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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.

Ingredients

For the pumpkin cake:

For the milk chocolate cream cheese frosting:

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