Butternut Squash Layer Cake Recipe

5 1 2
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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5 1 2
Publisher Photo
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 1/2 cup butter or margarine, 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

Directions

In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add squash and maple flavoring; mix well. Combine 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 near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.
For frosting, combine the brown sugar, egg whites, water, cream of tartar and salt in a heavy saucepan. 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 frosting into a large mixing bowl; 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.
Editor's Note: A stand mixer is recommended for beating the frosting after it reaches 160°.
Originally published as Butternut Squash Layer Cake in Country Woman September/October 2001, p33

Nutritional Facts

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

  • 1/2 cup butter or margarine, 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
  1. In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add squash and maple flavoring; mix well. Combine 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, combine the brown sugar, egg whites, water, cream of tartar and salt in a heavy saucepan. 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 frosting into a large mixing bowl; 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.
Editor's Note: A stand mixer is recommended for beating the frosting after it reaches 160°.
Originally published as Butternut Squash Layer Cake in Country Woman September/October 2001, p33

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Reviews forButternut Squash Layer Cake

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

"This recipe is a copy of one already on the internet and located at:

http://www.yummly.com/recipe/Butternut-Squash-Layer-cake.
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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