Mini Pumpkin Cakes

Pumpkin cake is one of my favorite fall desserts, and these Mini Pumpkin Cakes are the perfect way to enjoy this delicious dessert in a small batch version. Four small cakes are stacked to form two mini pumpkin layer cakes that are layered with fluffy cream cheese frosting.

The cake is tender and moist with a pumpkin spice flavor made up of pumpkin, cinnamon, nutmeg, ginger and cloves and the cream cheese frosting is sweet yet tangy. It's so delicious that it will easily have you wanting more.

I've been working on creating more small batch recipes for all of you because sometimes you want delicious dessert, but in a smaller amount. These cakes are made with four 3 oz ramekins. If you don't have ramekins this size, you can use four small baking dishes that are close to this size. However, make sure to adjust your baking time accordingly.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that the butter for both the cakes and frosting is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the egg is at room temperature to ensure that it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
• Check out My Favorite Baking Tools to see what I use when I bake.

Now let's bake! Preheat your oven to 350° F. Grease your four 3 oz ramekins with butter or cooking spray and set them aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices and set aside. In a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, mix the butter, sugar, and oil on medium-high until light and fluffy.

Add the egg, followed by the pumpkin, scraping down the sides of the bowl with your spatula as needed. With the mixer on low, slowly add the flour mixture and mix just until combined.

Divide batter evenly into four ramekins, making sure to smooth it out so it is level. Bake for 22-25 minutes until a toothpick inserted in the center of each cake comes out clean.

Cool for 15 minutes on a cooling rack before gently running a knife along the edges of the ramekins, topping the cakes with another cooling rack and turning the cakes out. Let the cakes cool completely before topping with frosting.

While the cakes bake, cream together the butter and cream cheese in a large bowl. Scrape down the sides of the bowl before sifting in the powdered sugar and continuing to mix on low until combined. Cover the bowl of frosting in plastic wrap and place it in the fridge to chill.

Once cakes have completely cooled, use a serrated knife to gently cut off their domed tops so you have four cake layers. Scoop the frosting into a pastry bag fitted with a large piping tip. I used an Ateco 869, but any large piping tip will work.

Place one cake layer in front of you. While holding the piping bag vertically above the edge of the cake, pipe downwards, pushing down right before releasing. Continue to pipe five dollops of frosting around the outer edge of the cake, followed by one right in the center.

Repeat this same process with the three other cake layers. Then carefully stack them so you have two cakes that each have two layers.

These are best to eat right away, but can be chilled if made in advance. Make sure to either warm slightly in the microwave or let the cakes sit at room temperature for 15 minutes before eating.

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