Small-Batch Pumpkin Cake with Coffee Cream Cheese Frosting
This small-batch Pumpkin Cake is made up of two layers of super moist, pumpkin spice cake with coffee cream cheese frosting.
Servings: 8
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.