This Mini Pumpkin Spice Cake is the perfect treat for fall! Packed with warm spices like cinnamon, nutmeg, and ginger, this small-batch cake delivers all the flavors of autumn in a petite, 6-inch round cake. Topped with cream cheese frosting, it’s ideal for a cozy dessert for 4-6 people, making it a great choice when you don’t need a large cake but still want something homemade and delicious.
Ingredients:
For the Cake:
- ½ cup all-purpose flour (sifted)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup canned pumpkin puree
- ¼ cup vegetable oil
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- 1 egg (room temperature)
- ½ teaspoon vanilla extract
Directions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line a 6-inch round cake pan with parchment paper to ensure the cake comes out easily after baking.
Step 2: Combine the Dry Ingredients
In a medium-sized bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set the dry mixture aside.
Step 3: Mix the Wet Ingredients
In another bowl, mix together the canned pumpkin puree, vegetable oil, packed brown sugar, granulated sugar, egg, and vanilla extract. Whisk until the mixture is smooth and well-combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the pumpkin mixture, stirring gently until everything is well combined. Be careful not to overmix to ensure the cake stays light and tender.
Step 5: Bake the Cake
Pour the cake batter into the prepared 6-inch cake pan and smooth out the top. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Once baked, let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Serving and Storage Tips:
- Serving: Once the cake is fully cooled, top it with your favorite cream cheese frosting for an extra layer of sweetness and tang. This mini cake serves 4-6 people, perfect for small gatherings or a cozy dessert.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 4 days. Let it come to room temperature before serving.
Helpful Notes:
- Use Room Temperature Ingredients: Ensure the egg is at room temperature to help the batter mix more evenly, resulting in a fluffier cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake.
- Pumpkin Puree: Make sure you’re using 100% pure canned pumpkin, not pumpkin pie filling, which has added sugar and spices.
Tips from Well-Known Chefs:
- Martha Stewart: “For a perfect cream cheese frosting, make sure the cream cheese is softened to room temperature before whipping it. This ensures a smooth and creamy texture without any lumps.”
- Mary Berry: “When baking with spices, always use fresh ground spices for the most vibrant flavors. Over time, spices lose their potency, so check your cinnamon, nutmeg, and ginger before baking.”
Frequently Asked Questions:
- Can I double the recipe to make a larger cake?
Yes, you can double the recipe and bake it in a 9-inch round cake pan. Adjust the baking time to about 30-35 minutes. - Can I use fresh pumpkin instead of canned?
Yes, you can use homemade pumpkin puree. Just make sure it’s thick and not too watery, as canned pumpkin is more concentrated in flavor and texture. - What’s the best frosting for this cake?
Cream cheese frosting is a classic pairing with pumpkin spice cake, but you can also use a simple vanilla buttercream if you prefer. - Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour. The texture may vary slightly, but it will still be delicious. - Can I freeze the cake?
Yes, the cake can be frozen without the frosting. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before frosting and serving. - What can I use instead of vegetable oil?
You can substitute vegetable oil with melted coconut oil or even melted butter for a richer flavor. - How can I make this recipe vegan?
You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use dairy-free yogurt and a vegan frosting. - What can I use instead of Greek yogurt?
You can substitute Greek yogurt with sour cream or even buttermilk for a moist texture. - Can I add mix-ins like nuts or chocolate chips?
Absolutely! Chopped pecans, walnuts, or even mini chocolate chips would make a great addition to the cake batter. - How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter, bake for a few more minutes.
This Mini Pumpkin Spice Cake is perfect for satisfying those autumn cravings in a small, manageable size. The warm spices and moist pumpkin base paired with creamy frosting make it a comforting and delicious dessert you’ll want to make again and again. Enjoy!
