Butternut Squash Layer Cake Recipe

Butternut Squash Layer Cake Recipe


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

How to make it

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 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.