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Butternut Squash Layer Cake

By: Deanna Richter  
"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."

Rating: This weblink has been rated 12 times with an average star rating of 4.3 Read Reviews (12)

Rate/Review | 413 people have saved this

Prep Time:
25 Min
Cook Time:
25 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

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 egg whites
  • 6 tablespoons water
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

Directions

  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 degrees F 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 degrees F, 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.

Footnotes

  • A stand mixer is recommended for beating the frosting after it reaches 160*.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2008 by POUKALA 
I didn't mean to totally rewrite this recipe, but since I did, I thought I would share the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2006 by Suzanne W. 
Creative way to use up left overs. I substituted applesauce for the fat and used eggbeaters... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2007 by aisha :) 
I made this cake yesterday, and let me tell you I had my doubts about squash in cake, but it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2007 by konolee 
this cake was unbelievable!!! the icing was fluffy and so sweet and the cake was spices and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by maude s. 
Great. The only adjustments made were to add an additional 1/4 cup squash (had a little extra)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2007 by rawksea 
rox MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2009 by kerrickcooks 
Finally a great squash dessert recipe! People enjoyed eating this cake (with cream cheese... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by Amanda 
This is the first time I made a cake with squash, but we do it with carrots and pumpkin all of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2009 by WeirdAuntMartha 
I didn't have maple flavoring and don't really care for it anyways. I substituted 1/2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2008 by ellejacob76 
This recipe is really very good. As with the other reviewer, I used cream cheese frosting out... MORE

 
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