This small-batch Pumpkin Cake is made up of two layers of super moist, pumpkin spice cake with coffee cream cheese frosting. Think of all of your favorite Pumpkin Spice Latte flavors, but as a layer cake!
Small-Batch Pumpkin Cake
There are so many reasons why you need to bake this pumpkin cake and share it with everyone you know (or keep it mostly for yourself - it’s that good!). It comes together quickly and can be easily made in just two bowls. No need for a stand mixer, this stir-together recipes relies on oil to keep it extra tender and moist.
The small-batch size is perfect for sharing with just your family or along side other fall favorites for Thanksgiving. This 6-inch cake is only two-layers tall but still thick with the most incredible frosting.
Coffee Cream Cheese Frosting
Oh the frosting! It is a cream cheese frosting that is flavored with espresso. The coffee and tangy cream cheese tastes cut through the sweetness of the frosting.
You might be thinking pumpkin and coffee together? Just look to any coffee shop this time of year, and they can confirm that pumpkin spice and coffee indeed go hand in hand.
Need a pumpkin cake to serve a crowd? Try this Pumpkin Pie Layer Cake!
A word about naked cakes
When the sides of a cake are exposed, it can start to dry out faster. A full coat of buttercream protects the cake crumb and keeps the moisture in longer, especially in the refrigerator. Since this cake has cream cheese frosting, it will need to be refrigerated until 20 minutes before serving (please remove the cake from the fridge before eating - the frosting should not be cold when you go to take a bite).
How to keep cake moist
- Assemble the cake just before serving. Okay, I know I said refrigerate until 20 minutes before serving, but you could assemble up to a couple hours before serving, so long as it is not too warm.
- Place the cake in a cake box, wrap the box in the plastic wrap, then place the whole thing in the refrigerator. This keeps the frosting from being disturbed while protecting the whole cake.
- Lightly wrap the cake in plastic then refrigerate. If you aren’t concerned about messing up the frosting, then just wrap it up. Alternatively, you could place the cake in the refrigerator just until the frosting sets and firms up, then wrap it in plastic.
Read more about How to Make a Naked Cake.
Serving and Storage:
- The cake is best served within 2 days. Because the sides of the cake are not frosted, it will begin to dry out after a couple of days. It may still be served up to 3 to 4 days.
- Serve the cake at room temperature. It may be left at room temperature for a few hours after assembling.
- Store leftovers, loosely covered in the plastic wrap, in the refrigerator for up to 3 to 4 days. Allow cake to come to room temperature before serving.
Small-Batch Pumpkin Cake with Coffee Cream Cheese Frosting
Ingredients
Pumpkin Spice Cake
- 1 ⅔ cup all-purpose flour
- 1 ½ teaspoon baking powder
- 1 ¼ teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- ⅔ cup canola oil
- ½ cup dark brown sugar packed
- ½ cup granulated sugar
- ⅓ cup milk
- 2 large eggs
- 1 tablespoon pure vanilla extract
Coffee Cream Cheese Frosting
- 1 cup cream cheese brick-style, softened
- ½ cup butter softened
- 2 teaspoon pure vanilla extract
- 2 teaspoon instant espresso powder
- 3 ½ to 4 cups confectioners' sugar
- ¼ teaspoon salt
Instructions
Pumpkin Spice Cake
- Preheat the oven to 350°F. Grease and flour two, 6-inch cake pans and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
- In a large mixing bowl, whisk together the pumpkin puree, oil, brown sugar and granulated sugar until smooth. Add the milk, eggs, and vanilla and mix until combined.
- Add the dry ingredients and stir to combine.
- Pour the batter into the prepared pans and bake for 26 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.
- Allow the cakes to cool on a wire rack for about 15 minutes before removing them from their pans. Continue to completely cool the cakes before frosting.
Coffee Cream Cheese Frosting
- Mix the cream cheese and butter together using a hand or stand mixer until smooth.
- Meanwhile, dissolve the espresso powder in the vanilla extract. Add the espresso mixture to the cream cheese and mix to combine.
- Add in about 3 ½ cups of the confectioners’ sugar and salt. Starting on low speed, mix the frosting until the sugar begins to incorporate. Turn the mixer up to medium speed and mix until light and smooth.
- The frosting should be a soft, spreadable consistency but still thick enough to hold its shape when piped. Add in the remaining sugar as necessary.
Assembly
- Once the cakes have completely cooled, use a long serrated knife to trim the tops until flat
- Place on layer of cake on a cake board or serving plate. Place a heaping cup of frosting on top and spread out until smooth with an offset spatula.
- Place the second layer of cake on top, cut-side down. Place a heaping cup of frosting on top and repeat.
- Fill a piping bag fitted with a star with the remaining frosting. Pipe consecutive spirals around the top edge of the cake.
Leave a Reply