Butternut Squash Layer Cake
This Butternut Squash Layer Cake is what to make for the holidays this year. It's hearty, satisfying, sweet and delicious!
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Cooking tools:
- Stand mixer
- Cake pan
- Cooling rack
- Oven
- Stove
- Skillet
- Mixing bowl
- Chef's knife
- Measuring spoon
- Parchment paper
- Plate
- Refrigerator
Ingredients
- 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
- 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)
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