📷: The Baker Chick
I may or may not have a little obbssession with Pumpkins! I mean I think they’re pretty, they turn into magical Horse drawn carriages that’ll take you to fall in love with a prince, I eat pumpkin pie instead of cake on my birthday (November 7th FYI), and I’m that typical white girl waiting in line at Starbucks for that Pumpkin Spice Latte (it’s coming❣❣).
So when I came across these Mini Pumpkin Cakes I just about freaked out!! It’s like a real life Alice In Wonderland moment (just these cakes won’t change your height!).
I found this recipe from the lovely The Baker Chick❣❣ Check her site out❣❣
I can’t wait to try them❣❣
mini pumpkin layer cakes
Yield: 6 mini cakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cloves3/8 cup light brown sugar
- 2 large eggs
- ⅜ cup vegetable oil
- One cup pumpkin puree
- ¼ cup whole milk
- 1 8oz pacakge of cream cheese, softened
- 4 tablespoons of butter, softened
- 1 teaspoon vanilla extract, (or vanilla bean paste if you have)
- 2-3 cups powdered sugar
- Preheat the oven to 350F. Grease or spray a half sheet pan and line the bottom with parchment, set aside.
- In a medium bowl combine the flour, baking powder, baking soda, salt, and spices. Whisk together and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and brown sugar for 2-3 minutes or until fluffy. Add the oil and pumpkin, beating until smooth.
- Gradually mix in the dry ingredients in 3 batches alternating with milk, starting and ending with the dry ingredients. Don’t over-mix!
- Pour the batter into the sheet pan and use an off-set spatula to evenly spread it throughout the pan. (This batter pretty much stays where you put it, so if it is spread unevenly it will likely bake that way.)
- Bake for about 15 minutes, or until baked through and just slightly golden. (This bakes up pretty quickly since it’s so thin, I would check it every minute or two after 10 minutes so it doesn’t over-bake.)
- Allow cake to cool and then place a sheet of parchment on your work-space and carefully flip the cake onto it. Peel off the parchment.
- When cool- use a 3-inch biscuit cutter to stamp rounds out of the cake. Freeze the rounds until ready to frost.
- Whip the cream cheese and butter until light and fluffy. Add the vanilla and the powdered sugar, a little at a time until the desired sweetness and consistency is reached.
- Place one cake round on a piece of parchment and spread 2 tablespoons of frosting on top. Repeat with 2 or 3 more layers, and either leave the sides of the cake exposed or give it a crumb coat and frost the whole thing.
- Top with cake crumbs and (in my case,) toffee bits!
Cake Recipe adapted from: Food & Wine