To say that I’m obsessed with this cake is an understatement. Pumpkin Cake with Milk Chocolate Cream Cheese Frosting is what pumpkin cake dreams are made of! The moist, spiced pumpkin cake is decadent on it’s own, but then a smooth, milk chocolate cream cheese frosting is spread over the top and it is to die for! The perfect Fall dessert recipe.
This cake has been a family-favorite since the beginning. It is actually still John’s favorite cake that I make, and I bake one up every Fall for us to enjoy!
Baking this cake truly makes me happy from the inside out. The way that it all comes together in one bowl, to the way it stays perfectly moist and all the way to the way the milk chocolate cream cheese frosting smooths over the top. It’s a heart-cake! A tried and true family recipe.
To start us off, one of my favorite things about this cake recipe is that it uses a WHOLE can of pumpkin! That’s right, no half-used cans of pumpkin around here. Full pumpkin flavor is achieved through the pumpkin pureé, cinnamon and pumpkin pie spice. Let’s break down the other ingredients:
- Eggs – use large eggs for this recipe. I always try to grab organic if I can.
- Oil – a plain-flavored, light-colored oil works best here such as canola or vegetable oil. Keeps the cake nice and moist!
- Brown sugar
- Flour – regular, all-purpose flour can be used for this recipe.
- Baking soda
- Baking powder
- Pumpkin pie spice – you can’t have anything pumpkin without it!
- Cinnamon – gives the cake batter a wonderfully warm-spiced flavor that can’t be missed.
Let’s Talk Frosting
After the cake has baked and is cooled, it’s time to get to the fun part: frosting! This frosting recipe is one you’re going to want to keep for the books. Milk Chocolate Cream Cheese Frosting – can it get any better? I think not!
I highly recommend using milk chocolate for this frosting recipe vs. semi-sweet chocolate. Milk chocolate is much more mellow and smooth, which makes it a perfect pairing for the cream cheese frosting. Semi-sweet chocolate tends to dominate the frosting too much. Milk chocolate chips or milk chocolate bars can be melted down and used for this recipe.
Let me just tell you this: if you’ve never had a milk chocolate cream cheese frosting before, now is the time! 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!
How to Serve
Bake this simple yet show-stopping dessert up for any gathering, Halloween, 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.
Slice and serve this cake on it’s own, whip a dollop of whipped cream or a scoop of ice cream. Vanilla, chocolate or even coffee ice cream would pair deliciously with this cake!
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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Recipe originally posted on 11/15/2018 – updated on 10/25/2021.