Layered pumpkin cake filled with pumpkin puree and warm fall spices then topped with cream cheese frosting. This mini spiced pumpkin cake with cream cheese frosting is delicious and perfect for the fall holidays.
Ingredients
Mini Pumpkin Cake Layer 1
½ cup all purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
1¼ teaspoons ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cardamom
⅛ teaspoon all spice
⅛ teaspoon ground clove
Pinch of black pepper
Pinch of salt
¼ cup granulated sugar
¼ cup brown sugar
1 large egg
¼ cup vegetable oil
¼ teaspoon vanilla extract
⅓ cup pumpkin puree
Mini Pumpkin Cake Layer 2
½ cup all purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
1¼ teaspoons ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cardamom
⅛ teaspoon all spice
⅛ teaspoon ground clove
Pinch of black pepper
Pinch of salt
¼ cup granulated sugar
¼ cup brown sugar
1 large egg
¼ cup vegetable oil
¼ teaspoon vanilla extract
⅓ cup pumpkin puree
Cream Cheese Frosting
¼ cup unsalted butter at room temperature
1 cup powdered sugar
4 oz cream cheese
½ teaspoon vanilla extract
Directions:
Preheat the oven to 350F. Line a 6 inch springform pan with parchment paper. Set aside for now.
In a medium sized mixing bowl, add flour, ground cinnamon, ground ginger, ground cardamom, ground nutmeg, all spice, ground cloves, a pinch of black pepper, a pinch of salt, baking soda, baking powder. Whisk until all the ingredients are well combined.
In another medium sized mixing bowl, granulated sugar, brown sugar, egg, vegetable oil, vanilla extract, and pumpkin puree. Mix until all the ingredients are combined.
Pour the dry ingredients into the wet ingredients. And whisk until combined.
Pour the batter into the prepared springform pan, and bake for about 20 minutes. Test the cake’s readiness by inserting a toothpick into the center. If it comes out clean, the cake is done.
Repeat with the second layer of the pumpkin cake. The two cake layers can be baked at the same time or one after another.
In a medium bowl, use a hand mixer to mix together butter, powdered sugar, cream cheese, and vanilla extract until well combined. Make sure that the butter and the cream cheese are at room temperature so that the frosting won’t be lumpy. Refrigerate the cake so that the frosting will be firmer.
Allow the cakes to completely cool before using a sharp knife to cut the top of the cakes to even it out.
Use a spatula to spread the cream cheese on the cake.
Serve this mini spiced pumpkin cake with cream cheese frosting.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2020/11/15/mini-spiced-pumpkin-cake-cream-cheese-frosting/