Butternut Squash Layer Cake Recipes

BUTTERNUT SQUASH CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.
• Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
• In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.

BUTTERNUT SQUASH LAYER CAKE

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.