Mini Pumpkin Cakes with White Chocolate Icing

Get ready to fall in love with these adorable Mini Pumpkin Cakes! Two soft pumpkin spice bundt cakes are sandwiched together with gooey caramel sauce, drizzled in creamy white chocolate icing, and finished with a cinnamon stick and edible leaf for that too-cute-to-eat pumpkin look. This recipe is perfect for cosy autumn gatherings, Halloween parties, Thanksgiving, or simply if you want to celebrate pumpkin season!

This recipe is part of my Mini Cake Recipe Series, which includes these delicious Mini Cherry Bakewell Cakes. More recipes coming soon!

Ingredients To Make Mini Pumpkin Cakes

This recipe uses the ‘blending’ method’ to make extra light, fluffy, and moist pumpkin cakes. This consists of making two mixtures, one with the wet ingredients and one with the dry, then combining (or blending!) the two together. To make these mini pumpkin cakes you will need:

• Self-raising flour: Binds the mixture together and helps the cakes rise. If using plain all-purpose flour, add 1.5 teaspoons of baking powder.
• Pumpkin spice mix: A cosy blend of warming spices used to flavour the cake mixture. You can find my homemade recipe further down in the blog post.
• Sunflower or vegetable oil: Gives the sponge a soft, moist and fluffy texture.
• Eggs: Adds richness and fluffiness to the sponge. This recipe uses two medium-sized, room temperature eggs. You can sub for 1.5 large eggs if needed.
• Vanilla extract: Gives the sponge a sweet, delicate, and fragrant flavour.
• Light brown sugar: The molasses in light brown sugar gives the sponge a subtle caramel flavour and pairs beautifully with pumpkin.
• Pumpkin puree: Gives the cake a buttery, subtly sweet and mellow pumpkin flavour. Canned pumpkin puree is smooth, blended, and can be added straight into the mixture. In the UK, canned pumpkin can be tricky to find but I’ve had the most luck in the American sections of big supermarkets or here on Amazon.
• Caramel sauce: For ease, I bought a jar of good-quality caramel sauce. Avoid the squeezy bottles of caramel used for ice cream as these have a much thinner consistency.
• White chocolate icing: My easy 3-ingredient white chocolate icing is a blend of double cream, white chocolate and icing sugar, all in equal measure. Plus we add a pinch of salt to balance and enhance the chocolate flavour.
• Pumpkin decorations: Finish the cakes with a cinnamon stick and an edible green leaf. I made my own using ready-to-roll green fondant and leaf cutters.

Which Baking Tin To Use

I recommend using this mini decorative bundt tin for this recipe, as it will bake perfect pumpkin-shaped cakes with indented ridge detailing. To prevent the cakes from sticking, I always grease and flour the tin beforehand to create an extra non-stick barrier. First brush the inside of each hole with melted butter, ensuring it coats all of the grooves and edges. Then sprinkle plain flour into each hole, and tilt the tin in all directions until the surface has a light coating of flour. Turn the tin upside down and tap out any excess flour.

Homemade Pumpkin Spice Mix Recipe

Pumpkin spice mix is a blend of warming spices that captures the essence of Autumn in every pinch. You can buy tubs of pumpkin spice mix, however making your own is super easy and you’ll most likely already have the spices stashed away in your cupboard! To make your own pumpkin spice mix, stir these spices together and store in a sealed pot (it will last for 1-2 years):

• 2 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves

How To Decorate These Mini Pumpkin Cakes

Once the sponges are baked and cooled, it’s time to turn them into mini pumpkin cakes! Here’s how:

• Level the cakes: Use a sharp knife to carefully trim off the base of each sponge. This will ensure they have a flat, even base and can be stacked together to create the pumpkin shape.
• Sandwich together with caramel: Turn half of the bundt cakes upside down and spread a teaspoon of caramel sauce over each. Then sandwich with the remaining cakes. The caramel adds a delicious sweet flavour and gooey texture, acting as a tasty ‘glue’ to stick the cakes together.
• Pipe white chocolate icing on top: My three-ingredient white chocolate icing is quick and easy to whip up. It’s the perfect consistency for piping over the cakes to create the pumpkin ridges.
• Add the finishing touches: Push a cinnamon stick into the middle and place an edible leaf on top to make these pumpkin cakes extra special!

Mini Pumpkin Cakes with White Chocolate Icing

Get ready to fall in love with these adorable Mini Pumpkin Cakes! Two soft, moist bundt cakes are sandwiched together with gooey caramel sauce, drizzled in creamy white chocolate icing, and finished with a cinnamon stick and edible leaf for that too-cute-to-eat pumpkin look. This recipe is perfect for cosy autumn gatherings, Halloween parties, Thanksgiving, or simply if you want to celebrate pumpkin season!

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Prep: 1 hour hour

Cook: 18 minutes minutes

Total: 1 hour hour 18 minutes minutes

Servings: 6

Equipment

• Mini bundt tin
• Piping bags
• Leaf cutters

Ingredients

To prepare the bundt tin:

• Melted butter or cooking spray
• 1 tablespoon  Plain flour

For the pumpkin cakes:

• 150 grams Self raising flour
• 1 tablespoon Pumpkin spice mix you can find my homemade recipe in the main blog post above
• 130 millilitres Vegetable oil
• 2 medium Eggs room temperature
• 1 teaspoon Vanilla extract
• 150 grams Light brown sugar
• 100 grams Canned pumpkin puree

For the white chocolate icing:

• 50 grams White chocolate
• 70 millilitres Double cream
• 50 grams Icing sugar
• Pinch Salt

For the decoration:

• 6 teaspoons Caramel sauce
• 6 Cinnamon sticks
• 6 Edible green leafs either shop-bought or make your own using green ready-to-roll icing and a cookie cutter

Metric – US Customary

Instructions

Start by making the pumpkin bundt cakes:

• Preheat oven to 160°C fan / 180°C conventional. Brush the melted butter into the holes of the mini bundt tin, ensuring all the grooves and edges are fully coated. Then sprinkle the flour inside each hole and tilt the tin in all directions to lightly coat the surface. Tip the tin upside down and tap out the excess flour.
  Melted butter or cooking spray, 1 tablespoon  Plain flour
• In a large bowl, stir the flour and pumpkin spice mix together to combine.
  150 grams Self raising flour, 1 tablespoon Pumpkin spice mix
  
• In a separate bowl, whisk the vegetable oil, eggs, vanilla extract and brown sugar together until well combined. Then whisk in the pumpkin puree.
  130 millilitres Vegetable oil, 2 medium Eggs, 1 teaspoon Vanilla extract, 150 grams Light brown sugar, 100 grams Canned pumpkin puree
• Pour the wet ingredients into the dry, and fold until the mixture is smooth and combined. It won't be very thick!
  
• Pour the mixture into a large piping bag and snip off the end. Pipe the mixture into each hole of the bundt tin, filling them just over halfway. You can use spoons to fill the tin instead, but I found piping is quicker and easier.
  
• Bake for 18-20 minutes until risen and golden. Leave to cool in the tin for 20 minutes, then use a knife to carefully remove from cakes from the tin. Leave to cool on a wire rack.
  

Now make the white chocolate icing:

• Finely chop the white chocolate into very small chunks and place in a large glass bowl.
  50 grams White chocolate
• Pour the cream into a saucepan and place over low heat. Stir until the cream is steaming and piping hot (but not boiling).
  70 millilitres Double cream
• Pour the hot cream over the white chocolate to cover it completely. Turn a plate upside down and place it over the bowl to trap in the heat. Leave for 3-4 minutes.
• Stir with a spatula until the mixture is smooth and melted. If there are any small lumps of chocolate, pop the bowl in the microwave for 10-20 seconds and repeat.
• Sift in the icing sugar and salt and stir to make a smooth and glossy icing. Set aside for 20 minutes to thicken up, then spoon into a piping bag and snip off the tip to make a small hole.
  50 grams Icing sugar, Pinch Salt
  

Decorate the pumpkin cakes:

• Use a sharp knife to trim the base of each cake so they have a flat, even surface.
  
• Turn half of the cakes upside down (flat side facing up) and spread a teaspoon of caramel over the sponge. Sandwich together with the other cakes (flat side facing down) to make the pumpkin shape.
  6 teaspoons Caramel sauce
• Starting from the middle, pipe the icing in a zigzag motion moving around the top of the cake. Be careful not to squeeze too much as the icing will drip down the sides.
  
• Finish by pushing a cinnamon stick in the middle of each cake and placing an edible leaf on top. Enjoy!
  6 Cinnamon sticks, 6 Edible green leafs
  

Video

Notes

Store your Mini Pumpkin Cakes in a sealed container, at room temperature, for 3-4 days.