Butternut Squash Layer Cake Recipe
Butternut Squash Layer Cake Recipe photo by Taste of Home
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Butternut Squash Layer Cake Recipe

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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.
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES: 10-12 servings


  • 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
  • 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

Nutritional Facts

1 slice: 524 calories, 15g fat (6g saturated fat), 57mg cholesterol, 310mg sodium, 92g carbohydrate (63g sugars, 2g fiber), 8g protein.


  1. 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.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.
  3. 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.
  4. 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. Yield: 10-12 servings.
Originally published as Butternut Squash Layer Cake in Country Woman September/October 2001, p33

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Chef Wannabe User ID: 4546594 204487
Reviewed Apr. 18, 2011

"This recipe is a copy of one already on the internet and located at:
It is almost verbatim.
I suggest that if you wish to offer a recipe to be published, it should be your own and not one copied off of the internet.
I did make the cake and, by the way, it was delicious.
A lot of calories though due to all of the sugar used."

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