Easy 6-Inch Small Pumpkin Cake Recipe with Cream Cheese Frosting – Perfect for Thanksgiving for Two

This one-layer 6-inch Small Pumpkin Cake recipe with cream cheese frosting is made from scratch using canned pumpkin, delivering a delightful fall flavor that’s perfect for intimate gatherings. Make it the star of your Thanksgiving For Two dessert menu!

Thanksgiving. It’s a wonderful holiday, but it can often be a challenging food holiday for those who cook for just one or two people. The sheer volume of traditional recipes often results in an overwhelming amount of food and, subsequently, a mountain of leftovers that can last for days. While delicious, sometimes you just want a perfectly portioned treat without the excess.

Over the years, I’ve noticed that most Thanksgiving recipes don’t naturally cater to smaller serving sizes. Recognizing this common dilemma, I’ve made it my mission to solve that problem, especially with my popular Thanksgiving Dinner For Two menu! This carefully curated collection ensures you can enjoy all the festive flavors without the daunting surplus.

Not everyone has a giant family gathering for Thanksgiving. If you find yourself planning a more intimate celebration, or perhaps you’re simply looking for a modest yet impressive dessert, then a small Thanksgiving dessert is precisely what you need. It’s also ideal if you enjoy baking multiple desserts but want to avoid being swamped with a ton of extra servings. This small pumpkin cake fits that bill perfectly, offering a taste of tradition in a manageable size.

A few years ago, I shared my beloved Pumpkin Layer Cake, which quickly became a holiday favorite. While undeniably delicious, its generous size was a bit much for a proper Thanksgiving for two. That’s why I decided it was time to scale down that indulgent recipe and transform it into this charming, one-layer 6-inch Small Pumpkin Cake, complete with a luscious cream cheese frosting.

This cake is incredibly moist, bursting with rich pumpkin flavor and warm autumnal spices, making it absolutely perfect to get you in the mood for fall. Serve it simply with a light dusting of cinnamon on top, or for an extra touch of elegance, add a dollop of fresh whipped cream. It’s an easy, impressive, and perfectly portioned dessert that promises to delight without overwhelming your small gathering.

How To Make A Moist and Flavorful Pumpkin Cake From Scratch

Creating this delicious pumpkin cake batter from scratch is surprisingly easy, thanks to a few clever shortcuts. Unlike many traditional cake recipes that rely on softened butter, this recipe utilizes vegetable oil. This small change means fewer steps in the preparation process, eliminating the need to cream butter and sugar together, saving you time and effort. It results in a consistently moist crumb that’s truly delightful.

With this small pumpkin cake recipe, you begin by simply beating together the sugar and all the liquid ingredients until they are smooth and well combined. This includes the pumpkin puree, oil, egg, and vanilla extract. The natural moisture from the pumpkin, combined with the oil, ensures a tender cake. Once your wet ingredients are harmoniously blended, you’ll gradually incorporate your dry ingredients, which have been whisked together to ensure even distribution of spices and leavening agents.

After the batter is perfectly mixed – be careful not to overmix, as this can lead to a tough cake – you’ll transfer it to a prepared 6-inch cake pan. The cake then bakes to golden perfection in the oven. You’ll know your small pumpkin cake is done baking when a toothpick inserted into the very center comes out clean, indicating it’s cooked through without being dry.

If you don’t already own one, you’re going to need a 6-inch round cake pan for this recipe. These smaller pans are incredibly versatile for baking small-batch desserts. You can easily find one on Amazon (affiliate link) or often in the cake decorating section of your local craft or kitchen supply store. Having the right equipment ensures your cake bakes evenly and consistently.

Don’t have a 6-inch cake pan on hand, or prefer cupcakes? No problem! You can easily adapt this recipe to make Pumpkin Pie Cupcakes in a standard muffin pan instead. This provides another fantastic option for a small-batch, individual pumpkin dessert.

Achieving Ultimate Moistness in Your Pumpkin Cake for Two

This pumpkin cake for two is renowned for its incredibly moist texture, which is achieved through a thoughtful combination of key ingredients. The star players in keeping this cake supremely tender are vegetable oil, brown sugar, and, of course, the pumpkin puree itself.

Vegetable oil, or canola oil, is a neutral oil that contributes to the cake’s tender crumb without imparting any distinct flavor. Unlike butter, oil remains liquid at room temperature, which translates to a softer, moister cake that stays fresh longer. Brown sugar, with its molasses content, adds another layer of moisture and a deeper, more complex flavor than granulated sugar alone. Finally, the pumpkin puree not only infuses the cake with its signature autumnal taste but also acts as a natural humectant, locking in moisture and ensuring a delightfully soft texture.

The best oil to use in pumpkin cake is either vegetable or canola oil. Both are neutral in flavor, allowing the delicious pumpkin and spice notes to shine through beautifully. These oils also contribute to a wonderfully tender crumb, making every bite a pleasure.

Can I use butter instead of oil in pumpkin cake?

While vegetable oil is recommended for maximum moisture and ease, if you don’t have vegetable oil available, you can certainly use an equal amount of melted butter instead. Keep in mind that using butter might result in a slightly different texture, perhaps a bit richer and denser, but it will still yield a delicious pumpkin cake. Just be sure to melt the butter and let it cool slightly before incorporating it into the wet ingredients.

The Perfect Pairing: Which Frosting Best Complements Pumpkin Cake?

When it comes to pumpkin cake, cream cheese frosting is undoubtedly a classic and beloved pairing. Its delightful tanginess provides a wonderful contrast, perfectly balancing the rich sweetness and warm spices of the pumpkin cake. The creamy texture of the frosting also adds another dimension to the overall eating experience, creating a harmonious blend of flavors and textures in every bite.

Because this is a charming 6-inch cake, a full batch of standard frosting would be far too much. That’s why I specifically recommend using my Small Batch Cream Cheese Frosting recipe. The best part about this small-batch recipe is that you’ll have just the right amount to generously frost your cake without any frustrating leftovers. It’s perfectly portioned, just like the cake itself!

While cream cheese frosting is a top choice, you have other fantastic options to consider. For a subtly spicy and comforting alternative, you can also use cinnamon buttercream. The delicate cinnamon notes in the frosting beautifully echo the spices within the pumpkin cake.

If you’re not a fan of cream cheese or simply wish to explore other flavors, I encourage you to check out my other small batch frosting recipes. These recipes are designed to provide just enough frosting for smaller cakes or desserts, preventing waste and ensuring perfect pairing.

For lighter options, you can also frost your pumpkin cake with homemade whipped cream for a fresh, airy topping, or elevate the fall theme even further with maple whipped cream, which adds a lovely, subtle sweetness that complements pumpkin wonderfully. The choice of frosting can truly customize your small pumpkin cake experience.

Storage Tips to Keep Your Small Pumpkin Cake Fresh

Proper storage is key to enjoying your delicious small pumpkin cake for as long as possible. Here’s how to ensure it stays fresh and flavorful:

• Unfrosted Cake: If your pumpkin cake is unfrosted, it can be stored at room temperature in an airtight container for up to 3 days. Make sure the container is truly airtight to prevent the cake from drying out.
• Frosted Cake: Due to the cream cheese frosting, which contains dairy, the frosted pumpkin cake should be stored in an airtight container in the refrigerator for up to 1 week. For the best flavor and texture, allow the cake to sit at room temperature for 15-30 minutes before serving. This brings the frosting and cake to a more enjoyable temperature, enhancing its moistness and overall taste.

Can you freeze pumpkin cake?

Yes, freezing is an excellent way to preserve your unfrosted pumpkin cake for an extended period. You can freeze unfrosted pumpkin cake for up to 6 months. To do so, first wrap the cooled cake tightly in several layers of plastic wrap, ensuring no air can get in. Then, place the wrapped cake in a freezer bag or an airtight freezer-safe container to prevent freezer burn. When you’re ready to enjoy it, simply thaw the cake at room temperature before frosting and serving.

What To Do With Leftover Canned Pumpkin Puree

This small pumpkin cake recipe is perfectly portioned, but it likely won’t use an entire can of pumpkin puree, leaving you with some delicious leftovers. Don’t let that precious pumpkin go to waste! Canned pumpkin is incredibly versatile and can be incorporated into a variety of other recipes. It’s an excellent source of flavor and moisture for both sweet and savory dishes.

To help you use up your extra pumpkin, check out my other easy pumpkin recipes. You’ll find a range of ideas, from comforting baked goods to other creative uses. A popular option for utilizing leftover pumpkin includes making delightful pumpkin bread mini loaves, which are great for breakfast, snacks, or sharing. You could also mix it into your morning oatmeal, add it to a smoothie, or even incorporate it into savory dishes like pumpkin soup or chili. The possibilities are endless when you have a bit of pumpkin puree on hand!

More Small Cake Recipes for Any Occasion

Are you looking for more small cake recipes that are perfectly sized for two or a small family? Look no further! Explore my comprehensive 6 Inch Cake Recipes guide, which features a delightful collection of smaller cakes for every taste and occasion. Some fan favorites include:

• Small Chocolate Cake: A rich and decadent treat for chocolate lovers.
• Small Vanilla Cake recipe: A classic, comforting vanilla cake that’s always a hit.
• Small Yellow Cake: A delightful, buttery yellow cake, perfect for any celebration.
• Small Carrot Cake recipe: A spiced and moist carrot cake, ideal for spring or fall.
• 6 Inch Gingerbread Cake: A warm and inviting cake, perfect for the winter holidays.

These recipes ensure you can enjoy fresh, homemade cake without the commitment of a large batch, making baking for two a joy!

Small Pumpkin Cake

Yield:
4-6 servings

Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

This one-layer 6-inch Small Pumpkin Cake recipe with cream cheese frosting is made from scratch using canned pumpkin, making it an ideal Thanksgiving For Two dessert!

Ingredients

• 1/2 cup all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup canned pumpkin puree
• 1/4 cup vegetable oil
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 egg, room temperature
• 1/2 teaspoon vanilla extract

Frosting (Choose One)

• 1 recipe Small Batch Cream Cheese Frosting (get the recipe here)
• 1 recipe Small Batch Homemade Whipped Cream (get recipe here)
• 1 recipe Cinnamon Buttercream (get recipe here)
• 1 recipe Small Batch Vanilla Buttercream (get recipe here)

Instructions

1. Preheat oven to 350F (175C). Lightly grease one 6-inch round cake pan with butter or cooking spray, then line the bottom with parchment paper for easy release.
2. In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined. Sifting the flour helps ensure a light and airy cake texture.
3. In another large bowl, using an electric mixer or whisk, beat together the canned pumpkin puree, vegetable oil, packed brown sugar, granulated sugar, room temperature egg, and vanilla extract until the mixture is smooth and creamy. Ensure the egg is at room temperature for better emulsification.
4. Gradually add the dry flour mixture to the wet pumpkin mixture. Mix gently until just incorporated. Be careful not to overmix, as this can develop the gluten too much and result in a tough cake. Mix only until no dry streaks of flour remain.
5. Transfer the prepared batter evenly into the greased and lined 6-inch cake pan. Bake for 22-25 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes before carefully inverting it onto the cooling rack to cool completely. Ensure the cake is completely cool before frosting.
6. Once the cake is fully cooled, generously frost it with your chosen frosting. For best results and perfect portioning, use the Small Batch Cream Cheese Frosting (get the recipe here). Spread evenly over the top and sides.

Notes

• Don’t have a 6-inch cake pan? No worries! Check out my small batch Pumpkin Pie Cupcakes recipe for a delicious alternative.
• Enjoyed this perfectly sized pumpkin cake? Explore my full list of 6-inch small cake recipes, including vanilla, yellow, chocolate, and more, all designed for smaller servings.
• Got leftover canned pumpkin puree? Make sure to check out my other fantastic pumpkin recipes to use it up creatively and deliciously!
• Making this for Thanksgiving? Pair it with other dishes from my special Thanksgiving Dinner For Two menu for a complete and perfectly portioned holiday meal.

Recommended Products

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• 6 Inch Cake Pan
• Offset Spatula

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