You know that cozy feeling when autumn rolls around and your kitchen fills with the scent of cinnamon and nutmeg? That’s exactly what hit me the first time I made this butternut squash cake – and oh my goodness, I’ve been obsessed ever since! What started as a “let’s try something different” experiment turned into my most requested fall dessert. The moist crumb, subtle spice, and natural sweetness from the squash create magic in every bite. After testing versions with pumpkin, zucchini, and even carrots, I can confidently say butternut squash gives cakes the perfect texture – not too dense, not too light. Trust me, this isn’t your average spice cake!
Why You’ll Love This Butternut Squash Cake
Oh, where do I even start? This cake is like a hug in dessert form—warm, comforting, and full of surprises. Here’s why you’ll adore it as much as I do:
- Moist beyond belief: The butternut squash keeps every bite tender, even days later (if it lasts that long!).
- Effortless baking: No fancy techniques—just mix, pour, and bake. Perfect for lazy Sunday afternoons.
- Autumn in every slice: Cinnamon, nutmeg, and cloves whisper “fall” without overpowering the natural squash sweetness.
- Secret veggie power: You’d never guess how much wholesome goodness is tucked into this crowd-pleaser!
Seriously, one taste and you’ll understand why my friends beg me to make this all season long.
Ingredients for Butternut Squash Cake
Gather these simple ingredients – you probably have most in your pantry already! The exact measurements matter here for that perfect texture:
- 2 cups all-purpose flour (spooned & leveled)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 cup mashed butternut squash (cooled if freshly cooked)
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup milk (whole milk preferred)
Ingredient Notes & Substitutions
Flexibility is my middle name when baking! Here’s how to adapt:
- Squash options: Fresh roasted squash tastes amazing, but canned puree works in a pinch (just drain excess liquid).
- Dairy swaps: Almond or oat milk substitute beautifully. For vegan butter, choose a baking stick variety.
- Spice tweaks: Out of cloves? Add extra cinnamon or a pinch of ginger instead.
- Sugar alternatives: Brown sugar adds depth, but reduce to 3/4 cup as it’s sweeter.
Remember – the fresher your spices, the more vibrant your cake’s flavor will be! For tips on storing spices effectively, check out this guide on spice storage.
Equipment You’ll Need
No fancy gadgets required—just these trusty basics:
- 9-inch cake pan (round or square both work)
- 2 mixing bowls (one for dry, one for wet ingredients)
- Hand mixer (or strong arms and a whisk!)
- Spatula for scraping every last bit of batter
That’s it—now let’s get baking!
How to Make Butternut Squash Cake
Okay, let’s dive into the fun part! Making this cake is seriously simple—just follow these steps and you’ll have a gorgeous golden-brown beauty ready in no time. The key? Don’t rush the mixing process, and for heaven’s sake, resist the urge to peek in the oven too often!
Step-by-Step Instructions
- Prep your pan: Preheat oven to 350°F (175°C) while you grease your 9-inch cake pan. I like to use butter and a light dusting of flour—it gives the edges that perfect crispness.
- Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside—this lets the spices mingle while you work on the wet ingredients.
- Cream butter and sugar: In a large bowl, beat softened butter and sugar together until fluffy (about 2 minutes). Scrape down the sides—those sneaky sugar crystals love to hide!
- Add eggs and vanilla: Crack in eggs one at a time, mixing well after each. Splash in vanilla and mix just until combined. Overbeating eggs makes cakes tough—we want tender!
- Fold in squash: Gently stir in your mashed butternut squash. The batter will look slightly curdled—that’s totally normal!
- Alternate additions: Add 1/3 of dry ingredients, mix lightly, then half the milk. Repeat, ending with dry ingredients. Stop mixing when you see just a few flour streaks—the spatula will handle the rest.
- Bake: Pour batter into prepared pan and smooth the top. Bake 30-35 minutes until the edges pull away from the pan and a toothpick inserted comes out with moist crumbs (not wet batter).
- Cool: Let cool in pan for 10 minutes, then transfer to a wire rack. I know it’s tempting, but cutting warm cake leads to crumbly slices—patience pays off!
See? Easy as… well, cake! The alternating method might seem fussy, but it creates that perfect, even crumb we’re after. Now, who’s ready for a slice? If you are looking for a similar spiced dessert, you might enjoy this spiced pumpkin pie bars recipe.
Tips for Perfect Butternut Squash Cake
After burning my fair share of cakes (oops!), I’ve learned these foolproof tricks for butternut squash cake success:
- Temperature matters: Room temp butter and eggs blend smoother—cold ingredients make batter separate.
- Squash texture: Mash until completely smooth—lumpy squash means uneven baking.
- Watch the clock: Start checking at 25 minutes—overbaking dries out this moist beauty fast!
- Cool completely: I know it’s hard, but waiting ensures clean slices and better flavor.
Follow these, and you’ll nail it every time!
Serving Suggestions for Butternut Squash Cake
Oh, the possibilities! This cake shines all on its own, but here’s how I love to dress it up when I’m feeling fancy:
- Dust it: A snowy sprinkle of powdered sugar makes it look bakery-worthy in seconds.
- Drizzle it: Warm caramel or maple syrup takes it over the top—perfect for special occasions. If you need a great drizzle, try this homemade caramel sauce recipe.
- Top it: Fresh whipped cream or vanilla ice cream melts dreamily into each warm bite.
- Pair it: A hot cup of coffee or spiced chai tea balances the sweetness beautifully. For the tea, check out this homemade chai concentrate recipe.
My secret? Leftover slices taste incredible lightly toasted for breakfast—don’t tell anyone I said that!
Storage & Reheating
Here’s how to keep that butternut squash cake tasting fresh as the day you baked it! Store cooled cake in an airtight container at room temperature for up to 3 days—it actually gets moister by day two! For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. When that craving hits, just pop a slice in the microwave for 10-15 seconds to bring back that just-baked warmth. Pro tip: Freeze individual portions so you can thaw exactly how much you want!
Butternut Squash Cake FAQs
I get asked these questions ALL the time when sharing my beloved butternut squash cake – here’s everything you need to know:
Can I use pumpkin instead of butternut squash?
Absolutely! Pumpkin puree works wonderfully – just make sure it’s unsweetened. The texture will be slightly denser but just as delicious. I actually prefer butternut squash for its naturally sweeter, milder flavor.
Why did my cake turn out dense?
Oh honey, you probably overmixed the batter! Stop stirring as soon as the flour disappears. Also check your baking powder’s freshness – old leaveners are sneaky cake ruiners. And never skip the alternating wet/dry method – it makes all the difference!
Can I make this gluten-free?
You bet! I’ve had great results with a 1:1 gluten-free flour blend. Just add an extra tablespoon of squash to keep it moist. The spices cover any “alternative flour” taste perfectly.
How do I know when it’s done baking?
The toothpick test is your best friend – look for moist crumbs, not wet batter. The cake should spring back when gently pressed and pull slightly from the pan’s edges. If it smells done, it probably is!
Nutritional Information
Just a quick heads up—these nutritional estimates can vary based on your exact ingredients and serving sizes. While I don’t count every calorie (life’s too short!), this cake does sneak in some veggie goodness alongside its deliciousness. All that matters is how happy each bite makes you feel!
Nothing makes me happier than seeing your cake creations! Did you add a special twist? Did your family go crazy for it? Leave a rating below or tag me on social—I want to see those golden slices and happy faces! Your baking stories make my day brighter than a perfectly baked cake.
PrintAmazing 2-Ingredient Butternut Squash Cake Magic
A moist and flavorful cake made with butternut squash, perfect for fall or any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 1 cake (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 cup mashed butternut squash
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
- Mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Stir in mashed butternut squash.
- Alternately add dry ingredients and milk, mixing until smooth.
- Pour batter into the pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use fresh or canned butternut squash.
- Store leftovers in an airtight container for up to 3 days.
- Top with cream cheese frosting if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
