Ingredients
2 cups roasted butternut squash puree
3 large eggs, room temperature
1 cup vegetable oil
1.5 cups granulated sugar
1/2 cup brown sugar, packed
1 tablespoon vanilla extract
2.5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or two 8-inch round cake pans.
Step 2: In a large bowl, whisk together the roasted butternut squash puree, eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
Step 3: In a separate medium bowl, sift together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not over-mix.
Step 5: Pour the batter into the prepared pan(s) and smooth the top with a spatula.
Step 6: Bake for 45-50 minutes (or 30-35 minutes for round pans), or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cake to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure the squash is roasted until very soft for the best puree consistency. You can substitute pumpkin spice for the individual spices if preferred.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: roasted butternut squash cake recipe, fall baking, butternut squash dessert, moist spice cake, autumn recipes
