Description
This Roasted Butternut Squash Cake is a moist and flavorful dessert perfect for autumn or any time you crave a cozy treat. Made with roasted and pureed butternut squash for natural sweetness and moisture, combined with warm spices like cinnamon and nutmeg, and topped with a smooth maple syrup glaze, this cake offers a delightful balance of flavors and textures. It’s simple to prepare and yields a rich, tender cake that’s sure to impress your family and friends.
Ingredients
Scale
Main Cake Ingredients
- 2 cups butternut squash, roasted and pureed
- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup olive oil or vegetable oil
Glaze Ingredients
- 1/2 cup maple syrup
- 1 cup powdered sugar
Instructions
- Preheat and prepare squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and roast until soft. Once cooled, scoop out the flesh and puree it until smooth. This adds natural sweetness and moisture to the cake.
- Lower oven and prepare pan: Reduce oven temperature to 350°F (175°C). Grease and lightly flour your baking pan to prevent the cake from sticking during baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. This ensures even distribution of the leavening and spices throughout the cake batter.
- Combine wet ingredients: In a large mixing bowl, beat the brown sugar and oil until well combined. Add the eggs one at a time, blending thoroughly after each addition, then stir in the vanilla extract and the roasted butternut squash puree.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet ingredients, gently folding until just combined. Avoid overmixing to keep the cake tender and light.
- Bake the cake: Pour the batter into the prepared baking pan, spreading evenly. Bake in the preheated 350°F (175°C) oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the glaze: While the cake cools, mix together the maple syrup and powdered sugar until smooth to create a sweet, glossy glaze.
- Glaze the cake: Once the cake has completely cooled, drizzle the maple syrup glaze evenly over the top. Allow the glaze to set before serving.
Notes
- Use a blender or food processor to puree the roasted butternut squash for a smooth texture.
- You can substitute olive oil with vegetable oil if preferred.
- Make sure the cake is completely cool before adding the glaze to prevent it from melting and running off.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: Add chopped nuts like walnuts or pecans to the batter for added texture.
