Mini Pumpkin Layer Cakes

We’ve already discussed how everything is better when it’s mini right? I mean come on- mini=cute and I love cute things. So, whenever given the chance to shrink things down to itty bitty proportions- I take it! This is my favorite pumpkin cake, made into teeny 3-inch layer cakes. I think they are just about the cutest things ever and it doesn’t hurt that they are also delicious.

I wanted a super-thin layer for these cake-lets, so I poured the batter into a half-sheet pan and cut out little rounds using a 3-inch biscuit cutter. Those layers were frozen and frosted into little layered beauties. Now this recipe is top notch whether you want to make a full-sized layer cake or even cupcakes. (I tell you I make it every year!) But I made these cakes with a special occasion in mind, so I thought mini individual layer cakes was just the thing.


Mini Pumpkin Layer Cakes

Mini Pumpkin Layer Cakes

Yield: 6 mini cakes


For the Cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves3/8 cup light brown sugar
  • 2 large eggs
  • 3/8 cup vegetable oil
  • One cup pumpkin puree
  • 1/4 cup whole milk


  • 1 8oz pacakge of cream cheese, softened
  • 4 tablespoons of butter, softened
  • 1 teaspoon vanilla extract, (or vanilla bean paste if you have)
  • 2-3 cups powdered sugar


For the cake:

Preheat the oven to 350F. Grease or spray a half sheet pan and line the bottom with parchment, set aside.

In a medium bowl combine the flour, baking powder, baking soda, salt, and spices. Whisk together and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and brown sugar for 2-3 minutes or until fluffy. Add the oil and pumpkin, beating until smooth.

Gradually mix in the dry ingredients in 3 batches alternating with milk, starting and ending with the dry ingredients. Don't over-mix!

Pour the batter into the sheet pan and use an off-set spatula to evenly spread it throughout the pan. (This batter pretty much stays where you put it, so if it is spread unevenly it will likely bake that way.)

Bake for about 15 minutes, or until baked through and just slightly golden. (This bakes up pretty quickly since it's so thin, I would check it every minute or two after 10 minutes so it doesn't over-bake.)

Allow cake to cool and then place a sheet of parchment on your work-space and carefully flip the cake onto it. Peel off the parchment.

When cool- use a 3-inch biscuit cutter to stamp rounds out of the cake. Freeze the rounds until ready to frost.

For Frosting:

Whip the cream cheese and butter until light and fluffy. Add the vanilla and the powdered sugar, a little at a time until the desired sweetness and consistency is reached.

To Assemble:

Place one cake round on a piece of parchment and spread 2 tablespoons of frosting on top. Repeat with 2 or 3 more layers, and either leave the sides of the cake exposed or give it a crumb coat and frost the whole thing.

Top with cake crumbs and (in my case,) toffee bits!


Cake Recipe adapted from: Food & Wine

Did you make this recipe?

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Mini Pumpkin Layer Cakes


  1. seriously how cute are these?! everything is better when mini and personalized :) oh and the pumpkin part doesn’t hurt either!

  2. It was nice to come in from a nice morning walk, to be greeted by THIS post. Fall is definitely in the air, here in Pennsylvania–I’m pretty sure it is actually the FIRST day of fall, but let me check on that…. Yesterday, it was almost 85 degrees…but, somehow magically the temperature dropped a good 20-25 degrees. There was a cool fall-like breeze this morning. You can’t beat it.

    These mini cakes look great! Thanks for sharing!

  3. Everything is cuter in mini size!! What a great cake and lovely round up of desserts for Lauren!! She deserves nothing else :)

  4. Yay mini things!! I found a baby, tiny, (no, like super tiny) carrot and it was so cute I almost cried. I wanted to find a hamster and feed it to him.

    Anyway, this looks delicious!

  5. Oh my goodness, how cute are these?! Thank you so much for all your hard work in organising the shower for Lauren – I’ve loved seeing all the mini treats that everyone came up with!

  6. What a fun celebration for Lauren and her new bundle of joy!

    Can we just talk for a second about how obsessed I am with these teeny tiny cakes?! They’re even better than cupcakes. I want to throw a party just for these cakes.

  7. These cakes are adorable!! Just wondering, where did you ever find the mini cake stands?

  8. These look super cute! Question for you: if i wanted to make this cake in “full size” (not the mini version), how long would it need to cook in the oven for?

  9. Do you allow the mini layers to thaw before frosting? Or do you suggest frosting them and assembling while they are frozen?

  10. These cakes are too cute! I want to use them for my daughters baby shower. Where on earth did you get those adorable cake plates?

  11. I just made these cakes for #FizzyPartyFallHarvest (check out the hashtag on Instagram to see a pic).
    I loved how easy it was to make these, how moist and good the cake was and the frosting was delicious! I kept licking the bowl :D
    My guests loved these too and I didn’t have any left.

  12. This recipe is great! I will try for the holidays. Do you have a count of how many mini cakes can be made with one batch?


  13. Hi! I love these but what other flavor so you suggest besides pumpkin? I have lots of no -pumpkin fans in the family.


    1. Hmm- hard to say what would work because I’ve never used anything besides pumpkin, but something like apple sauce or banana may work!

  14. These are too cute!! Just want to confirm the brown sugar is 3/8 cup? And also ask if I could use pumpkin pie spice blend instead and if so how much would you recommend to replace the other spices? Thanks!

    1. Yes to 3/8 cup! I don’t use pumpkin pie spice very often so unfortunately I don’t know the replacement but I bet google could help! :)

      1. I had the same question about the brown sugar. I don’t have a 3/8 cup measure, what is that close to? 1/4 plus 1/8?

  15. I wanted to make these cause they look awesome. How many servings does this make? Also how would I go about making these a day before hand (I’m inexperienced)? Would I just make the cake and icing separately, keep them refrigerated and assemble it the day of?

    Thank you.

    1. The recipe makes 6 mini cakes! Yes you could make the cakes before hand, freeze the layers and then frost when ready to serve. They only take a short time to thaw at room temp!

  16. Hello
    I wanted to ask about the rolls you make, can I use any gluten free all purpose flour to make these ?
    Love your pictures makes me want to cook it all
    Tonight I made pumpkin bread and tomorrow I’m making the tortilla soup!!!

    1. Hi Kristine. I’m sorry but I’ve never baked with Gluten Free Flour so I really don’t know too much about it. I know some brands make blends meant for baking and I imagine something like that would work well!

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