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Butternut Squash Cake Recipe

A seasonal cake made with butternut squash and winter spices. This cake is great served with whipped cream, caramel, and apples.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 cup canola oil
  • 4 eggs
  • 16 ounces butternut squash puree,* or 1 16 ounce can
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves

Method
 

  1. Preheat the oven to 350 degrees. Spray a bundt pan with nonstick baking spray.
  2. In the bowl of an electric mixer, cream together sugars and oil on medium speed. Add eggs one at a time, mixing well in between.
  3. Add the pureed squash and let the mixer run while you mix together the dry ingredients in a separate bowl.
  4. In the dry ingredient bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves.
  5. Turn the speed down to low and gradually add the dry ingredients to the wet ingredients. Mix together just until the flour is incorporated.
  6. Spoon the batter evenly into the bundt pan, and smooth out the top.
  7. Bake your cake for 50-55 minutes, checking for doneness by inserting a toothpick into the top of the cake. If your toothpick comes out clean, your cake is done.
  8. Remove the cake from the oven, and let it cool in the pan for 15 minutes.
  9. Turn the cake onto a cooling rack. Tap the bottom of the bundt pan with a wooden spoon to help loosen if necessary.
  10. Serve with spiced whipped cream, salted caramel, and roasted apples.

Notes

Butternut squash puree can be substituted with pumpkin or sweet potatoes.