Pumpkin Buttermilk Mini Cakes

Author Notes

We’re well into pumpkin season and I’m almost embarrassed that this is the first pumpkin recipe I’ve shared on the blog, but it sure is a good one to start with. Like most, I love pumpkin. Carving pumpkin, pumpkin puree, pumpkin spice, and of course all food with pumpkin. What’s great and universal about this vegetable is that it pairs well with both sweet and savory dishes: pumpkin risotto, pasta, pie, cookies, ice cream, bread, soup, chilli, pancakes, muffins...etc. I could go on and on with the list, but I’ll spare you the excess.

Now let’s get to the best part — the cake. A simple but decadent cake, rich but also light in its layers (sounds like an oxymoron, but trust me, once you try it, you’ll understand), the batter smooth and so it the baking process. There’s no butter, no creaming of sugar nor whipping of eggs, just mixing together the dry and the wet ingredients. It’s just a matter of a few whisks and stirs that will result in a delightfully moist cake in under an hour!

The cake tastes similar to carrot, but lighter and smoother than its cousin. So what better to go with pumpkin than cream cheese. That’s why I decided to make a pumpkin-spiced cream cheese frosting. Because the batter is not too sweet, a rich buttercream pairs wonderfully with the cake. Made with cream cheese, butter, confectioners sugar, vanilla extract, cinnamon, and pumpkin liquor, this frosting is sinfully delicious. The vanilla extract perfumes the cream cheese and elevates the aromas, the cinnamon is added for warmth and spice, and the pumpkin liquor, which is optional and you could substitute heavy cream, lightens the frosting and gives it that extra pumpkin kick.

I made 4 mini cakes by baking the batter on a sheet pan and using a stencil to cut out 3 inch rounds. I love these little individualized cakes because they are fun to make and feel personal. It’s a great party activity whether you’re decorating or serving these to your guests. Something about having an individual cake versus a slice makes it all that more special. As mentioned above, this batter will work for any kind of cake mold or cupcake. Just note that the cooking time will vary per method.

These pumpkin mini cakes are perfect Thanksgiving, Halloween (you could dye the frosting black for a spooky theme) or for a fall gathering. These cakes are fantastically festive, incredibly delicious, and so easy to make. It’s a quick cake that you’ll surely want to keep the recipe on hand, if friends or family are coming over. It’s sure to impress and you’ll be even happier once you taste it yourself! —Fried Parsley