Butternut Squash Cake
Indulge in the cozy, autumnal flavors of this Butternut Squash Cake, a moist and spiced dessert that’s as beautiful as it is delicious. Made with roasted butternut squash, this cake achieves an irresistibly tender crumb while delivering a natural sweetness that pairs perfectly with warming spices like cinnamon, nutmeg, and ginger. Topped with a luscious cream cheese frosting and optional chopped walnuts or pecans for added texture, this unique twist on a classic spice cake is perfect for holiday gatherings, potlucks, or simply savoring at home with a warm cup of tea. With simple ingredients, easy-to-follow instructions, and the seasonal charm of butternut squash, this recipe is sure to become a family favorite. Keywords: butternut squash cake, cream cheese frosting, spiced cake, autumn dessert, holiday baking.
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Recipe Information
Ingredients
- 2 cups butternut squash (peeled, cubed, and roasted)
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 3 large eggs
- 0.75 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 0.5 cups whole milk
- 8 ounces cream cheese (softened)
- 0.5 cups unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract (for frosting)
- 0.5 cups chopped walnuts or pecans (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch cake pan or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
In a separate medium bowl, beat the eggs and mix in the vegetable oil, vanilla extract, and milk until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Fold in the roasted butternut squash until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan before frosting.
To prepare the frosting, beat the cream cheese and softened butter in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable.
Once the cake is fully cooled, spread the cream cheese frosting evenly over the top.
If desired, sprinkle chopped walnuts or pecans over the frosting as a garnish.
Slice and serve. Enjoy your homemade butternut squash cake!
Nutrition Facts
Calories |
7169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.5 g | 504% | |
| Saturated Fat | 141.3 g | 706% | |
| Polyunsaturated Fat | 100.9 g | ||
| Cholesterol | 1082 mg | 361% | |
| Sodium | 4401 mg | 191% | |
| Total Carbohydrate | 883.5 g | 321% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 631.7 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 870 mg | 67% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2630 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
