Pumpkin Cake with Milk Chocolate Cream Cheese Frosting

To say that I’m obsessed with this cake is an understatement. This Pumpkin Cake with Milk Chocolate Cream Cheese Frosting is what all of your pumpkin cake dreams are made of! The moist, spiced pumpkin cake is decadent on it’s own, but then you smooth the milk chocolate cream cheese frosting over the top and it is to die for! I am day-dreaming of plunging my fork into a slice right now.

Pumpkin Cake with Milk Chocolate Cream Cheese Frosting - KJ & Company

I baked this beauty on a Sunday, and by Wednesday there wasn’t a crumb left. Everyone LOVED it. John went as far to say that it’s the best dessert that I’ve whipped up thus far. Now that is a statement! The praises for this cake continued, as even non-pumpkin lovers devoured it.

Pumpkin Cake with Milk Chocolate Cream Cheese Frosting - KJ & Company

Let me just tell you this: how have I never made a milk chocolate cream cheese frosting before?! It is out of this world! You have all the classic, decadent flavors of a cream cheese frosting, and then the milk chocolate is the perfect hint of chocolate to not be too overpowering. Trust me, it pairs perfectly with the pumpkin cake!

Pumpkin Cake with Milk Chocolate Cream Cheese Frosting - KJ & Company

Bake this simple yet show-stopping dessert up for any gathering, Friendsgiving, Thanksgiving or holiday party. Or even just because you need some cake in your life! The simplicity of this recipe along with how amazingly good it is will make you come back to this recipe again and again.

 

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Pumpkin Cake with Milk Chocolate Cream Cheese Frosting

Pumpkin Cake with Milk Chocolate Cream Cheese Frosting - KJ & Company

This Pumpkin Cake with Milk Chocolate Cream Cheese Frosting is what all of your pumpkin cake dreams are made of! The moist, spiced pumpkin cake is decadent on it’s own, but then you smooth the milk chocolate cream cheese frosting over the top and it is to die for! I am day-dreaming of plunging my fork into a slice right now.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes + 30 minutes cooling time for the cakes, assembling and frosting
  • Yield: 10 servings

Ingredients

For the pumpkin cake:

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 4 large eggs
  • 1 cup vegetable oil
  • 15 oz can pumpkin pureé
  • 3/4 cup brown sugar
  • 3/4 cup sugar

For the milk chocolate cream cheese frosting:

  • 2 – 8 oz packages cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup milk chocolate chips, melted and cooled

Instructions

For the pumpkin cake:

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, combine the eggs, vegetable oil and pumpkin pureé. Mix it together on medium speed until evenly combined. Add in the brown sugar and sugar and mix until combined.
  2. In a separate small bowl, combine the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon. With the mixer speed on low, slowly add the dry ingredients into the wet ingredients until completely combined and a batter has formed, about a few minutes.
  3. Line the bottoms with parchment paper and grease the bottoms and sides of two 9-inch round baking pans. Evenly split the cake batter between the two pans, making sure that the batter is evenly spread out in the pans and the tops are smooth.
  4. Bake for 30-32 minutes, or until the cakes have set and a toothpick inserted into the middle comes out clean. Let the cakes cool for about 5-10 minutes in the pans, then turn them out onto a cooling rack to cool completely. Remove the parchment paper from the bottom of the cakes if it sticks.

For the milk chocolate cream cheese frosting:

  1. In the bowl of an electric mixer, cream together the cream cheese and vanilla on medium speed until smooth. With the mixer speed on low and working in batches, slowly mix in the powdered sugar until the frosting is creamy and smooth, wiping down the edges of the bowl with a rubber spatula if needed. Add in the melted and cooled milk chocolate and mix until evenly combined.

To frost the cake:

  1. Once the cakes have cooled completely and the frosting has been made, gently trim off any part of the tops of the cakes to make a flat surface. Place one cake round on the desired serving plate or cake stand. Spread about a 1/4 inch thick layer of frosting on top of the cake, adding more if so desired.
  2. Place the second cake round on top of the first cake round that has frosting on the top of it. Repeat the same process on top of the second cake round and on the sides of the cake until it is frosted completely. Gently adding swoops of frosting for texture if so desired. Enjoy!

Notes

  • There are many different ways to frost a layered cake! You can always look up ways to master the art of cake decorating if so desired. I went for a simple look on my cake with swoops on top of the cake and almost a “naked” cake on the sides. I gently decorated with flowers on one side of the cake for a little something extra.
  • This cake can be made a day in advance! After it has been assembled and frosted, refrigerate the cake and then let it come to room temperature prior to serving. Or just eat it cold, because cake is good either way if you ask me 🙂

Pumpkin Cake with Milk Chocolate Cream Cheese Frosting - KJ & Company Pumpkin Cake with Milk Chocolate Cream Cheese Frosting - KJ & Company Pumpkin Cake with Milk Chocolate Cream Cheese Frosting - KJ & Company Pumpkin Cake with Chocolate Cream Cheese Frosting - KJ & Company Pumpkin Cake with Milk Chocolate Cream Cheese Frosting - KJ & Company

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