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!
There are so many reasons why you need to bake this pumpkin layer cake and share it with everyone you know (or keep it mostly for yourself - it’s that good!). It comes together quickly and is easily made in just two bowls.
No need for a stand mixer, this stir-together recipe 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.
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Ingredients in Pumpkin Cake
Here is a quick glance at some of the ingredients needed beyond basic pantry staples. Find a complete list with quantities in the full recipe to follow.
- Canned Pure Pumpkin puree
- Canola or grapeseed oil
- Eggs
- Brown sugar
- Spices
- Cream Cheese
- Unsalted butter
- Confectioners' sugar
- Espresso powder
Tools and Equipment
These are the primary tools you will need to bake this cake:
- Mixing bowls
- Hand or stand mixer
- Two, 6-inch baking pans
- Piping bag and tip
- General kitchen tools (measuring spoons, cups, etc).
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.
How to Make an 8-inch Cake
The small-batch cake serves about 8 slices of cake. If you want to make a large cake or need more servings, you can!
Multiple the all of the cake ingredients by 1.5 and divide the batter into three, 8-inch cake pans. You can double the ingredients for a three layer, 9-inch cake.
The key is to make sure that you do not fill the cake pans more than ⅔ to ¾ of the way full. If you have extra batter, you can bake it off as cupcakes.
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.
Coffee Cream Cheese Frosting
Oh the coffee frosting! Cream cheese frosting 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!
Top Tip
If you find that the cream cheese frosting is too soft, resist the urge to add more confectioners' sugar right away. Instead, chill the frosting for 10 to 15 minutes to see if that helps stiffen it up so it spreads easily over the cake layers.
Small Batch Pumpkin Cake Recipe FAQs
No. Pumpkin pie filling had sugar and spices included.
You can freeze the baked, cooled, and unfrosted cake layers. Wrap well in plastic and store in the freezer for up to 3 months. Thaw the cake layers in the refrigerator overnight before use.
You can use instant coffee mixed with a tablespoon or two water to make a slurry. You may also eliminate the espresso all together.
Yes! Simply multiply the cake ingredients by 1.5 for a three-layer, 8-inch cake.
Layer Cake 101
New to cake decorating? Start here:
Easy Textured Buttercream Cakes
How to Make Beautiful Layer Cakes
Buy my books! Layered and Icing on the Cake
MORE PUMPKIN RECIPES TO MAKE
Pumpkin Cake with Maple Cream Cheese
Ice Cream Sandwiches with Pumpkin Snickerdoodles
Recipe
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.
Notes
- 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.
Cherry
I must have eaten half of this myself. ITS UNBELIEVABLE
Jeanne
Unbelievable
Michele Foo
Could you let me know what the texture is like? Is it dense like carrot cake?
stylesweet
Hi! No, not quite as dense as some carrot cakes. Similarly, it is an oil-based cake but it is moist and not as heavy.
Michele Foo
Thank you. And there’s no buttermilk in the cake? I don’t see it in the recipe even though you listed it as one of the ingredients at the start of this post.
stylesweet
Hi! My apologies. It is regular whole milk, as listed in the recipe. I will edit the ingredients list asap. Thank you!
Peter Gafford
I baked this for my family of 5 and we DEVOURED IT. Can't recommend enough
Trish P
One of my favorite cakes to be sure. The icing is spectacular
Pat
Don't have 6 inch pans. What other size can I use or double the recipe to use another size?
stylesweet
Hi! You could double the recipe for a three layer 8 or 9-inch cake. You could also do cupcakes. Bake times will vary (20-22 min for cupcakes, probably 25 to 30 min for the larger round cakes). Just be mindful that you don't overfill your pans. Or try in a loaf pan maybe?
Maureen
I made this in 8 inch pans. After doubling the recipe, it only fit two pans. So, it was not a tall cake but was very tasty. I would increase the spices a bit more - they were good but many people commented that more would be even better. I did ice the sides of the cake so I didn't have to worry about it drying out. It was a huge hit at Thanksgiving. I will make it again for sure.
stylesweet
How lovely! Thank you for sharing. I'll have to try it with more spice next time too. I am glad you enjoyed it. Thank you for leaving a comment!
Rachel
I have been looking for a small batch pumpkin cake. Would it be possible to bake this in three, 4 x 2 inch pans? Thank you.
stylesweet
Hi! You could totally try. Make sure not to over-fill the pans. If you have extra batter, then you could bake a few cupcakes on the side. Enjoy!
Rachel
Thank you so much!
Sydney Karlock
Hi, how tall are the cake pans
stylesweet
Hi! I use 6-inch pans that are 3-inches tall. If using 8-inch, then they are 2-inches tall. Happy Baking!
Michele Foo
Lovely cake! I made it yesterday for a friend’s birthday and it was super moist as described with just the right level of spice! The frosting goes beautifully with it too! A definite keeper.
stylesweet
Hi! Oh this is so great! I am really glad you enjoyed the recipe. Thank you!
Susana
Unbelievable combination of coffee cream cheese frosting and pumpkin cake!!! Super moist cake! My husband loved it!
stylesweet
Thank you so much! I am so glad you enjoyed the recipe.
Georgie
Amazing recipe. The perfect fall recipe!
Layla
Super moist pumpkin cake and the cream cheese frosting omg
Vita
Perfect fall recipe. Moist cake tasty frosting yum yum
Jan F.
The perfect size! We ate the whole thing over the weekend and so so good. Will make again!
Seli
Hi hi! This looks amazing. How detrimental would it be if I subbed the oil for melted butter?
stylesweet
Hi! It should be very similar and would taste great! I find butter cake just ever so slightly less moist, but with all the pumpkin, I think it will be just fine.