Butternut Cake With Frosting
A moist and flavorful butternut cake with rich frosting, featuring subtle nutty notes and tender texture, perfect for special occasions or comforting desserts.
Ingredients
Instructions
- Cream shortening and sugar together for 2 minutes at high speed.
- Add flour and milk alternately to the mixture, beginning and ending with the flour, and blend well.
- Pour the batter into a cold oven.
- Bake at 325°F for 1 hour.
- Then reduce the temperature to 250°F and bake for an additional 15 to 20 minutes.
- Let the cake cool in the pan for 10 minutes before removing.
Tips & Substitutions
For a lighter cake, sift the cake flour before measuring. You can substitute butternut flavoring with vanilla extract if necessary, though the flavor will differ slightly. Ensure your eggs are at room temperature for better mixing. If you want to add a twist, consider folding in some chopped nuts or dried fruits to the batter for added texture.
Serving Suggestions
This butternut cake is delightful on its own but can be enhanced with a simple frosting or dusting of powdered sugar. Serve it with a scoop of vanilla ice cream for a delicious contrast, or pair it with a cup of coffee for a cozy afternoon treat. It also complements well with a fresh fruit salad.
Storage & Reheating
Store leftover butternut cake in an airtight container at room temperature for up to three days. If you want it to last longer, refrigerate it, where it can stay fresh for up to a week. Reheat individual slices in the microwave for about 15-20 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Butternut Cake With Frosting contains roughly 1171 calories, with 25g protein, 238g carbohydrates, and 13g fat. It is an excellent source of iron (101% of the Daily Value), vitamin C (59% of the Daily Value), and protein (50% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
You can use all-purpose flour instead of cake flour, but the cake may not be as tender. If using whole wheat flour, consider adjusting the liquid as it absorbs more moisture.
What can I use instead of shortening?
You can substitute the shortening with an equal amount of unsalted butter for a richer flavor. If you're looking for a healthier option, try using coconut oil, which will impart a subtle tropical taste.
Can this cake be frozen?
Yes, butternut cake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).