Moist Pumpkin Cake with Coffee Cream Cheese Frosting

Start by mixing the *flour*, *baking powder*, and *cinnamon* together in a bowl. This will be the base of your cake.

In a separate bowl, combine *sugar*, *vanilla sugar*, and *softened butter* with the *eggs*. Use a mixer to beat the ingredients until you have a fluffy, uniform mixture.

Add the *plain yogurt* and *pumpkin puree*, and beat again until everything is well incorporated.

Gradually combine the dry and wet ingredients, folding gently to avoid overmixing and achieve a smooth batter.

Pour the batter into a 20x20 cm (8x8 inches) baking mold lined with parchment paper. Smooth the surface and bake in a preheated oven at 180°C (350°F) for 40-45 minutes. Check for doneness with a wooden stick. Let the baked cake cool to room temperature.

In a small bowl, mix the *condensed milk*, *milk*, and *strong coffee*. This mixture will add an extra moist texture to your cake.

Once the cake is cooled, generously soak it with this mixture to infuse more flavor.

Blend the *softened butter* with *powdered sugar* for about 3 minutes using a mixer until the mixture lightens.

Add the *cream cheese* and *room temperature strong coffee*, and mix for another 2 minutes until creamy and smooth.

Spread the frosting evenly over the soaked cake.

Decorate with sprinkles if desired, then slice into portions to serve.