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Pumpkin Cake with Milk Chocolate Cream Cheese Frosting


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour, 30 minutes
  • Yield: 10 servings 1x

Description

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.


Ingredients

Scale

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 milk 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. Add 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 melted milk 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.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking

Nutrition

  • Serving Size: 1
  • Calories: 839
  • Sugar: 80.8g
  • Sodium: 421mg
  • Fat: 43.8g
  • Carbohydrates: 105.3g
  • Fiber: 2.4g
  • Protein: 10g
  • Cholesterol: 127mg

Keywords: Pumpkin Cake with Milk Chocolate Cream Cheese Frosting

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