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Butternut Squash Cake with Cream Cheese Frosting Recipe

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4.1 from 47 reviews

  • Author: Sophia
  • Total Time: 1 hour to 1 hour 15 minutes
  • Yield: 12 servings

Description

This moist and flavorful Butternut Squash Cake is a delightful twist on traditional vegetable cakes, incorporating the natural sweetness and subtle earthiness of butternut squash baby food. Blended with warm spices and topped with creamy cream cheese frosting, this cake offers a perfect balance of sweetness and spice, ideal for fall gatherings or any special occasion.

Ingredients

Cake Ingredients

  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 3 jars butternut squash baby food (about 15 oz total)
  • 1 ½ cups pecans (optional)

Frosting

  • Cream cheese frosting (store-bought or homemade)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake layers.
  2. Blend Oil and Sugars: In a large mixing bowl, combine the vegetable oil, sugar, and brown sugar. Blend thoroughly until the mixture is smooth and well incorporated.
  3. Add Eggs: Crack in the eggs and whisk the mixture until fully blended and slightly fluffy, ensuring an even consistency.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet mixture, whisking continuously to create a smooth batter.
  6. Incorporate Butternut Squash: Stir in the butternut squash baby food jars, blending thoroughly to combine the squash evenly throughout the batter.
  7. Add Pecans (Optional): Fold in the pecans carefully if you choose to include them, distributing evenly across the batter.
  8. Prepare Pans and Pour Batter: Grease two 9-inch round baking pans thoroughly to prevent sticking. Pour the batter evenly into both pans, smoothing the tops for even baking.
  9. Bake the Cake: Place the pans in the preheated oven and bake for about 45 to 60 minutes. Start checking for doneness at 45 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  10. Cool the Cake: Remove the pans from the oven and let the cakes cool in the pans for about 15 minutes before transferring them to wire racks to cool completely.
  11. Frost the Cake: Once cooled, generously frost the cakes with cream cheese frosting. Layer the cakes if stacking, and cover the entire surface with frosting for a smooth, creamy finish.

Notes

  • Check the cake early as oven temperatures vary; use the toothpick test to ensure it is fully baked.
  • Pecans add nice texture and flavor but can be omitted for a nut-free option.
  • Use room temperature eggs and oil for better batter blending.
  • Homemade cream cheese frosting typically includes cream cheese, butter, powdered sugar, and vanilla extract.
  • This cake can be stored in the refrigerator for up to 4 days when covered.
  • Prep Time: 15 minutes
  • Cook Time: 45-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/butternut-squash-cake-with-cream-cheese-frosting-recipe/