For this Pumpkin Cake 2.0, I used the same batter recipe as my Pumpkin Praline Cake but I added some extras that really make it… extra!
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Pumpkin is an ingredient that doesn’t sit long in my pantry. I am always baking pumpkin… something. One of my most common pumpkin desserts is my Perfect Pumpkin Praline Cake which I shared with you last fall. Even though (as the name states) it’s totally perfect as is, I am experimental by nature. Always trying to come up with another hit. Something I have discovered over my years of trying new pumpkin recipes is that chocolate and pumpkin go together beautifully. And, well, cream cheese makes everything better!
The batter for this cake is pretty simple to make. I use canned pumpkin because I honestly just need that convenience in my life. If you want to use fresh pumpkin pure, go for it!
For the pumpkin spice used in the recipe give my DIY Pumpkin Spice recipe a try! It’s so easy, inexpensive, and you’ll have lots to get you through your fall baking.
The most important thing to remember is to start and end with the flour mixture when you alternate that with the pumpkin pure into your mixing bowl.
To avoid overmixing the batter I wait until the end to add the chocolate chips. A great way to keep the chips from sinking in the cake pan is to coat them in flour. I take a little zip-top bag and add the chocolate plus about 1/4 teaspoon flour. Then, shake it up. Finally, add the chocolate to the cake batter and stir by hand with a spoon or spatula.
Remember to set aside about 1/3 of the batter when you pour it into the baking pan.
The Cream Cheese
This is my go-to recipe when I want to add cream cheese to a cake, brownies, cookies, and whatever else I can think of. I encourage you to try the same! It results in a danish-like filling when it’s baked. So good.
After the batter is poured into the pan dollop the cream cheese mixture on top. Spread it around lightly and then dollop the remaining batter over that.
The Chocolate Topping
Just like my cream cheese filling, this chocolate topping is totally versatile! I drizzle it over everything. It’s really quick and easy to make also. You can heat and melt everything in the microwave and then just stir it together.
Keep It Cool
After your cake cools, store it in the fridge. It tastes very good cold but you can also pull it out and bring it to room temperature before you serve it.
Happy Baking! xoxo, Katie
Here are some of the items used to make this cake.
My pumpkin cake recipe gets an upgrade in this delicious combonation of pumpkin, chocoalte, and cream cheese!
- 8 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1/2 cup sugar
- 1 large egg room temperature
- 2 tablespoons flour
- 1 teaspoon vanilla
- 3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin spice
- 3 large eggs room temperature
- 2 cups sugar
- 2 cups pumpkin puree
- 1 tablespoon vanilla
- 1 cup oil
- 1 cup milk chocolate chips
- 1/2 cup milk chocolate
- 1/2 tablespoon unsalted butter
- 1/8 cup heavy cream
Preheat the oven to 325 degrees and coat 9x13 baking pan with non-stick baking spray.
Cream the cheese, butter, and sugar with electric mixer until light and fluffy.
Mix in the egg and vanilla.
Mix in the flour.
Once mixture is combined and smooth set it aside to prepare the cake batter.
In a large mixing bowl whisk together the flour, salt, baking soda, baking powder, and pumpkin spice.
In the bowl of your mixer combine the eggs, oil, vanilla, and sugar and beat until fully combined.
Add the flour mixture and the pumpkin puree to the wet ingredients alternetly a little bit at a time. (I do it in thirds) Start and end with your flour. Beat at medium speed just until incorporated.
Stir in chocolate chips by hand.
Pour about 3/4 of the cake batter into the baking pan. Reserve the rest for the top of the cake.
Carefully spread the cream cheese mixture over the cake batter in the pan. Dallop the cream cheese evenly over the batter and then spread lightly with an offset spatula.
Top the cream cheese with the remaining cake batter in rows accross the cake. Using a knife or spatula lightly swirl the batter into the creamcheese.
Bake for about 60 minutes but start checking at 45 minutes for doneness with a toothpivk. I have found using different cake pans effects the baking time.
Cool cake completely on wire rack before topping with chocolate.
Heat the chocolate and butter in a double boiler or microwave. If using the microwave heat for 2 minutes or until melted at 50% power.
Whisk warm cream into the melted chocolate. You can heat the cream for 15 seconds at full power in the microwave before combining with the chocolate.
Whisk until smooth and shiny and then let the chocolate sit for about 5 minutes.
Drizzle the chocolate over the cake and leave out until the chocolate sets.
Store the cake covered in the refridgereator.