Butternut Squash Cake with Cream Cheese Frosting

by Michele Pesula Kuegler | January 30th, 2018 | Desserts, Recipes
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Only one word needed- Yum!

For someone who doesn’t eat a lot of dessert, I sure do adore cake in many forms. It’s a really tough tossup between carrot cake and traditional wedding cake, as to which is my favorite. Carrot cake has the wonderful flavors of carrot and cinnamon and its frosting has a nice bit of tang. Wedding cake, on the other hand, has a hint of almond in the cake and then some lovely fruit curd or jam and decadent buttercream frosting. Such tough choices.

Now that I’ve made this butternut squash cake, I’ve made my favorite cake choice even more difficult. It’s much like a carrot cake with its cream cheese icing and vegetable component. However, it has a couple differences that make it a cake in its own class. First, I added ground cloves to the batter, which gives the cake a deeper spice note. Second, instead of nuts, I used dried cranberries, which add a pop of flavor and texture every few bites. Third, because this recipe has puréed squash, the cake is even moister, which I enjoyed.

Because it’s currently empty nest time with kids away at college, I made this a more reasonable recipe for two, baking only one 9-inch round. For those who’d like more cake, simply double the recipe. Of course, I’m all about the frosting, so even though I made only one round, I cut that cake in half in order to have layers of cake and frosting. Yes, if I’m going to eat dessert, I’m usually going to go all out.

For those of you who are looking to be a little less indulgent, you could serve this cake without frosting. It probably could even count as a breakfast loaf or snack cake at that point. Serve it with tea or coffee, and it would be an utter delight.

For me, I have a good amount of cake left in my refrigerator. Even though I usually eat by the rules of indulgent desserts only on the weekends, I’m scrapping the rules for tonight and am enjoying another slice. It’s that good!

(If you need a good frosting recipe, give my Tangy Cream Cheese Frosting a try.)

Butternut Squash Cake with Cream Cheese Frosting

Serves 6
A delightfully moist cake that you almost could call a serving of vegetables




Print

Prep Time
15 min

Cook Time
1 hr 30 min

Total Time
2 hr 45 min

Prep Time
15 min

Cook Time
1 hr 30 min

Total Time
2 hr 45 min

Ingredients
  1. 1 butternut squash
  2. 2 large eggs
  3. 3/4 cup + 2 Tb. sugar
  4. 1/2 cup canola oil
  5. 1 tsp. vanilla
  6. 1 cup flour
  7. 1 tsp. baking powder
  8. 1/2 tsp. baking soda
  9. 1/2 tsp. salt
  10. 3/4 tsp. cinnamon
  11. 1/4 tsp. ground cloves
  12. 1/3 cup dried cranberries
Instructions
  1. Preheat oven 400 degrees.
  2. Wash outside of squash, cut in half, and place halves cut side down in 13×9 baking pan.
  3. Add 1/2 cup water, cover with foil, and baking for 45-60 minutes or until fork tender.
  4. Remove from oven, uncover, and allow to cool completely.
  5. Preheat oven to 350.
  6. Butter and flour 9-inch baking pan.
  7. Scoop 1 cup of cooked squash and place in bowl of stand mixer.
  8. Add sugar, oil, and vanilla and mix on speed 2 until combined.
  9. Add eggs one at a time, continuing on speed 2.
  10. Add flour, baking powder, baking soda, spices, and salt on lowest level.
  11. Add cranberries, stirring to combine.
  12. Transfer to prepared baking pan.
  13. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  14. Place cake in pan on cooling rack for 10 minutes.
  15. Remove from pan, placing cake on cooling rack until completely cool.
  16. Frost with cream cheese frosting.
Notes
  1. Link for cream cheese frosting is in the post above.
Think Tasty http://www.thinktasty.com/

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