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Description
A moist and flavorful butternut squash cake topped with a rich brown sugar frosting, perfect for autumn celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup butternut squash puree
- 1/2 cup buttermilk
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup packed light brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate small bowl, whisk together the butternut squash puree and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the butternut squash mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the frosting. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and brown sugar, alternating with the milk, beating until smooth and spreadable. Stir in the vanilla extract.
- Once the cake is completely cool, spread the brown sugar frosting evenly over the top.
Notes
- Ensure your butternut squash puree is well-drained to avoid a watery batter.
- For a deeper flavor, you can roast your butternut squash instead of steaming it.
- Adjust the spices to your preference.
- The frosting can be made ahead of time and stored in the refrigerator. Bring to room temperature before frosting the cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 450 kcal per slice
- Sugar: Approximately 55g per slice
- Sodium: Approximately 200mg per slice
- Fat: Approximately 25g per slice
- Saturated Fat: Approximately 15g per slice
- Unsaturated Fat: Approximately 10g per slice
- Trans Fat: Approximately 0g per slice
- Carbohydrates: Approximately 60g per slice
- Fiber: Approximately 2g per slice
- Protein: Approximately 4g per slice
- Cholesterol: Approximately 80mg per slice
Keywords: butternut squash cake, brown sugar frosting, fall dessert, autumn cake, seasonal baking, gourmet cake, homemade cake, vegetable cake, moist cake, spiced cake