Best Butternut Squash Layer Cake Recipes

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

Ingredients

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.

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

Ingredients

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