Pumpkin Layer Cake with Chocolate Chips and Cream Cheese Frosting

By srumbel

One thing I absolutely love about this cake, other than the fact that it is downright delicious and addicting, is that it comes together so fast. You’ll be baking this cake in a 9 x 13 inch jellyroll pan, and because it’s not a deep cake, it bakes fast. It’ll only take you about 14-16 minutes for the cake to bake, and because it’s pretty thin (about an inch deep), it cools pretty quickly as well which means you’ll have it frosted and in yer belly in no time! :)

from centercutcook.com

Ingredients

• 1 stick (1/2 cup) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• FROSTING INGREDIENTS
• 1 – 8 ounce package cream cheese, softened
• 1 stick (1/2 cup) unsalted butter, softened
• 1 teaspoon vanilla
• 1 heaping cup confectioner’s sugar
• 1/2 cup milk chocolate chips

Preparation

Step 1

1.Pre-heat your oven to 350 degrees and prep a 9 x 13 inch jelly roll pan by spraying it with non-stick cooking spray.
2.With your mixer, cream together 1 stick butter with 1 cup granulated sugar. Beat for a few minutes until light and fluffy and well combined.
3.Add in the eggs, one at a time and mix. Then add in pumpkin and mix well.
4.In a large bowl sift together flour, baking soda, pumpkin pie spice, cinnamon and salt.
5.Slowly add the dry ingredients into the wet and mix to combine.
6.Spread the cake batter into the prepared 9 x 13 inch jelly roll pan and use a spatula to smooth it out.
7.Bake for 14-16 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8.Allow the cake to cool for a few minutes in the pan, then carefully flip it onto a cooling rack so that it can cool completely.
9.While the cake is cooling, make the frosting by mixing together 8 ounces of softened cream cheese and 1 stick unsalted butter. Mix for a few minutes until well combined. Add in vanilla and confectioner’s sugar and mix until the frosting is light and fluffy.
10.When the cake has cooled, use a knife to cut-off the very outer edge of the cake on all sides (see photo above), then the cut cake into three equal pieces.
11.Spread about 1/2 cup cream cheese frosting on the bottom layer of cake, making sure to spread it evenly across the cake. Top with another layer of cake, then spread another 1/2 cup of frosting evenly. Add the last layer of cake and spread remaining frosting on top.
12.Sprinkle chocolate chips over the top of the cake, or arrange them in rows if you wish (see photo above). Place the cake in the refrigerator until you’re ready to serve it.