These Pumpkin Dulce de Leche Mini Cakes are the delicious seasonal treat.
How’s your weekend, nice people? Mine was just perfect. Resting, sleeping, no cooking. Yes, you heard this right. Indeed, that’s not completely true because on Sunday I made a delicious pizza. That day I woke up earlier than I was planning (Thank you fall time change). So I started making a pizza before 9, and at 10 I had a delicious Sunday breakfast. And you know what I did next? I took a little nap!
Unfortunately, weekends don’t last forever, and we all have jumped into a new week. I won’t be complaining about how Mondays could easily ruin all the positive impact of a weekend. You know that feeling when on a Monday you already need another weekend, don’t you?
Pumpkin Dulce de Leche Mini Cakes – Perfect Cake
But I don’t want to sound negative. That’s why I’m going to only talk about these luscious dulcet These Pumpkin Dulce de Leche Mini Cakes. It deserves this.
This year I have made a few layer cakes, and this one is the best so far. I have always been honest with you mentioning some little things that stopped me from calling those cakes perfect. That’s not that story today. These Pumpkin Dulce de Leche Mini Cakes are just impeccable. Well, the appearance could be a bit better.
I’m rarely fully satisfied with biscuits. This one, made with real pumpkin puree, turned out great – moist, airy, even. From now on I am going to use pumpkin in cake recipes. Always. Even in a lavender cake (sounds hideous?) Although the biscuits were moist enough, I slightly brushed them with Pumpkin Spiced Tea.
Free tip: some whiskey or brandy would work too!
The frosting in these Pumpkin Dulce de Leche Mini Cakes was spot on too. Dulce de leche, butter, slightly salted cream cheese generously jazzed up with spices? Tell me it doesn’t sound mouthwatering!
Why Mini Cakes?
And now imagine these Pumpkin Dulce de Leche Mini Cakes all covered in roasted pecans! First, I was thinking to nicely decorate the cakes (Although it’s hard to imagine since I’m not really into declaration). But then I decided that the pecans would be the best decision ever, and they would definitely give a cozy fall look to these little guys.
The last question that you might ask me, why would make mini cakes? Why would waste good food?
I just do like the idea of mini layer cakes (Check also these Dulce de leche Bailey’s Mini Cakes). They look lovely. It’s easy to make them rather than handle all these large layers. And they’re individual. If you eat 2-3 slices of a standard-size cake, you would probably be embarrassed about this fact. No guilt if you have 2 or 3 these Pumpkin Dulce de Leche Mini Cakes. Logic? I don’t know. It just feels this way.
Besides, the leftovers weren’t wasted at all. You can make cake pops or scatter over ice cream. Or like I did…stay tuned – you’ll find out shortly!
But sure this is only a concept, and you can make just a regular layer cake using this idea.
The moral of this story is simple. You need These Pumpkin Dulce de Leche Mini Cakes in your life. Right now. And then around Christmas.
- 4 cups cake flour
- 2 cups sugar (I used 1 cup granulated and 1 golden)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1,5 tablespoon or more Pumpkin spice
- 1 teaspoon cardamom (or more)
- 5 eggs
- 2,5 cups pure pumpkin puree
- 1 cup light olive oil (or vegetable/canola)
- 1 cup milk
- 2 teaspoons vanilla extract
- 1/3 cup soften salted butter
- 2/3 cup dulce de leche
- about 1/2 cup powdered sugar
- 1 tablespoon (or to taste) pumpkin spice mix
- 1 teaspoon (or to taste) cardamom
- 1/4 cup strong cold pumpkin spiced tea
- 1 1/2 cups roasted pecans, roughly chopped
- Preheat the oven to 175 degrees C. Cover a baking sheet (appr. 13x18 inch) with parchment, slightly spray with cooking spray. and slightly dust with flour.
- Sift the flour, baking powder, and soda, salt, and spices in a large bowl.
- In a separate bowl, combine the eggs, pumpkin pure, oil, milk, and vanilla extract. Using a mixer or a whisk vigorously beat, just until combined, a minute.
- Stir the wet mixture in the dry ingredients and mix just until incorporated, Try and add more spices or salt if it tastes a little bland.
- Pour the batter into the prepared sheet and evenly spread. Bake in the preheated oven for about 30-40 minutes or until when a wooden stick inserted in the middle comes out clean.
- Remove from the oven and completely cool. Cover with a clean towel and let stand for at least few hours or better overnight.
- If necessary, even out the biscuit by removing a thin layer with a knife. With a round cookie cutter (diameter is up to you), cut the cakes considering that 2-3 rounds would make a cake and trying to leave as less leftovers as possible. You should have 12-18 rounds depending on their size.
- Slightly brush the biscuits with the cold pumpkin spiced tea.
- To make the frosting, beat the butter and cream cheese at low speed until smooth. Add the dulce de leche beating until well incorporated, few minutes. Add the powdered sugar and continue beating a few minutes more.
- Generously spread the frosting between the layers, and also slightly cover the edges
- Cover the cakes in roasted pecans.
- Let them stand for an hour at room temperature then place in the fridge for a few hours.
* You will likely have some extra frosting which you can use as the spread for bread or ice cream/oatmeal topping.