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–+ servings
close up of a mini pumpkin layered cake with cream cheese frosting next to a metal spoon
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5 from 55 votes

Mini Pumpkin Layer Cakes

These mini pumpkin layer cakes are filled with cream cheese frosting and are full of pumpkin spice flavor! Enjoy these individual mini cakes made with soft, fluffy pumpkin sponge cake. A perfect holiday dessert for small gatherings. 
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American, Asian
Servings: 8
Calories: 428kcal

Equipment

Ingredients

Wet Ingredients

Dry Ingredients

  • ⅔ cup sugar - (130g) for egg whites
  • ⅔ cup sugar - (130g) for egg yolks
  • ½ teaspoon salt - (3g)
  • 1 ⅔ cup cake flour - (200g)
  • 1 ⅛ teaspoon baking powder - (5g)
  • ½ teaspoon cream of tartar - (2g)
  • 2 teaspoons pumpkin spice mix - (8g)

Cream Cheese Frosting

  • 8 oz block of cream cheese - softened
  • ½ cup butter - softened
  • 3 cups powdered sugar - sifted
  • 1 teaspoon vanilla extract
  • 2 teaspoons milk - (optional) to thin out the frosting
  • small pinch of salt
US Customary - Metric

Instructions

Egg Yolk Mixture

  • First preheat your oven to 350 degrees F. Add the egg yolks in a medium size bowl and break them up. Next, add in the sugar, salt, oil, and pumpkin puree. Mix until the sugar is completely dissolved.
    sugar being added to egg yolks in a metal bowl with a whisk
  • Next, sift in the cake flour, baking powder, and pumpkin spice mix. Mix together until just combined and you don't see any dry bits of flour.
    flour and pumpkin spice being sifted into a metal bowl with cake batter

Egg White Meringue

  • Add the cream of tarter and egg whites into a large mixing bowl. Whip the egg whites until it becomes frothy then slowly add in the sugar in three parts.
    Whip on high until you get firm peaks - the meringue holds a peak but the tip falls over. In other words, the meringue should be 90% of the way to stiff peaks.
    egg whites in a stand mixer with a whisk attachement

Make the Batter & Bake

  • Combine the meringue into the egg yolk mixture in two batches. Carefully fold them together so that the meringue doesn't deflate.
    pumpkin cake batter mixed with egg white meringue in a metal mixing bowl
  • Line a baking pan with parchment paper and add the batter into the pan. Bake at 350 degrees F for about 15 to 20 minutes or until a toothpick comes out clean.
    If you'd like thinner layers, divide the batter into two baking sheets and cut the baking time in half. Or you can slice the layer in half once it's baked and cooled.
    pumpkin cake batter smoothed out with a pastry scraper
  • Once completely cooled, use pastry rings to cut small circles from the cake sheet.
    rounds of pumpkin sheet cake on a metal cooking rack

Cream Cheese Frosting

  • In a large bowl, cream together the butter and cream cheese until it’s completely combined. There should be no lumps or distinguishable parts of butter or cream cheese.
    If using a stand mixer, use the paddle attachment. Or you can use a hand mixer.
    yellow stand mixer creaming butter and cream cheese together
  • Next, add in the sifted powdered sugar, vanilla extract, and salt. Beat together until it's smooth and creamy. If you find it's too thick, add a teaspoon of milk at a time.
    powdered sugar added to a mixing bowl with creamed butter and cream cheese
  • Wait until the cake has completely cooled before piping the cream cheese frosting otherwise, it may melt. Use a piping bag fitted with a pastry tip or use a ziplock bag with a small hole cut into a corner. Serve immediately or store in the fridge until ready to serve.
    three mini pumpkin cakes with cream cheese frosting on a white plate with a spoon

Notes

  • Store leftover cake in an airtight container in the fridge for up to 3 days.
  • Leftover cream cheese frosting can be store in an airtight container in the fridge for up to 3 days. 
  • Baking time is based on baking in a single jelly roll cake pan that measures 15 x 10 x 1 inches. 
Tips: 
  • For a soft, fluffy cake, be sure not to over bake the cake. Insert a toothpick in the center and when it comes out clean, it's done.
  • Be sure to gently fold in the egg whites with the pumpkin cake batter. Avoid over mixing as it can deflate the egg whites and cause the cake to be tough and dense.
  • Wait for the cake to completely cool before slicing into it. This will get you cleaner, smoother slices.
  • For a layered pumpkin cake, you can leave the cake sheet as is or you can slice the layers in half to make thinner layers.
  • Use a sharp cake knife and use slow, broad strokes to create even layers. Placing the cake sheet in the freezer for 15 to 20 minutes can help with cutting layers as it will slightly harden.
  • Cut the cake rounds after the layers are made.

Nutrition

Calories: 428kcal | Carbohydrates: 68g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 113mg | Sodium: 192mg | Potassium: 170mg | Fiber: 1g | Sugar: 53g | Vitamin A: 2759IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg