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butternut squash layer cake
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Butternut Squash Layer Cake

Course Dessert
Servings 8

Ingredients

For the Cake:

  • 3 cups flour all-purpose
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 tsp Salt kosher
  • 1 tbsp Cinnamon
  • 2 tsp Ginger ground
  • 1 tsp Cardamom ground
  • 1/2 tsp Allspice
  • 1/2 tsp Nutmeg fresh grated
  • 1/4 tsp Black pepper ground
  • 1 tsp Turmeric ground
  • 1 cup Sunflower oil
  • 1 1/2 cups Sugar granulated
  • 1 tbsp Vanilla extract
  • 4 Eggs large
  • 1 can Farmer's Market Butternut Squash Puree

For the Frosting:

  • 24 tbsp Butter (3 sticks) unsalted, room temperature
  • 4 oz Cream cheese room temperature
  • 2 cups Powdered Sugar
  • 1/2 cup Maple syrup
  • 1 tsp Vanilla Extract
  • 1 tsp Spice mix reserved from cake recipe

Instructions

For the Cake:

  • Preheat oven to 350˚F and grease 3, 6-inch round cake pans with butter and line them with parchment paper on the bottom. Butter the parchment paper on top and bottom.
  • Stir the cinnamon, ginger, cardamom, all-spice, nutmeg, and pepper together in a small bowl. Reserve 1 teaspoon of the mixture for the frosting.
  • In the bowl of a stand mixer beat together the oil, sugar, vanilla, eggs, and Butternut Squash Puree until combined. Add in the flour, baking powder, baking soda, salt, and the spice mixture, minus 1 teaspoon. Stir on low for 1 minute until no flour lumps remain.
  • Pour the batter into the cake pans spreading it evenly between them.
  • Bake 30-40 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool 10-15 minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
  • If your cakes have domed, trim the tops to make them level and even.

For the Frosting:

  • Add 2 sticks butter to a skillet, set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often.
  • Remove from the heat and transfer the butter to the mixing bowl, let cool until it has solidified at room temperature.
  • Add the remaining stick of room temperature butter and the cream cheese to the bowl.
  • Beat the cooled brown butter, butter and cream cheese together for 2 minutes until light and fluffy.
  • Add the powdered sugar and maple syrup to the bowl and continue beating together. 
  • Add the vanilla and reserved spice mix and beat until well combined. 

To Assemble:

  • Place one cake layer on a serving plate. 
  • Spread 1/3 of the buttercream over the cake. Repeat with the remaining 2 cake layers.
  • Frost the outside of the cake and chill 30 minutes up to overnight. Cake will keep in the fridge for up to 4 days.