Best Butternut Squash Cake Recipes

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BUTTERNUT SQUASH CAKE



Butternut Squash Cake image

Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 15

Number Of Ingredients 19

3/4 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups Gold Medal™ all-purpose flour
3/4 cup buttermilk
2 cups shredded peeled butternut squash (1 small)
1/2 cup chopped walnuts
1/2 cup butter, softened
1 package (3 oz) cream cheese, softened
4 cups powdered sugar
2 to 4 tablespoons milk
1 1/2 teaspoons maple flavor
1/2 cup chopped walnuts

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.
  • Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.

Nutrition Facts : Calories 530, Carbohydrate 72 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 53 g, TransFat 1/2 g

ORANGE, POPPY SEED, AND BUTTERNUT SQUASH COFFEE CAKE



Orange, Poppy Seed, and Butternut Squash Coffee Cake image

I came up with this coffee cake as a way to use up some leftover butternut squash puree. The cake itself is light, fluffy, and moist, with a crispy streusel topping providing a nice contrast. The flavor combo of the squash with the orange, poppy seeds, and spices turned out deliciously. Enjoy slightly warm, or at room temp. May even taste better the next day.

Provided by Kim

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h40m

Yield 10

Number Of Ingredients 23

½ cup all-purpose flour
½ cup firmly packed brown sugar
¾ teaspoon ground cinnamon
1 pinch salt
1 pinch ground cloves
1 pinch ground nutmeg
6 tablespoons cold unsalted butter, cut into cubes
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
1 cup mashed, cooked butternut squash
¼ cup freshly squeezed orange juice
1 ½ tablespoons grated orange zest
1 teaspoon vanilla extract
½ cup buttermilk, at room temperature
1 tablespoon poppy seeds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
  • Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
  • Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
  • Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
  • Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
  • Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 57.4 g, Cholesterol 80.4 mg, Fat 18 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 10.7 g, Sodium 325.8 mg, Sugar 32.2 g

ROASTED BUTTERNUT SQUASH PUDDING CAKE



Roasted Butternut Squash Pudding Cake image

Provided by Food Network

Categories     dessert

Time 3h50m

Yield 10 to 12 servings

Number Of Ingredients 28

3 cups 1-inch diced peeled and seeded butternut squash
3 tablespoons granulated sugar
1/2 tablespoon ground cinnamon
8 large eggs, separated, plus 2 egg yolks
3/4 cup plus 2 tablespoons granulated sugar
Pinch of kosher salt
1 1/8 cups cake flour
4 tablespoons unsalted butter, melted
2 cups pecan halves, toasted and crushed
1 cup granulated sugar
1/4 cup chopped pecans
2 tablespoons spiced rum
1 cup plus 1 tablespoon granulated sugar
1/2 cup cream
1/2 cup sweetened condensed milk
3 cinnamon sticks
1/2 tablespoon pumpkin pie spice
1 1/2 cups milk
7 tablespoons cornstarch
Pinch of kosher salt.
8 large egg yolks
1 tablespoon vanilla extract
6 tablespoons unsalted butter
1 2/3 cups granulated sugar
6 large egg whites
4 marshmallows, melted in a microwave
1/4 teaspoon pumpkin pie spice
Cape gooseberries and chopped pecans, for garnish, optional

Steps:

  • Special equipment: a candy thermometer, an 8-inch ring mold and a kitchen torch
  • For the squash: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
  • Toss the butternut squash with the sugar and cinnamon in a large bowl. Spread out the squash on the prepared baking sheet. Cover with more foil and secure the edges. Roast until fork-tender, about 20 minutes. Remove the foil from the top and continue to roast until slightly golden, about 10 more minutes. Let cool and then puree in a food processor and set aside.
  • For the pecan jaconde: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a stand mixer fitted with a whisk attachment, whip the egg whites until frothy. Slowly add the granulated sugar and salt and whip until stiff peaks form. Add the egg yolks slowly and continue whipping until combined, about 2 minutes.
  • Sift in the flour in 3 stages, folding carefully to prevent deflating and making sure there are no lumps. Fold in the melted butter.
  • Spread on the prepared baking sheet and sprinkle with the pecans. Bake until golden, 10 to 12 minutes. Allow to cool and cut into two 8-inch circles. Tip: leftovers can be use in a trifle
  • For the pecan rum cake syrup: Bring the granulated sugar, pecans and 1 cup water to a boil in a small saucepan. Boil for three minute or so to release the pecan oils. Remove from the heat and add the rum. Use warm to moisten the sponge while assembling the cake
  • For the butternut squash pudding: In a pot, bring the sugar, cream, condensed milk, cinnamon sticks, pumpkin pie spice and 1 cup of the milk to a boil.. In a medium bowl, mix the cornstarch with the egg yolks and remaining 1/2 cup milk.
  • Remove the cinnamon sticks carefully from the milk mixture and temper the cornstarch mixture with it, whisking the hot mixture by the ladleful into the cornstarch mixture. Return the tempered mixture to the pot and add 2 cups of the squash puree (reserve the remaining puree for another use). Cook on medium-high heat, stirring constantly, until the pudding thickens, 8 to 10 minutes. Remove from the heat, add the vanilla and butter and mix until incorporated.
  • For the marshmallow meringue: In a small pot, bring the granulated sugar and 6 tablespoons water to a boil. Cook to 240 degrees F or the soft ball stage. Once the syrup has reached 210 degrees F, start whipping the egg whites. As soon as the syrup reaches 240 degrees F, add the syrup to the egg whites while whipping. Add the melted marshmallow and pumpkin pie spice and whip until cooled, 5 to 10 minutes.
  • To assemble the cake: Use an 8-inch ring mold. Place a layer of pecan joconde sponge on the bottom and drench with half the syrup. Cover with a layer of the warm pudding as thick as the cake. Repeat with another layer of cake and pudding. Allow to cool in the refrigerator until the pudding sets, about 20 minutes. Once cooled, remove from the ring and decorate with the marshmallow meringue all around the cake. Torch the outside of the cake gently to create a brulee look. Decorate with cape gooseberries and chopped pecans, if using.

BUTTERNUT SQUASH BUNDT CAKE



Butternut Squash Bundt Cake image

A very good year in my garden for butternut squash. I've been looking for ways to use them up. I altered a sweet potato recipe and this came out delicious.

Provided by cookn4mytwins

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 11

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs
2 1/2 cups butternut squash (cooked and mashed)
1 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 12-cup bundt pan with cooking spray.
  • Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
  • Beat the butter and sugar until creamy.
  • Add the eggs, one at a time, mixing well after each addition.
  • Add the vanilla.
  • Add the flour mixture alternately with the squash. Mix until well blended.
  • Pour into the prepared bundt pan.
  • Bake for 60 minutes. Stick a toothpick in the middle of the cake to see if it comes out clean. If not, bake for 5 more minutes.
  • Repeat if necessary.
  • Remove pan from oven and place on a wire rack for 10-15 minutes. Remove cake from pan and let cool on rack.

BUTTERNUT SQUASH CAKE



Butternut Squash Cake image

Make and share this Butternut Squash Cake recipe from Food.com.

Provided by Jamie Lynne

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 11

1 1/2 cups oil
1 cup brown sugar
1 cup white sugar
4 eggs
3 cups flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
3 1/2 teaspoons cinnamon
2 cups cooked squash
1 cup chopped walnuts or 1 cup pecans

Steps:

  • Preheat oven to 350 degrees.
  • Mix first 4 ingredients and beat well, then add sifted ingredients.
  • Add squash.
  • Fold in chopped nuts.
  • Bake in greased tube pan at 350 degrees for about 1 hour or until done.

BUTTERNUT SQUASH LAYER CAKE



Butternut Squash Layer Cake image

The recipe for this lovely tall cake with its yummy old-fashioned frosting has been in our family for as long as I can remember.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10-12 servings.

Number Of Ingredients 18

1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 cup mashed cooked butternut squash
1 teaspoon maple flavoring
3 cups cake flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup milk
1 cup chopped walnuts
BROWN SUGAR FROSTING:
1-1/2 cups packed brown sugar
3 eggs whites
6 tablespoons water
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in squash and maple flavoring. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks., For frosting, in a heavy saucepan, combine the brown sugar, egg whites, water, cream of tartar and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160°, about 8-10 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until stiff peaks form, about 3 minutes. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 524 calories, Fat 15g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 310mg sodium, Carbohydrate 92g carbohydrate (63g sugars, Fiber 2g fiber), Protein 8g protein.

HEALTHY GINGERBREAD SPICE CAKE WITH BUTTERNUT SQUASH PUREE



Healthy Gingerbread Spice Cake With Butternut Squash Puree image

Even though I live in balmy south Florida, where it is pretty much summer year round, I still like to 'get into' the seasons by cooking something festive and seasonally appropriate. I started slowly spiking my recipes with ultra-healthy ingredients (flax, wheat germ, hemp seeds, chickpea puree, etc.) This is a vegetarian and dairy-free recipe.

Provided by Ivy Larson

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h5m

Yield 10

Number Of Ingredients 15

1 teaspoon extra-virgin coconut oil (such as Barlean's®)
¼ cup extra-virgin coconut oil (such as Barlean's®)
2 cups white whole wheat flour (such as King Arthur®)
¼ cup ground flaxseeds (such as Barlean's®)
1 tablespoon freshly grated ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon sea salt
½ cup firmly packed brown sugar
1 egg
1 (10 ounce) package frozen butternut squash puree, thawed
½ cup coconut milk
¼ cup molasses
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan with 1 teaspoon coconut oil.
  • Place 1/4 cup coconut oil in a microwave-safe bowl; heat in microwave until melted, about 30 seconds.
  • Mix flour, ground flaxseeds, ginger, baking soda, cinnamon, allspice, and sea salt in a large bowl.
  • Combine brown sugar, melted coconut oil, and egg in a separate large bowl; add squash puree, coconut milk, molasses, and vanilla extract and mix well. Stir flour mixture into squash mixture until batter is smooth. Pour batter into the prepared loaf pan and smooth the top.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool for 5 minutes before turning cake onto a wire rack to cool completely.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 41.7 g, Cholesterol 18.6 mg, Fat 10.4 g, Fiber 4.6 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 186 mg, Sugar 15.4 g

BUTTERNUT SQUASH CAKE ROLL



Butternut Squash Cake Roll image

Elizabeth Nelson of Manning, North Dakota is sweet on squash! Her pretty dessert is perfect for an autumn special occasion.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 14

3 large eggs
1 cup sugar
2/3 cup mashed cooked butternut squash
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup finely chopped walnuts
Confectioners' sugar
FILLING:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 375°. Line bottom of a 15x10x1-in. pan with parchment., In a large bowl, beat eggs on high speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon colored, about 2 minutes. Stir in squash. In another bowl, whisk together flour, baking soda and cinnamon; fold into squash mixture. Transfer to prepared pan, spreading evenly. Sprinkle with walnuts., Bake until a toothpick inserted in center comes out clean, 13-15 minutes. Cool on a wire rack 10 minutes. , Invert onto a tea towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a bowl, beat first four filling ingredients until smooth. Unroll cake; spread filling over cake to within 1 in. of edges. Roll up again, without towel; trim ends. Place on a platter; seam side down. Refrigerate, covered, 1 hour. If desired, dust with additional confectioners' sugar before serving.

Nutrition Facts : Calories 364 calories, Fat 19g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 238mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

BUTTERNUT SQUASH CAKE WITH BUTTER-RUM FROSTING



Butternut Squash Cake with Butter-Rum Frosting image

Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with cranberries and nuts.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 15

Number Of Ingredients 17

1 1/4 cups packed brown sugar
1 cup vegetable oil
2 teaspoons vanilla
3 eggs
2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2/3 cup buttermilk
2 cups shredded peeled butternut squash (about 1 lb)
1/2 cup sweetened dried cranberries, if desired
1/2 cup chopped toasted hazelnuts (filberts), if desired
1/2 cup butter or margarine, softened
4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons rum or 2 teaspoons rum extract plus 4 teaspoons milk
4 cups powdered sugar
1/4 cup chopped toasted hazelnuts (filberts)

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat brown sugar, oil, vanilla and eggs with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, pumpkin pie spice and salt until mixed. Add buttermilk; beat on low speed until mixed. Beat on medium speed 1 minute longer. Stir in squash, cranberries and hazelnuts. Pour into pan.
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In medium bowl, beat butter and cream cheese on medium speed until creamy. Add rum and powdered sugar; beat on low speed until mixed. Beat on medium speed until smooth and creamy. Frost cake. Sprinkle with 1/4 cup hazelnuts. Store covered in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 70 g, Cholesterol 65 mg, Fat 5, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 50 g, TransFat 0 g

BUTTERNUT SQUASH CAKE ROLL



Butternut Squash Cake Roll image

This is from Taste of Home. I think it sounds delicious! This pretty dessert is perfect for autumn! Chilling time is included in cook time.

Provided by Courtly

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 13

3 eggs
1 cup sugar
2/3 cup mashed cooked butternut squash
3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup finely chopped walnuts
confectioners' sugar
1 (8 ounce) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
confectioners' sugar (optional)

Steps:

  • In a large mixing bowl, beat eggs; gradually beat in sugar. Add squash and mix well. Combine the flour, baking soda and cinnamon; add to squash mixture and mix well.
  • Line a 15 x 10 x 1 inch baking pan with waxed paper; grease and flour the paper. Spread batter evenly into pan. Sprinkle with walnuts. Bake at 375 for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
  • Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on wire rack.
  • In a small mixing bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake within 1 inch of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar if desired.

Nutrition Facts : Calories 359.7, Fat 19.2, SaturatedFat 7, Cholesterol 86.9, Sodium 241.6, Carbohydrate 43, Fiber 1.3, Sugar 33.1, Protein 6.1

BUTTERNUT SQUASH SPICE CAKE RECIPE - (4.4/5)



Butternut Squash Spice Cake Recipe - (4.4/5) image

Provided by MJH

Number Of Ingredients 29

CAKE:
2 cups cake flour
1 cup whole-wheat pastry flour or sifted regular whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground star anise (grind in a clean coffee grinder) or ground allspice
1 cup canola oil
2 large eggs
1 cup coconut palm sugar* or packed dark brown sugar
1/2 cup vanilla yogurt
1/2 cup orange juice
1/4 cup bourbon
1 tablespoon vanilla extract
1 tablespoon orange zest
1/3 cup chopped crystallized ginger
2 3/4 cups coarsely shredded butternut squash
FROSTING:
3/4 cup salted butter, softened
12 ounces (1 1/2 large pkgs.) cream cheese, softened
3 cups powdered sugar
1 tablespoon bourbon
2 teaspoons ground cardamom
3/4 teaspoon kosher salt
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
1 cup toasted* unsweetened flaked (also called shaved) coconut

Steps:

  • Make cake: Preheat oven to 350°F. Grease 3 round cake pans (8 inches each). Line each with a circle of parchment paper and set aside. Mix cake flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon, cardamom, and star anise in a large bowl; set aside. In bowl of a stand mixer fitted with paddle attachment, beat oil, eggs, coconut sugar, yogurt, orange juice, bourbon, and vanilla on medium speed until well blended. Add flour mixture; beat on low speed to blend, then on medium speed until smooth, scraping inside of bowl twice. Stir in orange zest and crystallized ginger, then squash. Divide batter among lined pans and spread level. Bake until a toothpick inserted in center comes out clean, 20 to 24 minutes. Turn cakes onto racks, remove parch­ment, and let cool completely, 1 to 1 1/2 hours. Make frosting: In bowl of a stand mixer fitted with paddle attachment, beat butter and cream cheese until very smooth. Add powdered sugar, bourbon, cardamom, salt, cinnamon, and ginger; beat on low speed to blend, then on high speed until smooth and fluffy, scraping inside of bowl once or twice. Set a cake layer rounded side down on a platter; spread top of it with 3/4 cup frosting. Repeat with second layer. Set top layer in place, rounded side up. Spread top and sides of cake with remaining frosting. Press coconut into sides, a small handful at a time. *Find coconut palm sugar in the baking aisle of well-stocked grocery stores. Toast coconut on a rimmed baking sheet in a 350°F oven until light golden, stirring once, 4 to 5 minutes. Make ahead: Up to 1 day, chilled and loosely wrapped with plastic wrap.

BUTTERNUT SQUASH LAYER CAKE



Butternut Squash layer cake image

besides making pumpkin pie for Thanksgiving I also make this cake.

Provided by Marian Arbour

Categories     Cakes

Time 1h10m

Number Of Ingredients 17

1/2 c butter
1 c brown sugar, firmly packed
1 c white sugar
2 c eggs
1 c cooked mashed squash
3 c cake flour
4 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 nutmeg
1/2 c milk
1 tsp vanilla extract
1 1/2 c packed brown sugar
3 egg whites
6 tsp water
1/4 tsp cream of tartar
1 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350F..2 greased and floured 9 inch cake pans.
  • 2. In large bowl cream the butter and sugars , add eggs one at a time beating well after each addition,add squash..combine dry ingredients..flour baking powder,b soda and spices,ass to creamed mixture alternately with the milk stir in nuts..pour into prepared pans bake in 350F oven for 25 to 30 minutes or until inserted near center comes out clean. cool in pans for 10 minutes and and remove to wire rack to cool.
  • 3. FROSTING.....Combine brown sugar,egg whites, water, cream of tartar in heavy sauce pan..with portable mixer, beat on low speed for 1 minute continue beating at low speed until thermometer reads 160 degrees about 8 to 10 minutes...pour frosting into a large bowl add vanilla beat on high speed until stiff peaks form about 3 to 4 minutes..spread between cake layers and sides and top..refrigerate serves 10 to 12....yummmm

BUTTERNUT SQUASH CAKE



BUTTERNUT SQUASH CAKE image

Number Of Ingredients 23

For the cake:
4 oz. (1/2 cup) unsalted butter, softened; more for the pan
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pan
1-1/2 cups granulated sugar
1/2 cup canola oil
2 large eggs
1 Tbs. distilled white vinegar
2 tsp. pure vanilla extract
1 tsp. baking soda
1 tsp. table salt
1 1/2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1 tsp cinnamon
3/4 cup buttermilk
1/4 cup finely chopped crystallized ginger
2-1/4 cups peeled and grated butternut squash (about 8 oz.)
For the icing and garnish:
9 oz. (2-1/4 cups) confectioners' sugar
3 Tbs. buttermilk; more as needed
1 tsp. pure vanilla extract
1/2 tsp. freshly grated nutmeg
1/4 tsp. table salt
1/4 cup finely chopped crystallized ginger

Steps:

  • Make the cake Position a rack in the center of the oven and heat the oven to 325°F. Butter and flour a 10-cup Bundt pan; tap out excess flour. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 1 minute. Add the oil and beat until combined, about 15 seconds. Add the eggs one at a time, mixing well on low speed. Add the vinegar and vanilla and mix again until just combined. Add half of the flour and the baking soda, salt, ginger, and nutmeg, mixing on low speed until just combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk. Stir the crystallized ginger and squash into the batter and transfer the batter to the prepared pan; smooth the top with a rubber spatula. Bake until a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan. When the cake is completely cool, transfer it to a serving plate. Make the icing In a medium bowl, whisk the sugar, buttermilk, vanilla, nutmeg, and salt until smooth. Add more buttermilk, a few drops at a time, as needed, until the icing is pourable but still quite thick. Pour the icing back and forth in thick ribbons over the cooled cake. Sprinkle the ginger on top. Let the icing set at room temperature, about 45 minutes, before serving. make ahead tips This cake can be made a day or two in advance. After the icing has set, wrap the cake in plastic and refrigerate. Let come to room temperature before serving. nutrition information (per serving): Calories (kcal): 510; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 6; Protein (g): 5; Monounsaturated Fat (g): 8; Carbohydrates (g): 80; Polyunsaturated Fat (g): 3; Sodium (mg): 380; Cholesterol (mg): 60; Fiber (g): 2; Ppp

BUTTERNUT SQUASH NUT CAKE



Butternut Squash Nut Cake image

This cake is my favorite to bake because it brings back warm memories of a dear friend who gave me the recipe. And since it's my husband's favorite to eat, I make it often. It's usually my first choice when I'm asked to bring a dish for potlucks, and it's always a hit.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16-18 servings.

Number Of Ingredients 19

1 cup butter, softened
1-3/4 cups sugar
3 eggs
1-1/3 cups pureed winter squash
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup milk
3/4 cup chopped pecans
BROWN SUGAR FROSTING:
1 cup packed dark brown sugar
1/2 cup butter, cubed
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
1-1/4 cups confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition Beat in squash. (Mixture will appear curdled.) Combine the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans. , Pour batter into a greased and floured 10-in. tube pan. Bake at 350° for 1 hour or until cake tests done. Cool in pan about 45 minutes. , Remove from pan and cool on wire rack. For frosting, combine the brown sugar, butter and cream in a medium saucepan; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. , Transfer to a large bowl; cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake.

Nutrition Facts :

BUTTERNUT SQUASH CAKE WITH BUTTER-RUM FROSTING



Butternut Squash Cake with Butter-Rum Frosting image

Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with cranberries and nuts.

Provided by @MakeItYours

Number Of Ingredients 17

1 1/4 cups packed brown sugar
1 cup vegetable oil
2 teaspoons vanilla
3 eggs
2 1/2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2/3 cup buttermilk
2 cups shredded peeled butternut squash (about 1 lb)
1/2 cup sweetened dried cranberries, if desired
1/2 cup chopped toasted hazelnuts (filberts), if desired
1/2 cup butter or margarine, softened
4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons rum or 2 teaspoons rum extract plus 4 teaspoons milk
4 cups powdered sugar
1/4 cup chopped toasted hazelnuts (filberts)

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat brown sugar, oil, vanilla and eggs with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, pumpkin pie spice and salt until mixed. Add buttermilk; beat on low speed until mixed. Beat on medium speed 1 minute longer. Stir in squash, cranberries and hazelnuts. Pour into pan.
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In medium bowl, beat butter and cream cheese on medium speed until creamy. Add rum and powdered sugar; beat on low speed until mixed. Beat on medium speed until smooth and creamy. Frost cake. Sprinkle with 1/4 cup hazelnuts. Store covered in refrigerator.

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