butternut cake
I received this recipe from my sister it is a very moist and flavorful cake. The aroma sets in from the BUTTER and NUT extract.
prep time
25 Min
cook time
35 Min
method
Bake
yield
10 serving(s)
Ingredients
- 3 cups self-rising flour
- 2 sticks land-o-lake butter(salted) room temp.
- 2 cups granulated sugar
- 4 large eggs, room temp.
- 1 cup whole milk, room temp.
- 2 tablespoons mccormick or superior imitation vanilla butter and nut extract
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- FROSTING
- 5 cups powdered sugar
- 8 ounces philidelphia cream cheese, room temp.
- 1 stick butter, room temp.
- 1 teaspoon butternut extract
- 1/2 cup pecan, chopped (optional)
How To Make butternut cake
-
Step 1Preheat oven to 350 degrees. Adjust the rack to the middle of oven. Spray three 9-inch round pans or two 10-inch with baking spray.
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Step 2Using a electric mixer, cream the butter and sugar until light and fluffy. 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 flour. Add the extracts and continue to beat until just mixed. Then fold in the pecans.
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Step 3Divide the batter equally among the prepared the pans. Level the batter in each pan. Bake until golden brown, 30 to 35 minutes but do test for doneness. Cool the cake completely before frosting.
-
Step 4FROSTING In a large bowl, blend cream cheese and butter with mixer. Gradually add the powdered sugar and beat until light and fluffy. Beat in the extract. Stir in pecan or sprinkle over the cake. Frost the cake when layers are completely cool. ENJOY!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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