Vanilla Butternut Cake
A moist, flavorful vanilla butternut cake with rich buttery notes and a soft crumb, perfect for special occasions or comforting desserts enjoyed by all ages.
Ingredients
Instructions
- Preheat oven to 325°F.
- Grease and dust a tube pan with flour.
- Cream vegetable shortening, margarine, and sugar until well combined.
- Add eggs, vanilla butternut flavoring, and continue to cream.
- Alternately add flour and milk to the creamed mixture, mixing well after each addition.
- Pour the batter into the prepared tube pan.
- Bake for about 1 1/2 hours or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan before removing.
Tips & Substitutions
For a lighter cake, consider replacing half of the margarine with unsweetened applesauce. If you don't have vanilla butternut flavoring, vanilla extract can be used as a substitute, though the flavor will differ slightly. Ensure your ingredients are at room temperature for better mixing. This cake can also be enhanced with spices like nutmeg or cinnamon for an extra flavor kick.
Serving Suggestions
Serve slices of Vanilla Butternut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Sweet And Spicy Carrot Pie as part of a dessert spread. For a festive touch, sprinkle the top with powdered sugar or drizzle with a simple glaze made of powdered sugar and milk.
Storage & Reheating
Store leftover Vanilla Butternut Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and place it in the refrigerator for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Vanilla Butternut Cake contains roughly 2066 calories, with 7g protein, 52g carbohydrates, and 206g fat. It is a good source of iron (17% of the Daily Value), protein (14% of the Daily Value), and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1182mg per serving (51% of the Daily Value).
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 all-purpose flour instead of cake flour for this recipe?
Yes, all-purpose flour can be used in place of cake flour. However, the texture may be slightly denser. If you prefer a lighter cake, try sifting the all-purpose flour before measuring to incorporate some air.
What can I do if I don't have a tube pan?
If you don't have a tube pan, you can use a bundt pan or a regular cake pan. Just be mindful of the baking time, as the cake may need to bake for a shorter or longer duration depending on the pan's shape and size.
Is it possible to freeze the Vanilla Butternut Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, thaw the cake 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).