Butternut Squash Cake
Butternut squash cake is a simple fall dessert that comes together quickly and tastes like pure autumn. It’s the perfect use for leftover squash.
When fall comes around everyone craves the warm flavors of pumpkin pie spice. This recipe is the perfect use of these delicious spices.
Butternut squash can be so big when you buy them from the farmer’s markets. We cook the squash and then freeze it in chunks or mashed, in 2 cups packages, so it’s perfect to use for weeknight dinners or in baked goods.
What you Need
- Butternut Squash: You want to mash the butternut. Do this when it is hot. It is easier to get creamy without extra milk or water.
- Eggs: Use fresh, large eggs. We always use farm-fresh eggs.
- Oil: Use a mild vegetable oil.
- Vanilla extract: Vanilla adds a great flavor to this cake.
- Flour: Sifted all-purpose flour.
- Baking soda: We use baking soda for the leavening so the cake doesn’t have the baking powder flavor.
- Salt: The salt is actually an important component of baked goods. It enhances the flavors and keeps the cake from being overly sweet.
- Spices: Pumpkin pie spice or a combination of cinnamon, cloves, ginger, nutmeg and allspice.
How to Make it
Peel and cube the squash. Add the cubes to a steamer pot and steam them until fork-tender.
Mash the squash with a potato masher, a hand mixer or an immersion blender.
Add the eggs to the mixing bowl of your electric mixer. Beat well.
Add the oil and the mashed squash. Beat that to combine.
Add the vanilla. Incorporate.
Next, add the sugar and combine that with the wet ingredients.
Add the dry ingredients to a separate bowl.
Mix them well.
Add the flour mixture in two additions.
Just incorporate the dry ingredients. Don’t overmix at this stage.
Stir in walnuts or pecans by hand, if desired.
Spray a bundt pan or an 8×8 inch baking pan with no-stick cooking spray, or butter and flour it.
Pour the cake batter into the prepared pan.
Bake the cake in a preheated oven, at 350°F for 45 minutes to one hour, until a cake tester or toothpick comes out clean in the center. Place the cake on a cake rack in the pan for about 20-25 to cool slightly. Then remove it from the bundt cake pan, and set it back on the rack.
Let it cool thoroughly on a wire rack. The cake can be finshed in a number of ways.
How to Finish the Cake
The cake can simply have powdered sugar or icing sugar sprinkled on it. A buttercream frosting or glaze can be added to the top or the whole cake can be frosted. We chose to use a cream cheese glaze but it can also be frosted with cream cheese frosting.
Variations
- This cake can be made with sweet potato, pumpkin, or any other fall squash.
- If you don’t like one or more of the listed spices, just omit it. It doesn’t affect the flavor significantly.
- Also, adjust the icing or glaze that you put on it.
If you love this butternut squash cake, you’ll love this Eggless Mocha Oats Loaf.
More Butternut Squash Recipes
Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.
Please ask any questions or share your comments in the comments section below. We’d love to hear from you.
I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Butternut Squash Cake
Ingredients
- 4 large eggs
- 1 cup vegetable oil
- 2 cups butternut squash mashed
- 1 teaspoon pure vanilla extract
- 2 cups sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ cup chopped pecans or walnuts
Instructions
- Peel and cube the squash. Add the cubes to a steamer pot and steam them until fork-tender. About 20 minutes.
- Mash the squash with a potato masher, a hand mixer or an immersion blender. Let it cool to room temperature before adding it to the batter.
- Preheat the oven to 350°.
- Add the eggs to the mixing bowl of your electric mixer. Beat well.4 large eggs
- Add the oil and the mashed squash. Beat that to combine.1 cup vegetable oil, 2 cups butternut squash
- Add the vanilla. Incorporate.1 teaspoon pure vanilla extract
- Next, add the sugar and combine that with the wet ingredients.2 cups sugar
- Add the dry ingredients to a separate bowl.2 cups all-purpose flour, ½ teaspoon salt, 2 teaspoons baking soda, 2 teaspoons cinnamon, ¼ teaspoon cloves, ¼ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon allspice
- Mix them well.
- Add the flour mixture in two additions.
- Just incorporate the dry ingredients. Don’t overmix at this stage.
- Stir in walnuts or pecans by hand.½ cup chopped pecans or walnuts
- Spray a bundt pan or an 8×8 inch baking pan with no-stick cooking spray, or butter and flour it. Pour the cake batter into the prepared pan.
- Bake the cake in a preheated oven, at 350°F for 45 minutes to one hour, until a cake tester or toothpick comes out clean in the center. Place the cake on a cake rack in the pan for about 20-25 to cool slightly. Then remove it from the bundt cake pan, and set it back on the rack.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!
