Butternut Cake
Indulge in the cozy warmth of this luscious Butternut Cake, a dessert that perfectly blends seasonal flavors with a rich, moist texture. Made with earthy butternut squash puree and subtly spiced with cinnamon and nutmeg, this cake is a celebration of autumnal comfort. The layers are tender and buttery, balanced by a silky cream cheese glaze that cascades over the top for an elegant finish. Perfect for holiday gatherings or weekend baking, this recipe is easy to follow and yields a show-stopping treat for 12 servings. Whether served with coffee, tea, or on its own, this Butternut Cake is guaranteed to be the centerpiece of your dessert table.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Butternut squash puree
- 0.5 cup Whole milk
- 8 ounces Cream cheese
- 1.5 cups Powdered sugar
- 1 teaspoon Vanilla extract (for glaze)
- 2 tablespoons Milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Mix in the butternut squash puree until evenly combined.
Alternately add the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack and let them cool completely before frosting.
To make the glaze, beat the cream cheese in a medium bowl until smooth. Gradually add the powdered sugar, vanilla extract, and milk, beating until the glaze is creamy and pourable.
Place one cake layer on a serving plate and spread a thin layer of glaze on top. Add the second layer and pour the remaining glaze over the top, letting it drip down the sides.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.1 g | 382% | |
| Saturated Fat | 176.2 g | 881% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1504 mg | 501% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 730.3 g | 266% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 421.9 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 690 mg | 53% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1946 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
