cool the cakes in the pans for 15 minutes before transferring to a wire rack to cool completely.

Dissolve the instant coffee granules in boiling water and let the mixture chill.

Beat the softened unsalted butter until pale and fluffy. Gradually add icing sugar until smooth, then fold in the chilled coffee mixture and cream cheese.

Mix until creamy, being careful not to overbeat.

Once the cake layers are cool, place one layer on a serving plate and spread half of the cream cheese frosting on top.

Add the second layer, topping it with the remaining frosting and smoothing it out.