Butternut Squash Spice Cake

Name: Butternut Squash Spice Cake
Ingredients: CAKE; 2 cups cake flour; 1 cup whole-wheat pastry flour or sifted regular whole-wheat flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 teaspoon cinnamon; 2 teaspoons ground cardamom; 1/2 teaspoon ground star anise (grind in a clean coffee grinder) or ground allspice; 1 cup canola oil; 2 large eggs; 1 cup coconut palm sugar* or packed dark brown sugar; 1/2 cup vanilla yogurt; 1/2 cup orange juice; 1/4 cup bourbon; 1 tablespoon vanilla extract; 1 tablespoon orange zest; 1/3 cup chopped crystallized ginger; 2 3/4 cups coarsely shredded butternut squash; FROSTING; 3/4 cup salted butter, softened; 12 ounces (1 1/2 large pkgs.) cream cheese, softened; 3 cups powdered sugar; 1 tablespoon bourbon; 2 teaspoons ground cardamom; 3/4 teaspoon kosher salt; 3/4 teaspoon cinnamon; 3/4 teaspoon ground ginger; 1 cup toasted* unsweetened flaked (also called shaved) coconut

29 ingredients

9 steps

Ingredients

CAKE
2 cups cake flour
1 cup whole-wheat pastry flour or sifted regular whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground star anise (grind in a clean coffee grinder) or ground allspice
1 cup canola oil
2 large eggs
1 cup coconut palm sugar* or packed dark brown sugar
1/2 cup vanilla yogurt
1/2 cup orange juice
1/4 cup bourbon
1 tablespoon vanilla extract
1 tablespoon orange zest
1/3 cup chopped crystallized ginger
2 3/4 cups coarsely shredded butternut squash
FROSTING
3/4 cup salted butter, softened
12 ounces (1 1/2 large pkgs.) cream cheese, softened
3 cups powdered sugar
1 tablespoon bourbon
2 teaspoons ground cardamom
3/4 teaspoon kosher salt
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
1 cup toasted* unsweetened flaked (also called shaved) coconut

Directions

1

Make cake: Preheat oven to 350°. Grease 3 round cake pans (8 in. each). Line each with a circle of parchment paper and set aside.
2

Mix cake flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon, cardamom, and star anise in a large bowl; set aside.
3

In bowl of a stand mixer fitted with paddle attachment, beat oil, eggs, coconut sugar, yogurt, orange juice, bourbon, and vanilla on medium speed until well blended. Add flour mixture; beat on low speed to blend, then on medium speed until smooth, scraping inside of bowl twice. Stir in orange zest and crystallized ginger, then squash.
4

Divide batter among lined pans and spread level. Bake until a toothpick inserted in center comes out clean, 20 to 24 minutes.
5

Turn cakes onto racks, remove parch-ment, and let cool completely, 1 to 1 1/2 hours.
6

Make frosting: In bowl of a stand mixer fitted with paddle attachment, beat butter and cream cheese until very smooth. Add powdered sugar, bourbon, cardamom, salt, cinnamon, and ginger; beat on low speed to blend, then on high speed until smooth and fluffy, scraping inside of bowl once or twice.
7

Set a cake layer rounded side down on a platter; spread top of it with 3/4 cup frosting. Repeat with second layer. Set top layer in place, rounded side up. Spread top and sides of cake with remaining frosting. Press coconut into sides, a small handful at a time.
8

*Find coconut palm sugar in the baking aisle of well-stocked grocery stores. Toast coconut on a rimmed baking sheet in a 350° oven until light golden, stirring once, 4 to 5 minutes.
9

Make ahead: Up to 1 day, chilled and loosely wrapped with plastic wrap.