Best 5 Butternut Squash Layer Cake Recipes

BUTTERCUP SQUASH COFFEE CAKE

Steps:

• In a small bowl, combine the first 6 ingredients. Cut in butter until crumbly; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Beat in 1 egg at a time, beating well after each addition. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Spoon half into a greased 9-in. springform pan., Spread applesauce over batter. Sprinkle with half of the crumb mixture. Spoon remaining batter evenly over crumb mixture. Top with remaining crumb mixture., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing sides of pan., Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake.

BUTTERNUT CAKE WITH BUTTER PECAN FROSTING

Steps:

• For the cake: Preheat the oven to 350 °F. Adjust the racks to the middle of the oven. Spray three 9-inch cake pans with nonstick spray and dust lightly with flour.
• Using a stand mixer, cream 2 sticks of butter until fluffy. Add the granulated sugar and continue to cream well for 6 to 8 minutes.
• Add the eggs, one at a time, beating well after each addition. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour. Add 3 tablespoons extract and continue to beat until just mixed. Then fold in 1 cup chopped pecans. Divide the batter equally among the prepared pans. Level the batter in each pan by holding pan 3 or 4 inches above the counter and dropping it flat onto the counter.
• Bake until golden brown, 30 to 35 minutes. Cool the cakes completely before frosting.
• For the frosting: Add the confectioners' sugar to a bowl and whisk to make sure there are no lumps. Set aside.
• In a large bowl, blend together the cream cheese and 1 stick butter with an electric hand mixer. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in 1 teaspoon extract. Stir in 1/2 cup pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool.

BUTTERNUT SQUASH LAYER CAKE

Steps:

• 1. Preheat oven to 350F..2 greased and floured 9 inch cake pans.
• 2. In large bowl cream the butter and sugars , add eggs one at a time beating well after each addition,add squash..combine dry ingredients..flour baking powder,b soda and spices,ass to creamed mixture alternately with the milk stir in nuts..pour into prepared pans bake in 350F oven for 25 to 30 minutes or until inserted near center comes out clean. cool in pans for 10 minutes and and remove to wire rack to cool.
• 3. FROSTING.....Combine brown sugar,egg whites, water, cream of tartar in heavy sauce pan..with portable mixer, beat on low speed for 1 minute continue beating at low speed until thermometer reads 160 degrees about 8 to 10 minutes...pour frosting into a large bowl add vanilla beat on high speed until stiff peaks form about 3 to 4 minutes..spread between cake layers and sides and top..refrigerate serves 10 to 12....yummmm

BUTTERNUT, CHESTNUT & LENTIL CAKE

Steps:

• First, use a veg peeler to peel the butternut squash and heat oven to 200C/180C fan/gas 6. Then using, a large, sharp knife cut a few 1cm thick ring-slices from the bulbous end, and a few small solid slices from the top end. Set aside the slices, and dice the rest into 1-2cm chunks. Toss the chunks with 1 tbsp of the sunflower oil on a baking parchment-lined tray and roast for 20-30 mins until tender and golden.
• Meanwhile prepare the tin. It's worth taking some time to do this, as it'll be the top of your cake in the end - and the bit you want to look impressive! Line the base of a deep, round, 25cm tin with a sheet of baking parchment. Brush the new base and sides with some oil, then start to arrange the rings in the base. You want to get in as many as you can, overlapping a bit like the Olympic rings. Snuggle in as many flat as you can, then sit your overlapping ones on top, cutting out bits of the squash, so they'll also sit flat too. Any leftover trimmings, put in a microwave-proof bowl with a splash of water, cover with cling film and microwave on High at 2 min intervals until tender - around 5-6 minutes.
• In a separate pan, soften the onion in the last 2 tbsp of sunflower oil, over a very low heat so it doesn't brown. Stir in the chopped sage, half the rosemary, and the garlic and mace, and cook for another few mins until fragrant. Mix the ground chia seeds or linseeds with 4 tbsp of water, and set aside with the cooling onions, until gluey.
• Meanwhile, roughly chop half the chestnuts but keep them chunky. Put the other half in a food processor with half the lentils, the microwaved squash and one-third of the roasted squash. Pulse to a mashed mixture. Tip this into a large mixing bowl with the softened onions, breadcrumbs, ground seed mixture and 1 tsp salt. Mash everything together really well to thoroughly mix, then more gently stir in the chopped chestnuts, followed by the whole lentils, and finally the remaining roasted squash chunks. Carefully press this mixture around and over the squash rings in the prepared tin. Level off the top, making sure it is tightly packed, then cover with foil. The cake can now be chilled for up to 24 hours before continuing.
• To bake, heat the oven to 180C/160C fan/gas 4. Put the cake (still foil covered), into the oven on a middle shelf and bake for 1 hr.
• To serve, heat the rapeseed oil in a small frying pan and sizzle the reserved sage leaves with the remaining rosemary sprigs for a minute. Loosen around the sides of the cake with a round-bladed knife, then sit a serving plate inverted on top, and carefully flip the plate to turn out the cake. Spoon over the sizzled sage and rosemary leaves and herby oil, and serve at the table - for cutting into wedges in front of everyone.

BUTTERNUT CAKE

Steps:

• In a bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in nuts. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost cooled cake.