Single Layer Pumpkin Cake with Cream Cheese Frosting
This post may contain affiliate links, please read the privacy policy for details.
Prep Time 15 mins | Bake Time 35 mins | Chill time 30 mins | Total Time 1 hr 20 mins
A tiny pumpkin cake with big fall energy. Because sometimes making an entire cake is simply too much commitment.
What is a Single Layer Pumpkin Cake?
This mini single layer pumpkin cake is everything you want from a cozy fall dessert without requiring an entire afternoon, three cake pans, or a house full of people to eat it. The cake is soft, moist, and warmly spiced with pumpkin pie spice, while a generous layer of tangy cream cheese frosting balances the sweetness perfectly. Made in a 6 inch round cake pan, this little cake is just the right size for a small celebration, a weekend baking project, or a very valid excuse to make pumpkin cake in August. No layers, no complicated decorating, and absolutely no need to wait for fall.
Ingredients You Will Need
All purpose flour
Baking powder
Pumpkin pie spice
Granulated sugar
Brown sugar
Canola oil or vegetable oil
Vanilla extract
Pumpkin puree
Cream cheese
Unsalted butter
Powdered sugar
Salt
Our Tips for Single Layer Pumpkin Cake
Use pumpkin puree, not pumpkin pie filling: Pumpkin puree gives you pure pumpkin flavor without added sugar and spices. Pumpkin pie filling has extra ingredients that can throw off the texture and sweetness of the cake.
Do not overmix the batter: Once the dry ingredients are added, mix only until you no longer see streaks of flour. Overmixing can develop too much gluten and leave your little cake dense instead of soft.
Cool the cake completely before frosting: I know. You want to frost it immediately. Resist. Warm cake will soften the cream cheese frosting and can cause it to slide right off the top.
Bring the frosting ingredients to room temperature: Soft cream cheese and butter blend together much more smoothly, which means a creamier frosting and fewer little lumps of cream cheese hiding in your otherwise perfect frosting.
How to Store
Refrigerator: Because of the cream cheese frosting, store the frosted cake in the refrigerator. Place it in an airtight cake container or carefully cover it with plastic wrap, making sure the wrap does not press into the frosting. It will keep well for up to 4 days. Let a slice sit at room temperature for about 15 to 20 minutes before serving for the best texture.
Freezer: For longer storage, freeze the cake unfrosted if possible. Wrap the completely cooled cake tightly in plastic wrap, then place it in a freezer safe container or zip top freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving. If the cake is already frosted, freeze it uncovered until the frosting is firm, then wrap it well and place it in a freezer safe container. Thaw in the refrigerator before serving.
Watch the Video!
Single Layer Pumpkin Cake with Cream Cheese Frosting
A tiny pumpkin cake with big fall energy. Because sometimes making an entire cake is simply too much commitment.
Ingredients
- 1 cup all purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons pumpkin pie spice* See note for DIY pumpkin pie spice
- ¾ cup granulated sugar
- 2 tablespoons brown sugar, packed
- ¼ cup canola oil or vegetable oil
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree (I used Libby's)
- 4 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar, sifted
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Pan: Preheat the oven to 350°F. Grease a 6 inch round cake pan and line the bottom with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and pumpkin pie spice until evenly combined.
- Mix the Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, oil, vanilla extract, and pumpkin puree until smooth and well combined.
- Make the Batter: Add the dry ingredients to the pumpkin mixture and stir just until combined. Do not overmix.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Completely: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.
- Make the Frosting: Beat the room temperature cream cheese and butter together until smooth and creamy. Add the sifted powdered sugar, vanilla extract, and salt. Beat until smooth and fluffy.
- Frost the Cake: Spread the cream cheese frosting evenly over the completely cooled cake. Slice and serve. *See note for decorative pumpkin frosting
Notes
- Homemade Pumpkin Pie Spice: If you do not have pumpkin pie spice on hand, make your own by combining 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, and a pinch of ground cloves. This makes just over 2 teaspoons, so you will have a little extra for another fall bake.
- Decorative Pumpkin Frosting: Set aside 1 tablespoon of frosting for each color you plan to use. Tint one portion orange for the pumpkins, one green for the vines, and one brown for the stems. Transfer each color to a small piping bag or zip top bag with the corner snipped off, then pipe the decorations directly onto the frosted cake.
- Pumpkin Puree Matters: Use plain pumpkin puree rather than pumpkin pie filling. Pumpkin puree contains cooked pumpkin without added sugar or spices, giving you control over the sweetness and spice level of the cake. Libby's works particularly well because its texture is thick and consistent, which helps keep the small cake moist without making the batter watery.
- The 6 Inch Pan Is Important: This recipe is specifically portioned for a 6 inch round cake pan. A larger pan will spread the batter into a thinner layer and reduce the baking time, while a smaller or deeper pan may require additional time in the oven. If you change the pan size, start checking the cake early and rely on the toothpick test rather than the exact bake time.
- Cream Cheese Frosting Needs a Cool Cake: Cream cheese frosting is softer than traditional buttercream, so frosting a warm cake can make it melt and slide. For the cleanest finish, cool the cake completely before frosting. If your kitchen is particularly warm and the frosting feels loose, refrigerate it briefly before spreading it over the cake.
- Whatever you do, work at it with all your heart, as working for the Lord, not for human masters. Colossians 3:23
