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Butternut Squash Gingersnap Cake

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Yield 1 6-layer, 8-inch round cake

Butternut Squash Gingersnap Cake.

Butternut squash cake layers with gingersnap cookie, candied pecans and maple cream cheese frosting.

Ingredients

For the Cake

For the Gingersnap Cookie

For the Maple Cream Cheese Frosting

Candied Pecans

Instructions

For the Cake

  1. Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray, line with parchment and spray again. Set aside.
  2. In a medium bow, combine the cake flour, cinnamon, baking powder, salt, nutmeg, and ground ginger. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about five minutes. Add the oil and beat on medium until combined. Add the cooled butternut squash and mix until combined. Add the vanilla.
  4. With the mixer on low, gradually add the dry ingredients. Stir until just combined. Mixture will be thin.
  5. Evenly distribute the batter into the prepared pans (about 20 ounces of batter in each of the three 8-inch round pans or 15 ounces in each of the 6-inch pans). Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cakes comes out mostly clean.
  6. Let pans cool on wire racks for 10 minutes before inverting cakes onto racks to cool completely.

For the Gingersnap Cookie

  1. Preheat your oven to 355 degrees F.
  2. Spray three 8-inch round cake pans with non-stick spray, line the bottom of the pans with parchment and spray again. Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until light and fluffy, about 2-3 minutes.
  5. Add the eggs, one at a time, scraping down the sides of the bowl in between each addition.
  6. Add the molasses and stir until well combined.
  7. Stir in the dry ingredients and mix on low speed until incorporated. Batter will be a little sticky.
  8. Fold in the candied ginger.
  9. Divide the dough in each of the three 8-inch pans (about 10 ounces of batter in each) and flatten with your hand to create a mostly flat surface.
  10. Bake the cookie layers for 15-17 minutes. Keep an eye on the cookie layers. You don't want to over bake the cookie or it will be too hard to cut with the cake. 

For the Maple Cream Cheese Frosting

  1. In an electric mixer fitted with the paddle attachment, stir the butter and cream cheese until light and fluffy, about two minutes.
  2. Gradually add in the powdered sugar with the mixer on low speed.
  3. Add vanilla, maple extract, and maple syrup and beat until light and fluffy, about 4-5 minutes. 
  4. Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles. 

For the Candied Pecans

  1. Combine the pecans and sugar over the stove on medium heat. Cook for about 5 minutes, stirring frequently, to coat the pecans with the melted sugar. Let cool completely before using.

Assembly

  1. After leveling each cake layer, place the first round of the gingersnap cookie, on a cake board. Spread about 3/4 cup of the frosting over the cookie. Top with a handful of candied pecans, followed by a cake layer, top side up. Apply another 3/4 cup frosting on top of the cake
  2. Repeat these steps until you get to the final cake layer. 
  3. Place the final cake layer, top side down, on top of the last layer of frosting. Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze the cake for 10 mins.
  4. After the crumb coat is set, apply the final coat of frosting with the remaining buttercream.
  5. I had enough for another thin layer of frosting. If you want a fully-coated look, make an extra 1/4 of the frosting recipe.

Courses Dessert

Cuisine Cake

Recipe by Cake by Courtney at https://cakebycourtney.com/butternut-squash-gingersnap-cake/