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angled shot of slice of butternut squash cake

Butternut Squash Cake

This EASY Butternut Squash Cake combines healthy squash, vanilla, and warm spices -- its' aroma is almost as satisfying as the cake itself!
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Course: Dessert
Cuisine: American
Keyword: butternut squash cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Calories: 366kcal

Ingredients

  • ¾ cup unsalted butter
  • 1 cup sugar
  • ½ cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon coarse kosher salt
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 ½ cups flour
  • ¾ cup buttermilk
  • 2 cups shredded peeled butternut squash 1 small*
  • ½ cup walnuts or pecans roughly chopped
  • 1 batch maple cream cheese frosting

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 butternut squash using the large holes on a box grater or the grater function on a food processor.

Nutrition

Calories: 366kcal | Carbohydrates: 50g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 233mg | Potassium: 186mg | Fiber: 2g | Sugar: 27g | Vitamin A: 2921IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 2mg