Preheat your oven to 160° fan / 180° conventional. Grease two 7-inch round cake tins with butter and line with baking paper.

In a large mixing bowl, whisk together the self-raising flour and pumpkin spice mix until blended.

In another bowl, combine the vegetable oil, eggs, vanilla extract, light brown sugar, and canned pumpkin. Blend until smooth.

Gently pour the wet mixture into the dry ingredients and fold together until just combined.

Divide the batter between the prepared tins and bake for 45-50 minutes until a skewer comes out clean.

Cool the cakes in the tins for 15 minutes, then transfer to a wire rack to cool completely.

Dissolve the instant coffee granules in boiling water and let cool. Beat the butter until pale and creamy.

Gradually add sifted icing sugar to the butter and mix until smooth. Fold in the cooled coffee and cold cream cheese.

To assemble, place one cake layer on a plate, spread half of the frosting on top, then place the second layer and frost the top.

Decorate as desired, slice, and serve with your favorite coffee.