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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!
Thanksgiving is next week and I seriously can’t believe that. How is it possible that a year has zipped by just like that?
I am not sure if I am ready for Turkey day yet but I sure am ready for the desserts that I am going to have, for example: these cutesy mini pumpkin layer cake loaded with cream cheese frosting. Swoon!
I am not a big fan of traditional pumpkin pie, it’s so predictable and may I say “boring.” This Thanksgiving, I urge you to shake things up in the desserts department and try something fun, bold, and utterly sinful, but every bit festive, like these dainty cakes or pumpkin cream puffs. Both are seriously good you want to have them every day!
Again, thanks to my baking assistant for this recipe, adapted from The Baker Chick. They are crazy amazing. Make them and enjoy!
Frequently Asked Questions
This recipe is only 770 calories per serving.
What To Serve With Mini Pumpkin Layer Cake
For a delightful afternoon tea, I recommend the following recipes:
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Mini Pumpkin Layer Cake
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
Frosting:
- 8 oz (226 g) package cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 cup powdered sugar
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
Nutrition information is automatically calculated, so should only be used as an approximation.
