Ingredients
1 medium butternut squash (to yield 1.5 cups puree)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
4 large eggs
1 cup granulated sugar
1/2 cup packed light brown sugar
1 cup vegetable oil
2 teaspoons vanilla extract
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons maple syrup
Instructions
Step 1: Roast the butternut squash by cutting it in half, removing seeds, and baking cut-side down at 400°F (200°C) for 50 minutes until soft.
Step 2: Once cooled, scoop out the flesh and blend in a food processor until smooth. Measure out 1.5 cups for the cake.
Step 3: Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Step 4: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
Step 5: In a large bowl, beat the eggs and sugars until light and fluffy. Slowly add the vegetable oil and vanilla.
Step 6: Stir in the squash puree, then gradually fold in the dry ingredients until just combined.
Step 7: Pour batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
Step 8: Prepare the frosting by beating cream cheese and butter until smooth, then adding powdered sugar and maple syrup.
Step 9: Frost the cooled cake and serve.
Notes
Ensure the squash puree is completely cooled before adding it to the cake batter to prevent the eggs from curdling.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 32g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: roasted butternut squash cake, fall dessert, squash cake recipe, cream cheese frosting, autumn baking
