Butternut Cake with Butter Pecan Frosting
Butternut Cake with Butter Pecan Frosting might be just the side dish you are searching for. This lacto ovo vegetarian recipe serves 10 and costs $2.3 per serving. One portion of this dish contains around 11g of protein, 50g of fat, and a total of 947 calories. A mixture of eggs, rum extract, milk, and a handful of other ingredients are all it takes to make this recipe so delicious. A couple people made this recipe, and 26 would say it hit the spot. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns a not so excellent spoonacular score of 28%. Similar recipes include Butternut Squash Cake with Butter-Rum Frosting, Easy Pumpkin Cake with Butter Pecan Frosting, and Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting.
Servings: 10
Preparation duration: 25 minutes
Cooking duration: 35 minutes
Ingredients:
1 stick butter, at room temperature
2 sticks butter, at room temperature
4 cups confectioners' sugar
1 8-ounce package cream cheese, at room temperature
4 large eggs
2 cups granulated sugar
1 cup milk
1/2 cup pecans
1 cup pecans, chopped
1 teaspoon butternut extract
3 tablespoons butternut extract
3 cups self-rising flour, plus more for dusting cake pans
Equipment:
oven
stand mixer
frying pan
whisk
bowl
hand mixer
Cooking instruction summary:
For the cake: Preheat the oven to 350 degrees 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 the 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 the extract and continue to beat until just mixed. Then fold in the 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 butter with an electric hand mixer. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the extract. Stir in the pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool.
Step by step:
1. For the cake: Preheat the oven to 350 degrees F. Adjust the racks to the middle of the oven. Spray three 9-inch cake pans with nonstick spray and dust lightly with flour.
2. Using a stand mixer, cream the butter until fluffy.
3. Add the granulated sugar and continue to cream well for 6 to 8 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour.
6. Add the extract and continue to beat until just mixed. Then fold in the 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.
7. Bake until golden brown, 30 to 35 minutes. Cool the cakes completely before frosting.
For the frosting
1. Add the confectioners' sugar to a bowl and whisk to make sure there are no lumps. Set aside.
2. In a large bowl, blend together the cream cheese and butter with an electric hand mixer. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the extract. Stir in the pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool.
Nutrition Information:
covered percent of daily need
