Mini Pumpkin Layer Cake
Ingredients
The cake
-
1
cup
all-purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
½
teaspoon
cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
⅛
teaspoon
ground cloves
-
⅜
cup
light brown sugar
-
2
large
eggs
-
⅜
cup
vegetable oil
-
1
cup
canned pumpkin puree
-
¼
cup
whole milk
The frosting
-
8
oz
cream cheese, softened
-
4
tablespoons
butter, softened
-
1
teaspoon
vanilla extract
-
2
cups
powdered sugar
Instructions
- Preheat the oven to 350°F (176°C) and prepare a half-sheet pan with grease and parchment paper.
- In a bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, and spices.
- Using a stand mixer, beat the eggs and brown sugar until fluffy, then add the oil and pumpkin.
- Gradually mix in the dry ingredients alternating with the milk, being careful not to overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 12 to 15 minutes until golden and cooked through, then let cool.
- Once cooled, flip the cake onto parchment and cut into 3-inch rounds.
- Whip the cream cheese and butter until fluffy, then add vanilla and powdered sugar.
- Layer the cake rounds with frosting, topping with cake crumbs before serving.
Nutrition Facts (estimated)
Servings
4
Calories
770
Total fat
35g
Total carbohydrates
110g
Total protein
7g
Sodium
577mg
Cholesterol
113mg
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