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.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10-12 servings.
Number Of Ingredients 18
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.
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whisper uwu
whisper-uwu94@yahoo.comOverall, this was a good recipe. I would make it again, but I would make a few changes.
Andrew Kimambo
k26@yahoo.comThe cake was a bit dry, but the frosting was delicious.
Lukeyita Bakali
bakali_l69@hotmail.comThis cake was a bit too sweet for my taste, but it was still very good.
Demetrio Moreno
demetrio-m@hotmail.comI highly recommend this cake! It's delicious, easy to make, and perfect for any occasion.
Jabir hossain Jabir hossain
j-hossain@hotmail.co.ukThis cake is a great make-ahead dessert. It's even better the next day!
insaf tv
i.t@hotmail.comI love that this cake is not too sweet. It's the perfect balance of flavors.
Mimi Modau
m-m@hotmail.comI made this cake with gluten-free flour and it turned out great! It was just as moist and fluffy as the regular version.
Scott Carey (dctharula darylanointed1)
sd63@gmail.comThis cake is a great way to use up leftover butternut squash. It's also a great way to get your kids to eat their vegetables!
Bright Milondo
m13@aol.comI'm so glad I found this recipe! I've been looking for a good butternut squash cake recipe for ages.
Mmakatleho Rampine
r_mmakatleho92@hotmail.comThis cake is perfect for fall! The flavors of the butternut squash and spices are so warm and inviting.
Corina Valentina Dipre
c@hotmail.comI made this cake for Thanksgiving and it was a huge success! Everyone loved it, and I even had people asking for seconds.
Gabby B
gabby-b32@aol.comThis cake was easy to make and turned out beautifully! I used a bundt pan and it came out perfect. The glaze was the perfect finishing touch.
Irfan Nafri
irfannafri@gmail.comI'm not usually a fan of butternut squash, but this cake was amazing! The spices really balanced out the flavor of the squash, and the cake was so moist and fluffy.
Q Gibson
gibsonq@hotmail.frI made this cake for a party and it was a hit! Everyone loved it, and I even had people asking for the recipe. Thanks for sharing!
Trinity Ihaia
trinity_ihaia@hotmail.comThis was a great recipe! The cake was moist and flavorful, and the frosting was the perfect complement. I will definitely be making this again.