pumpkin mini cakes
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 x 3 inch mini cakes
 
Ingredients
  • 3 c (594 g) sugar
  • 1.5 c vegetable oil
  • 6 eggs at room temperature
  • 1.5 tsp vanilla extract
  • 3 c (360 g) all-purpose flour
  • 3 tsp baking soda
  • 1.5 tsp baking powder
  • 3 tsp cinnamon
  • ¾ tsp ground ginger
  • pinch freshly-grated nutmeg
  • ¾ tsp salt
  • 3 c pumpkin puree
Instructions
  1. Pre-heat oven to 325 degrees. Butter a 12 x 18 sheet pan, line with parchment, dust with flour and tap out the excess.
  2. Beat oil and sugar in a stand mixer fitted with a paddle attachment on medium speed for about 3 minutes, then reduce the speed and add the eggs one at a time. Beat on medium speed until combined and creamy, about 3 more minutes. Add the vanilla and mix for 30 seconds.
  3. Sift the dry ingredients together and add slowly, mixing on low speed just until combined. Add the pumpkin and mix by hand until combined.
  4. Pour into the prepared pan and bake for 20 minutes without opening the oven, then rotate the pan and bake for an additional 5 minutes or until a toothpick inserted in the center of the cake comes out clean. Place the pan on a cooling rack for 15-20 minutes or until the pan is cool enough to handle.
  5. Set the baking pan aside, take the cooling rack and place it top-down on top of the cake, then invert the cake onto the cooling rack, remove the parchment, and allow the cake to come to room temperature.
  6. Assembly // Level the cake if desired. Using a biscuit or cookie cutter of your choice, gently cut circles of cake and set aside. Fill a pastry bag or large ziplock with the buttercream and cut a corner off to create a dime-sized circle. Pipe circles on the outer edge of the cakes then fill in the center. Using a small, offset spatula, smooth the circles toward the center of the cake to create a scalloped edge and smooth the center. Place second layer of cake on top and press down, repeating the buttercream process. Just before serving, pour cooled cranberry pomagranite molasses on top and smooth to the edges of the cake. Decorate with sugared cranberries if desired. Can be baked a day in advance but cut and assemble mini cakes the day-of.
Recipe by oh honey bakes at https://ohhoneybakes.com/pumpkin-mini-cakes-with-cranberry-pomegranate-molasses-and-maple-cinnamon-buttercream/