This Butternut Squash Cake is a hidden gem recipe. With a perfect balance of spices, irresistible flavors and a melt-in-mouth texture, this cake is a must-try fall dessert for any baking enthusiast.
My Butternut squash cake is made with homemade puree, the secret for a tender and moist cake and topped with a whipped cream cheese frosting, a combination that pairs well together.
For the Butternut squash puree: Save time and effort using pre-cut butternut squash, sold in bags. It’s already peeled and cubed, so all you have to do is cook and puree it.
Dry ingredients: all-purpose flour, light brown sugar, baking powder, cinnamon, nutmeg, salt
Wet ingredients: eggs, vegetable oil (neutral flavor: like canola), vanilla extract, fresh butternut squash puree.
Cream cheese frosting: cream cheese (full fat), heavy whipping cream (full fat), powdered sugar, vanilla extract.
How to make this Butternut squash cake?
Homemade butternut squash puree: Dice the squash into small pieces and place them in a microwave steamer with some water at the bottom. Cover and cook in the microwave for 8-10 minutes at full power. Mash the squash into a puree with an immersion blender fitted with the masher attachment. Wait for it to cool before using it in the recipe.
Butternut squash cake:
In a large mixing bowl, add the dry ingredients and mix until everything is combined together.
Add the wet ingredients and stir until just mixed (start with a rubber spatula and finish with a whisk). Do not overmix
Pour the batter into an 8-inch cake tin and bake for 35-40 min at 180C (350F) in a preheated oven.
Whipped Cream Cheese Frosting:
Add all the ingredients in a large bowl. With an electric mixer, start to whip on medium speed. When everything is fully mixed together, increase gradually the speed to medium-high and whip until stiff peaks form.
Assembly: Proceed once the cake is cooled. Level the cake if needed.
Spread the whipped cream evenly on top.
Optional: Place the cake on a turntable and use a spoon to create swirls on the top while turning the table.
Get all measurements, ingredients, and instructions at the end of this post.
Butternut squash cake:
- Ingredients at room temperature: It’s easier to combine
- Don’t overmix the batter, mix until just combined.
- Use aluminum cake tin for best results. The heat is better distributed.
- To prevent hard edges and a domed cake, use a wet strip around the sides of the pan.
- Do Not overbake; it will dry your cake, and you will lose the moist texture.
Cream Cheese Frosting
- Use cold heavy cream. It whips better and faster.
- Stir with a spoon the cream cheese to smoothen it slightly.
- Begin whipping the ingredients at a low speed and then gradually increase the speed for a more stable whipped cream. Don’t go high speed right away.
- Let the cake cool completely in a cooling rack before frosting. Frosting can’t be added to warm cakes or will melt.
How to store the butternut squash cake?
Store it in the refrigerator under a cake dome for up to 3 days.
Can I make this cake in advance?
You can prepare the cake 1 or 2 days ahead of time. It will stay moist. Once cooled, wrap them in plastic wrap and put them in an airtight container or decorate it with the frosting and place it under a cake dome.
I’ve never tried to freeze this cake.
- You can replace the butternut squash puree with pumpkin puree. Make sure to use 100% pumpkin puree and not pumpkin pie filling. The last one already has sweeteners and spices added to it. Butternut squash is naturally sweetened, and the taste of canned pumpkin puree can be slightly different; adjust the amount of sugar if needed.
- Add walnuts, cut into pieces for a crunchy addition.
Want more fall desserts to try:
- Apple Clafoutis: a heavenly combination of sweet apples and a delicate custard-like texture.
- Hazelnut Bundt Cake, perfect recipe with egg white leftovers
- Maple Leaf Cookies, incredible maple sandwich cookies
If you tried this Butternut Squash Cake or any recipe on the blog, let me know how you liked it by leaving a comment below or a rating.