Pumpkin Cake with Cream Cheese Chocolate Chip Frosting

Oct 23

Oct 23 Pumpkin Cake with Cream Cheese Chocolate Chip Frosting

Gabbie Gonzales

The ULTIMATE fall cake. Pumpkin cake layers. Cream cheese frosting. And caramel!

You cannot beat this pumpkin layer cake with caramel and chocolate chip cream cheese frosting.

Pumpkin Cake with Caramel and Cream Cheese Chocolate Chip Frosting

Cake:

3/4 cup white sugar

3/4 cup brown sugar

2/3 cup vegetable oil

3 eggs

1 can pumpkin

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

Caramel:

1 cup sugar

1/4 cup water

1/4 teaspoon cream of tartar (optional)

1/2 cup heavy whipping cream

2 tablespoons butter

pinch of salt

Frosting:

8 ounces cream cheese, cold

1 stick butter, softened

5 to 6 cups powdered sugar

1 cup chopped chocolate chunks

1 teaspoon vanilla

Instructions:

For the cake, preheat oven to 350 degrees F and butter and flour 3 6 inch cake pans or 2 8 inch pans.

In a medium bowl, combine sugars, eggs, oil and pumpkin. Add ginger and cinnamon. Add flour, baking powder, and salt and mix until just combined. Pour into prepared pans. Bake for 25 to 30 minutes until golden brown and when you press a finger to the top it springs back.

For the caramel, in a medium saucepan over low heat, combine sugar, water, and cream of tartar. Increase heat to medium. Stir until sugar is dissolved then STOP stirring. In 5 to 8 minutes the sugar mixture will begin to turn a light amber color. At this point you can swirl the pot a few times. When the mix reaches a dark amber color, remove from heat and add butter and cream. Mixture will bubble, just keep stirring. Return to heat and stir constantly for about 6 minutes. Remove from heat and pour into heatproof jar or container.

For the frosting, in a stand mixer fitted with whisk attachment, combine butter and powdered sugar. Whip until light and fluffy. Add vanilla. Then add cream cheese and beat for another 30 seconds until cream cheese is combined. Add chocolate and mix by hand.

To assemble, place one cake layer on a cake plate or board, spread cream cheese frosting then top with a few tablespoons of caramel. Repeat for the other two layers. Use the rest of the cream cheese frosting to frost the outside of the cake. Drizzle leftover caramel and melted chocolate on top!