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.

  • Author: Marisa Guerra
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Dessert



Mini Pumpkin Cakes

  • 90 grams (3/4 cup) flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 1/8 tsp cloves
  • 14.2 grams (1 tbsp) unsalted butter
  • 99 grams (1/2 cup) sugar
  • 25 grams (1/8 cup) oil
  • 1 egg
  • 3.75 oz (about 1/2 cup) pumpkin

Cream Cheese Frosting

  • 2 oz (1/4 cup) unsalted butter
  • 4 oz cream cheese
  • 130 grams (1 cup and 2 tbsp) powdered sugar


Mini Pumpkin Cakes

  1. Preheat oven to 350Β° F. Grease four 3 oz ramekins with butter or cooking spray and set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices and set aside.
  3. 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.
  4. Add egg, followed by the pumpkin, scraping down the sides of the bowl with your spatula as needed.
  5. With the mixer on low, slowly add the flour mixture and mix just until combined.
  6. 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.
  7. 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.

Cream Cheese Frosting

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


  1. Once the cakes have cooled completely, use a serrated knife to gently cut off their domed tops so you have four cake layers.
  2. 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.
  3. 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.
  4. Continue to pipe five dollops of frosting around the outer edge of the cake, followed by one right in the center.
  5. Repeat this same process with the three other cake layers. Then carefully stack them so you have two cakes that each have two layers.
  6. 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.
  7. Enjoy!

Keywords: pumpkin, cake, layer cake, small batch, fall

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