Butternut Squash Cake Recipe
User Reviews
5
Butternut Squash Cake Recipe
Description
This Butternut Squash Cake combines creamed butter and sugars with eggs and vanilla to form a rich batter. Spices including cinnamon, ginger, nutmeg, baking powder, and baking soda bring warmth and leavening. The addition of finely shredded butternut squash introduces moisture and subtle sweetness, while roughly chopped walnuts or pecans provide crunch and nutty contrast. The flour and buttermilk are added alternately to maintain tenderness.
Baked until a toothpick comes out clean, the cake develops a golden crust with a soft crumb inside. The warm spices and squash flavors create a moist cake with slight sweetness and a complex aroma. It is typically topped with maple-flavored cream cheese frosting that adds creaminess and tang.
This cake serves well as a dessert or for special occasions appreciating fall flavors. The mix of nutty texture, spice, and squash sets it apart from standard cakes.
When preparing, grate the butternut squash on a box grater’s large holes or a food processor grater function to achieve proper shredding. Ensure the cake cools completely before frosting for best results.
Ingredients
- ¾ cup butter unsalted
- 1 cup sugar
- ½ cup brown sugar
- 3 egg
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt coarse
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 ½ cups flour
- ¾ cup buttermilk
- 2 cups butternut squash 1 small, peeled and shredded
- ½ cup walnuts roughly chopped, or pecans
- 1 batch cream cheese frosting maple flavored
Instructions
- Preheat the oven to 350°F and coat a 9x13 baking dish with cooking spray. Set aside.
- In a large bowl with an electric hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy. Beat in the eggs and vanilla.
- Sift or whisk together the baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add the flour alternately with buttermilk, scraping side of bowl. Beat 1 minute.
- Stir in the squash and the walnuts or pecans.
- Pour the batter into the prepared pan.
- Bake for 30 to 40 minutes or until it passes the toothpick test. Cool completely.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Grate the butternut squash using the large holes of a box grater or a food processor grating attachment for the best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 73mg | 24% |
| Sodium | 233mg | 10% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 2921IU | 58% |
| Vitamin C | 5mg | 6% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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