Small-Batch Pumpkin Cake with Coffee Cream Cheese Frosting
Sep 20, 2024 12:09 PM
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 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.
Oh the 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.
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
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
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