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mini pumpkin cakes

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
Cook: 18 minutes
Total: 1 hour 18 minutes
Servings: 6

Equipment

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.