Pumpkin Chocolate Chip Cake with Cheesecake Filling and Cream Cheese Buttercream
Ingredients
For the Cake Layers
- 3¼ cups flour
- 1½ cups sugar
- 1½ cups brown sugar packed
- 2 ½ tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp salt
- 2½ tsp baking powder
- 1 cup butter room temp
- 1½ cups buttermilk
- 2 cups pumpkin puree
- 2 tsp vanilla
- 1 cup mini chocolate chips
For the Cheesecake Filling
- 8 oz cream cheese 1 block
- ½ cup powdered sugar
- ½ cup heavy cream
- 1 tsp vanilla
For the Cream Cheese Buttercream
- 2 cups softened 4 sticks, salted
- 8 oz cream cheese softened
- 8 cups powdered sugar
- ¼ cup heavy cream
- 1 tsp salt
- 2 tsp vanilla or vanilla bean paste
For the Chocolate Ganache
- ½ cup milk chocolate chips
- ½ cup semi-sweet chocolate chips
- 1 cup heavy cream
Instructions
For the Cake Layers
- Pre heat oven to 350°. Prepare 3, 8'' cake pans by spraying the bottom and sides with cooking spray, lining the bottom with a parchment paper round, then spray again. Set aside.
- In a Large bowl, or the bowl of a stand mixer, combine the flour, sugars, baking powder, salt, cinnamon, and nutmeg. Stir with a whisk to sift together.
- Cut butter into dry mixture until small crumbles remain. No large chunks of butter should be there.
- In a separate bowl, combine buttermilk, eggs, pumpkin, and vanilla and whisk together.
- Pour half of wet mixture to the dry, stir to combine. Add the rest of the wet ingredients and mix until smooth and fluffy. Add in the chcocolate chips and fold in.
- Pour batter into pans and smooth out the top. Bake in oven for 20 minutes or until a toothpick comes out clean. Let cool in the pan for 15 minutes, then turn onto a wire wrack to cool completely. Layers can be wrapped in cling wrap and frozen until ready to assemble.
For the Cheesecake Filling
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add in the powdered sugar and vanilla and stir until creamy and smooth.
- Pour cream cheese into a different bowl and set aside.
- Clean bowl, switch out the paddle attachment for the whisk attachment. Whisk the heavy cream until stiff and fluffy.
- Fold cream cheese into whipped cream until combined.
- Set in fridge until ready to assemble.
For the creamcheese buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese for about 5 minutes until lightens in color.
- 1 cup at a time, add the powdered sugar, with small splashes of heavy cream in between each addition.
- Once all powdered sugar is added, add vanilla and salt and mix for a few minutes.
For the Ganache
- In a microwave safe bowl, add chocolate chips and heavy cream. Microwave in 30 second increments stirring in between, until melted.
