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
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 heavy cream
2 TBSP Bourbon
Related: Carrot and Date Olive Oil Cake
For the cake:
- Preheat the oven to 350.
- In a medium bowl, mix together flour, baking powder, baking soda, salt, and pumpkin spice.
- 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.
- Gradually add the dry ingredients to the pumpkin mixture. Mix until smooth.
- 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:
- 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:
- Heat butter and brown sugar in a saucepan on low, until the butter is melted and sugar is dissolved. Stir occasionally.
- 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.
- Add in bourbon and cook for another minute.
- Remove from heat and let cool.
- Drizzle over frosted cakes.
- Store in the fridge in an airtight container. Reheat as needed.