Mini Pumpkin Cake
What could be cuter than a trompe l'oeil mini pumpkin cake? The cakes are moist and full of Fall spices, which are nicely complimented by the cream cheese frosting in the middle.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1 pinch ground cloves
- 1 pinch nutmeg
- 2 cups granulated sugar
- 1/4 cup brown sugar (lightly packed)
- 1/2 cup melted coconut oil
- 1/4 cup vegetable oil
- 1/3 cup plain yogurt
- 1 can pumpkin puree (15 oz)
- 1/2 tsp salt
- 3 large eggs
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 lb confectioners' sugar
- 1 cup salted butter (room temp)
- 1/4 cup milk (add in slowly until you achieve desired consistency)
- 1 tsp vanilla extract
- 10 drops orange food coloring (Amount of food coloring will depend on brand used and desired color.)
Instructions
- 1
For the Cake
- 2
Preheat oven to 350F. Butter and flour your mini bundt pans.
- 3
Cream the oils and sugar together, then add in the yogurt and mix until combined.
- 4
Mix in eggs one at a time, making sure one egg is incorporated into the mixture before adding the next.
- 5
In a separate bowl sift the remaining dry ingredients together.
- 6
Mix dry ingredients into the sugar/egg mixture in three batches alternating with the pumpkin puree. Mix until just combined.
- 7
Spoon or pipe your batter into the pans, filling 2/3 the way up.
- 8
Bake at 350 for about 20 minutes or until wooden skewer inserted into center comes out clean.
- 9
Allow to cool in pan for about 10 minutes before inverting onto a wire rack.
- 10
For the Cream Cheese Frosting
- 11
Beat the cream cheese in a bowl until it is smooth. Add in vanilla and powdered sugar and mix until ingredients are well-incorporated and desired consistency is reached.
- 12
For the Buttercream
- 13
Beat butter until light and fluffy, add vanilla and then slowly add sugar. Add milk a few tablespoons at a time until desired consistency is reached. You will want a stiffer buttercream so you might be using less milk. Finally add in the food coloring.
- 14
Assembly
- 15
Cut bottoms off cakes (less if you want tall pumpkins, more if you want rounder ones).
- 16
Pipe or smear cream cheese frosting onto the bottom of one mini bundt cake and sandwich together.
- 17
Cover in orange buttercream and sculpt into a pumpkin shape. (I cut a yogurt container up to make my tools. The best ones were a rounded off "V" to scrape the indents and a straight edge to sooth the sides)
- 18
Top with a stem. I used a real pumpkin stem but you can make one from fondant or even very thick buttercream.