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Butternut Squash Layer Cake

 Butternut Squash Layer Cake
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.
10-12 ServingsPrep: 25 min. Bake: 25 min. + cooling

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 McCormick® Pure Vanilla Extract

Directions

  • 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.

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Butternut Squash Layer Cake (continued)

Directions (continued)

  • 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.
  • 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. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 slice) equals 524 calories, 15 g fat (6 g saturated fat), 57 mg cholesterol, 310 mg sodium, 92 g carbohydrate, 2 g fiber, 8 g protein.