Witchy Pumpkin Spice Cauldron Cakes

Pumpkin Spice Cauldron Cakes

Happy October, guys! October is one of my favorite months of the year, so I’m kicking it off with these adorable witchy pumpkin spice cauldron cakes. I can’t begin to explain to you how giddy I was while making these cakes. There were mini cauldrons in my oven! How do you beat that?

I hope it’s starting to feel like fall where you are. The other day I brought all my sweaters to the front of my closet for easier access and we put the A/C units away. I found these oven-friendly cauldrons at Michael’s almost a month ago and I’ve been dying to cook with them. If you can’t get ahold of some mini cauldrons, this recipe will also work with a 9×13 baking sheet, but I would keep an eye on the time to make sure it doesn’t overcook.


2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 TBSP pumpkin spice
1/2 tsp salt
1 cup butter
1 cup brown sugar
1/2 white sugar
3 eggs
2 tsp vanilla extract
1 15oz can pumpkin puree

Cream Cheese Frosting:
1/2 cup butter
1 8oz package of cream cheese
2 tsp vanilla extract
2 cup confectioners sugar

Bourbon Toffee Drizzle:
2/3 cup brown sugar
1/2 butter
1/2 heavy cream
2 TBSP Bourbon

Related: Carrot and Date Olive Oil Cake


For the cake:

  1. Preheat the oven to 350.
  2. In a medium bowl, mix together flour, baking powder, baking soda, salt, and pumpkin spice.
  3. In a stand mixer or with a hand mixer, beat the butter and sugar until creamy. Add the eggs, vanilla, and pumpkin puree until light and fluffy, scraping down the bowl as needed.
  4. Gradually add the dry ingredients to the pumpkin mixture. Mix until smooth.
  5. Pour batter into mini cauldrons or prepared 9×13 pan. Bake 35-40 minutes, or until firm to the touch and an inserted toothpick comes out clean. Let cool.

For the frosting:

  1. Beat together butter, cream cheese, and vanilla extract with an electric mixer until mixture is nearly fluffy, about 5 minutes. Gradually stir confectioners’ sugar into cream cheese mixture to make a smooth frosting. Store in refrigerator.

For the toffee:

  1. Heat butter and brown sugar in a saucepan on low, until the butter is melted and sugar is dissolved. Stir occasionally.
  2. Bring the heat up to medium-high and cook the mixture at a boil for a few minutes. As soon as the mixture darkens to a deep amber color, pour in the cream. The mixture will sputter. Continue to cook until the mixture becomes smooth and silky.
  3. Add in bourbon and cook for another minute.
  4. Remove from heat and let cool.
  5. Drizzle over frosted cakes.
  6. Store in the fridge in an airtight container. Reheat as needed.

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