Mini Pumpkin Cake – Mini layers of soft and tender pumpkin spice cake with a creamy and melt in your mouth brown butter buttercream.
This mini pumpkin cake with brown butter frosting are the perfect sweet treats for the time of year when the leaves turn and the air gets crisp. Whether you’re looking for a thanksgiving dessert or just a great way to celebrate autumn, these little cake offers the perfect dessert with a rich pumpkin spice flavor and a creamy brown butter cream cheese frosting that’s absolutely irresistible.
For more pumpkin recipes, here are some of my favorite ones!
- The Most Splendid Caramel Pumpkin Sheet Cake
- Frosted Pumpkin Sugar Cookie With Cream Cheese
- Easy Pumpkin Bread With Streusel Topping Recipe
- A Great Pumpkin S’more Cake Recipe
Why You’ll Love This Mini Pumpkin Cake
- Seasonal Flavors: With real pumpkin puree, warm pumpkin pie spice, and right amount brown butter, these mini pumpkin cakes capture the essence of fall.
- Rich Frosting: The cream cheese frosting made with brown butter adds a nutty richness that complements the pumpkin cake batter perfectly.
- Perfect Size: These mini pumpkin later cakes are just right for individual servings, making them a fun and festive option for gatherings.
- Easy and Accessible: Using common ingredients like vegetable oil, purpose flour, and brown sugar, this recipe is simple to follow and results in a moist, tender cake every time.
Ingredients – Pumpkin Spice Cake
So, here’s a list of some key ingredients you will need to pick up from grocery store that are used in these Mini Pumpkin Cake. For a full list of ingredients, check out the recipe card below!
- Pumpkin puree
- Brown sugar
- Large eggs
- Vegetable oil
- Vanilla extract
- Pumpkin pie spice
- Purpose flour
- Powdered sugar
- Cream cheese
- Heavy cream
- Butter
- Egg yolk
- Pinch of salt
Step-by-Step Instructions
For the Cake:
- Preheat your oven to 325°F. Prepare two mini bundt cake pans by spraying them with non-stick cooking spray and lining them with parchment paper. Set aside.
- In a large mixing bowl, whisk together the dry ingredients: purpose flour, pumpkin pie spice, and pinch of salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the brown sugar, granulated sugar, and room temperature large eggs on low speed until light and fluffy.
- Add the vegetable oil and vanilla extract, mixing until fully incorporated.
- Mix in the pumpkin puree until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Evenly distribute the pumpkin cake batter into the prepared 6 inch cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean or with just a few crumbs.
- Cool the mini pumpkin layer cakes in the pans for 20 minutes, then transfer them to a cooling rack to cool completely.
For the Brown Butter Frosting:
- In a medium-sized saucepan over medium heat, melt the butter and cook until it begins to brown, creating a rich, nutty aroma. Once browned, transfer to a bowl and let it cool to room temperature.
- In a separate bowl, beat together the brown butter and cream cheese until smooth. Gradually add powdered sugar and a pinch of salt, beating until the frosting is light and fluffy.
- Add heavy cream and vanilla extract, and beat until combined.
Assembly:
- Place a small dollop of frosting in the center of your cake board to act as glue. Place the first cake layer, top side up, on the cake board. Spread about 1 cup of frosting evenly over the top.
- Place the second cake layer, top side down, on top of the frosting. Apply a thin crumb coat of frosting over the entire cake to lock in any crumbs. Freeze the cake for 10-15 minutes to set the crumb coat.
- Frost the cake with the remaining brown butter frosting, ensuring smooth, even coverage. Serve the cake at room temperature.
Tips and Tricks – Mini Pumpkin Cake
- Measure Flour Correctly: Too much flour can make your cakes dense. To avoid this, spoon the flour into your measuring cup and level it off with a knife, rather than scooping directly from the bag.
- Room Temperature Ingredients: Ensure that your eggs, cream cheese, and butter are at room temperature before mixing. This helps everything blend smoothly and prevents lumps in your batter and frosting.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can develop the gluten in the flour, leading to a tougher cake.
- Use Fresh Spices: The flavor of your pumpkin cakes will shine brightest if you use fresh spices. Ground spices lose their potency over time, so if yours have been sitting in the cupboard for a while, it might be time to replace them.
- Prevent Sticking: Line the bottom of your cake pans with parchment paper and spray with non-stick spray. This ensures the cakes release easily from the pans.
- Cool Cakes Completely: Make sure your cakes are completely cool before frosting. Warm cakes can cause the frosting to melt and slide off.
- Brown Butter Tips: When browning butter, use a light-colored pan so you can see the color change. Once you notice a nutty aroma and the butter turns a golden brown, remove it from the heat immediately to avoid burning.
Recommended Tools
Stock your kitchen with the essentials!
- Stand mixer
- Cooling rack
- 6 inch cake pans – fat daddios is my favorite brand ever!
- Piping bag
- Serrated knife
- Large bowl – this is actually a set that i love!
- Electric hand mixer
FAQs – Mini Pumpkin Cake
Can I use a different type of oil instead of vegetable oil?
Yes, you can substitute vegetable oil with an equal amount of other neutral-flavored oils like canola oil or sunflower oil. You could also use melted coconut oil for a slightly different flavor.
What can I use if I don’t have pumpkin pie spice?
If you don’t have pumpkin pie spice, you can make your own by combining 2 parts ground cinnamon, 1 part ground ginger, 1 part ground nutmeg, and a pinch of ground cloves or allspice.
Can I make these cakes in cupcake form?
Yes, you can make these into cupcakes by dividing the batter into a lined cupcake pan. The baking time will be shorter—about 18-22 minutes.
How can I make the frosting sweeter or less sweet?
To make the frosting sweeter, simply add more powdered sugar, ¼ cup at a time, until you reach your desired sweetness. To make it less sweet, you can reduce the powdered sugar, but this may affect the consistency. If it becomes too thin, you can thicken it with a bit more cream cheese.
Can I make the cake layers ahead of time?
Yes, you can bake the cake layers ahead of time. Once they are completely cool, wrap them tightly in plastic wrap and store them in the refrigerator.
What’s the best way to store leftover frosting?
Leftover frosting can be stored in an airtight container in the refrigerator for up to 5 days. Before using, bring it to room temperature and beat it again to restore its creamy consistency.
Can I use a hand mixer instead of a stand mixer?
Yes, you can use an electric hand mixer if you don’t have a stand mixer. Just make sure to mix on medium speed for the same amount of time to achieve the proper texture.
Storing and Freezing Instructions
- Storing: Keep the mini pumpkin cakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Wrap the unfrosted cakes in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw before frosting and serving.
FOR MORE RECIPES LIKE THIS, HERE ARE SOME YOU SHOULD TRY
- The Ultimate Brown Butter Chocolate Chip Cookies: No Chill Time!
- The Best Apple Crisp Cheesecake (With Crumble)
- Caramel Spice Cake With Salted Caramel Frosting
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Recipe
Mini Pumpkin Cake
Ingredients
For the Cake Layers
- ⅔ cup granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs room temperature
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin purée not pumpkin pie filling
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cardamom
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¾ teaspoon salt
For the Brown Butter Frosting
- ½ cup unsalted butter
- 4 ounces cream cheese room temperature
- 5-6 cups powdered sugar
- 1-2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
For the Cake
- Preheat your oven to 325°F. Spray two 6-inch round cake pans with non-stick cooking spray, line with parchment paper, and spray again. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, pumpkin pie spice, cardamom, cinnamon, ginger, nutmeg, and salt until combined. Set aside.1 ½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon pumpkin pie spice, ¼ teaspoon ground cardamom, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¾ teaspoon salt
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream the granulated sugar, brown sugar, and eggs on medium speed until light and fluffy, about 5 minutes.⅔ cup granulated sugar, ½ cup light brown sugar, 3 large eggs
- Add the vegetable oil and vanilla extract, and beat on medium speed until fully incorporated, about 30 seconds. Add the pumpkin purée and mix on low speed until combined, about 30 seconds more.½ cup vegetable oil, 1 teaspoon pure vanilla extract, 1 cup pumpkin purée
- With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
- Evenly distribute the batter between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Let the cakes cool in the pans for 20 minutes, then transfer them to a wire rack to cool completely. Once they reach room temperature, wrap them in plastic wrap and store them in the fridge for up to 5 days, or in the freezer for up to 6 months.
For the Brown Butter Frosting
- In a medium-sized saucepan, melt the butter over medium heat. Continue to cook, stirring constantly, until the butter foams, the milk solids separate, and the butter begins to brown and emit a nutty aroma. Once browned, remove from heat, transfer to a glass bowl, and let it cool completely to room temperature.½ cup unsalted butter
- In the bowl of a stand mixer fitted with the paddle attachment, combine the browned butter and room temperature cream cheese. Beat on medium-high speed for 2-3 minutes until creamy.4 ounces cream cheese
- Gradually add the powdered sugar, starting with 5 cups, then the vanilla extract, heavy cream, and a pinch of salt. Mix on low speed until just combined, then increase to medium speed and beat for an additional 2 minutes. If the frosting is too thick, add more cream or powdered sugar to achieve the desired consistency.5-6 cups powdered sugar, 1-2 tablespoons heavy whipping cream, 1 teaspoon vanilla extract, Pinch of salt
Assembly
- Place a small dollop of frosting in the center of your cake board to act as glue. Place the first cake layer, top side up, on the cake board. Spread about 1 cup of frosting evenly over the top.
- Place the second cake layer, top side down, on top of the frosting. Apply a thin crumb coat of frosting over the entire cake to lock in any crumbs. Freeze the cake for 10-15 minutes to set the crumb coat.
- Frost the cake with the remaining brown butter frosting, ensuring smooth, even coverage. Serve the cake at room temperature.
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