Butternut Cake
Submitted by papasmurf
Three-layer butternut cake with tangy cream cheese frosting and chopped nuts. Rich buttermilk batter laced with butternut flavoring bakes up tender and moist, then gets slathered in a thick, nutty frosting that’ll have folks lining up for seconds.
YIELD
1 cakePREP
15 minCOOK
25 minREADY
40 minIf you’ve never tried butternut flavoring in a cake, you’re in for a real treat.
This old-fashioned three-layer beauty gets its signature warm, nutty sweetness from butternut extract in both the batter and the frosting.
The buttermilk keeps things impossibly tender while the cream cheese frosting brings just enough tang to balance all that richness.
Top it off with a generous handful of chopped nuts and you’ve got a showstopper that tastes like it took all day but comes together in under an hour.
Kitchen Tips
- Let your butter and cream cheese come to room temperature before mixing for the smoothest batter and frosting
- Don’t overmix once the flour goes in or you’ll end up with a tough crumb
- Butternut flavoring can be found at most Southern grocery stores or ordered online; there’s no real substitute for it
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease and flour three 9-inch cake pans of butter.
Add eggs one at a time, beating well after each addition.
Mix soda and salt into buttermilk until foamy.
Add alternately with flour.
Add 3 teaspoons flavoring.
Pour into prepared pans and bake until done, 20 to 25 minutes.
In a bowl, mix 3 teaspoons flavoring.
Add nuts.
Spread on cooled cake.
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