How To make Butternut Cake

Butternut Cake| Choco Butternut Cake| Bahay Panaderia

BUTTERNUT CAKE| CHOCO BUTTERNUT CAKE| BAHAY PANADERIA

INGRIDIENTS:

GANACHE:
350 grms. Chocolate Bar
1 1/2 cups All purpose cream

CHOCOMOIST CAKE:
3 cups All purpose flour
1 1/2 cups brown sugar
1/2 cup cocoa powder
2 tsp.baking soda
1 tsp.salt
2 cups water with 3 tsp.coffee powder
3/4 cups oil
2 tbsp.vinegar

BUTTERNUT STREUSEL:
1/4 cup butter
2-3 tsp.orange food color
1/2 cup dessicated coconut
1/2 cup flour
2 tbsp.sugar
1/2 cup powdered sugar
2-3 tsp.cinnamon powder

Happy Baking...Happy Cooking.......Enjoy!
Thanks for Watching..Godbless

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Butternut squash cake - easy vegan recipe

I wanted to create a super easy recipe that's perfect for Thanksgiving. It's so simple, yet sooo delicious! You can also use a grated pumpkin instead of a butternut squash if you like - I just grabbed a butternut squash because that's what my supermarket had available. I tried a version with spices but I actually prefer it without, it kinda tastes fresher and cleaner (but you can optionally add 1 tsp cinnamon powder and 1/2 tsp ground nutmeg if you like.).

The full recipe and more tips and tricks are on my blog:

Easy Pumpkin Cake Recipe

Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!

RECIPE:

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OLD SCHOOL CREAM CHEESE BUTTERNUT CAKE

This was my very first time making this cake
its very moist and flavorful




RECIPE
3 cups all purpose flour
3 sticks at room temperature, divided butter
2 cups granulated sugar
2 teaspoons baking powder

4 large eggs
1 cup milk
3 tablespoons plus 1 teaspoon butternut extract( if you cant find butternut extract,add equal parts of vanilla,almond,butter extract and yellow food coloring)
2 cup chopped pecans
4 cups confectioner's sugar
1 (8 oz) package at room temperature cream cheese

Preparation

For the cake:

1. Preheat the oven to 350 °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 2 sticks of butter until fluffy. Add the granulated sugar and continue to cream well for 6 to 8 minutes.

3. Add the eggs, one at a time, beating well after each addition. Add the flour baking powder and milk alternately to the creamed mixture, beginning and ending with the flour. Add 3 tablespoons extract and continue to beat until just mixed. Then fold in 1 cup chopped 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.

4. 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 1 stick butter with an electric hand mixer.

3. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in 1 teaspoon extract.

4. Stir in 1/2 cup pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool.

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DIY E JUICE RECIPE ( Vanilla Butternut Cake V5 )

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Dunkin'-Style Choco Butternut Cake: Dark Chocolate Cake with Butternut Streusel | Cooking with Kurt

Learn how to make a Dunkin'-Style Choco Butternut Cake. Deliciously moist dark chocolate cake with a light chocolate frosting that's covered with a butternut streusel. Enjoy!

RECIPE:

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Equipment:
Measuring Cup -
Plastic Wrap -
Sheet Pan -
Measuring Set -
9-inch Cake Pan -
Parchment Paper -
Cake Strips -
Glass Measuring Cup -
9-inch Whisk -
KitchenAid Stand Mixer -
10-inch Cake Board -
12-inch Revolving Cake Stand -
Cake Decorating and Piping Tips -

Ingredients:

Chocolate Frosting:
2 cups heavy cream, divided [240 mL + 240 mL]
8 oz bittersweet chocolate (about 1 1/3 cups chocolate chips) [226.4 g] -
1/4 cup powdered sugar [30 g] -
2 tsp vanilla extract [10 mL] -

Chocolate Cake Layers:
2 oz bittersweet chocolate (about 1/3 cup chocolate chips) [56.6 g] -
1 cup hot brewed coffee [240 mL] -
2 cups granulated sugar [400 g] -
1 2/3 cups all-purpose flour [200 g] -
1 cup unsweetened natural cocoa powder [82 g] -
1 1/3 tsp baking soda [6.67 g] -
1/2 tsp baking powder [2 g] -
1 tsp salt [5.7 g] -
2 large eggs [100 g]
1/2 cup vegetable oil [120 mL] -
1 cup buttermilk [240 mL]
1 tsp vanilla extract [5 mL] -

Butternut Streusel:
2 cups almond flour [186.7 g] -
1/2 cup shredded coconut [37.5 g] -
1/3 cup powdered sugar [40 g] -
1/4 tsp salt [1.4 g] -
1/2 tsp ground nutmeg [1.2 g] -
1 tsp orange gel food coloring [5 mL] -


*Disclaimer: Cooking with Kurt® is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.