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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.

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!

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.

 

Looking for other dessert ideas? Click here!

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Pumpkin Cake with Chocolate Cream Cheese Frosting


  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 8 servings 1x

Description

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.


Scale

Ingredients

For the cake:

  • 4 large eggs
  • 1 cup vegetable oil
  • 15 oz pumpkin puree
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 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

For the frosting:

  • 28 oz packages cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup melted chocolate, slightly cooled

Instructions

For the cake:

  1. Preheat your oven to 350 degrees. In a large bowl, whisk together the eggs, vegetable oil and pumpkin puree until combined. Whisk in the sugar and brown sugar until smooth.
  2. Sift the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon into the wet ingredients. Whisk until a smooth cake batter forms without any lumps, being careful to not over-mix.
  3. Grease and line two 9-inch cake pans with cooking spray and parchment paper. Evenly pour the batter into the two cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean. Let the cakes cool slightly in the pans before turning them out onto a cooling rack to cool completely before frosting.

For the frosting:

  1. In the bowl of an electric mixer, beat the cream cheese on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and add in one cup of powdered sugar at time until a smooth frosting forms.
  2. Add the vanilla extract and cooled, melted chocolate into the frosting and mix on low speed until combined and smooth.

To assemble:

  1. Use your desired cake stand or plate of choice. Start with one cake layer as the base and work your way up. Frost the top of the first cake layer, top it with the second cake layer, and then frost the top and sides of the assembled cake. Enjoy!

Notes

  • You can make the cakes a day in advance and frost and assemble them the next day. Cool the cakes completely before wrapping them tightly in plastic wrap and storing them in the refrigerator overnight. Make the frosting and assemble the next day as instructed above.
  • Prep time includes time for the cakes to cool.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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