This perfect-size, pumpkin snack cake is everything you want for fall! I feel like white chocolate and pumpkin are an underrated flavor combination. This cake gives you every reason to give it all the hype!
THE WHITE CHOCOLATE PUMPKIN SNACK CAKE EXPLAINED:
Moist pumpkin cake topped with a silky white chocolate buttercream frosting. My favorite way to eat this cake is to put it in the refrigerator. The frosting stiffs up a bit- you just won’t know until you try it!
FAQS:
how should this cake be stored?
it should be stored in an airtight container either at room temperature or in the refrigerator for up to a week.
AN EASIER WAY: I’m not sure if pumpkin spice cake mix is a thing but spice cake mix would work really well with this frosting!
HOW TO MAKE THIS SNACK CAKE:
make the pumpkin cake:
In a medium mixing bowl, mix together pumpkin puree, both sugars, and oil. Beat in eggs and vanilla extract. Stir in dry ingredients: flour, baking soda, pumpkin pie spice, ground cinnamon, and salt.
Pour batter into prepared pan and bake for 22-26 minutes. The cake should not be jiggly but if you press very gently, the cake should sponge back. Transfer to a cooling rack and wait until cool to apply the frosting.
make the white chocolate buttercream frosting:
Beat butter, powdered sugar, and salt until combined and fluffy. Melt white chocolate until smooth- 20 second increments while stirring each time. Mix in the melted white chocolate. Spread evenly onto the cake, then cut, and serve!
grocery list:
- pumpkin puree
- sugar
- brown sugar
- canola or vegetable oil
- eggs
- vanilla extract
- flour
- baking soda
- pumpkin spice
- cinnamon
- salt
equipment list:
click here to purchase the equipment listed below
- square pan
- mixing bowls
- KitchenAid cordless hand mixer
Pumpkin White Chocolate Snack Cake
Ingredients
Pumpkin Snack Cake
- 1/2 can pumpkin puree 7.5 ounces
- ½ cup 120g sugar
- 1/4 cup 45g brown sugar
- 1/2 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cups 150g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
White Chocolate Frosting
- 6 tbsp butter softened
- 1 cups powdered sugar
- 3 oz white chocolate melted
- ½ tsp salt
Instructions
Pumpkin Snack Cake:
- Line a 9x9” pan with parchment paper and preheat oven to 350 F.
- Mix together pumpkin puree, both sugars, and oil. Beat in eggs and vanilla extract. Stir in dry ingredients: flour, baking soda, pumpkin pie spice, ground cinnamon, and salt.
- Pour batter into prepared pan and bake for 22-26 minutes.
White Chocolate Frosting:
- Beat butter, powdered sugar, and salt until combined and fluffy. Melt white chocolate until smooth- 20 second increments while stirring each time. Mix in the melted white chocolate. Spread evenly onto cake, cut, and serve!
If you loved this recipe for White Chocolate Pumpkin Snack Cake make sure to check out my other seasonal recipes like Brown Butter Apple Bars and my Cinnamon Roll Bread Pudding.
