Mini Pumpkin Layer Cake

Name: Mini Pumpkin Layer Cake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 people
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 3/8 cup light brown sugar; 2 large eggs; 3/8 cup vegetable oil; 1 cup canned pumpkin puree; 1/4 cup whole milk; 8 oz (226 g) package cream cheese; 4 tablespoons butter; 1 teaspoon vanilla extract; 2 cup powdered sugar

User Reviews

4.6

33 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4 people
Calories
770 kcal
Course
Cake
Cuisine
International

Mini Pumpkin Layer Cake

Kelsey Carr

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Mini Pumpkin Layer Cake - the cutest pumpkin cake recipe ever! Layers of pumpkin cake with cream cheese frosting, perfect dessert for holidays.

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Ingredients

Servings

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/8 cup light brown sugar
2 large eggs
3/8 cup vegetable oil
1 cup canned pumpkin puree
1/4 cup whole milk

Frosting:

8 oz (226 g) package cream cheese softened
4 tablespoons butter softened
1 teaspoon vanilla extract
2 cup powdered sugar

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Instructions

Preheat the oven to 350°F (176°C). Grease a half-sheet pan and line the bottom with parchment paper. Set aside.
In a bowl, combine the flour, baking powder, baking soda, salt, and spices. Whisk together and set aside.
Fit your stand mixer with a paddle attachment and beat the eggs and brown sugar until fluffy. Add the oil and pumpkin, and beat until well combined. Gradually mix in the dry ingredients in three batches, alternating with the milk. Do not overmix.
Pour the batter into the sheet pan and use an offset spatula to evenly spread it throughout the pan. (This batter tends to stay where you put it, so if it is spread unevenly, it will likely bake that way.)
Bake for 12 to 15 minutes, or until the cake is golden and cooked through. Do not overbake. Let cool. Place a sheet of parchment paper on the countertop and carefully flip the cake onto it. Peel off the parchment paper and use a 3-inch (7 cm) cutter to cut the cake into rounds. Break the remaining cake into crumbs using your hands. These crumbs will be used as the topping.
Whip the cream cheese and butter until light and fluffy. Add the vanilla and powdered sugar, and mix until well combined.
Place one cake round on a piece of parchment and spread 2 tablespoons of frosting on top. Repeat with 2 or 3 more layers. Top with cake crumbs and serve immediately.

Nutrition Information

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Serving 4people Calories 770kcal (39%) Carbohydrates 110g (37%) Protein 7g (14%) Fat 35g (54%) Saturated Fat 25g (125%) Cholesterol 113mg (38%) Sodium 577mg (24%) Fiber 2g (8%) Sugar 81g (162%)