Squash Spice Cake

American fall baking often folds roasted squash into spice cakes for natural sweetness and a tender crumb. This sheet-style version leans on mashed butternut with cinnamon, ginger, and nutmeg for a cozy, warmly spiced dessert.

Serves 6 · 25 min prep · 30 min cook

Estimate for one serving

• 320 cal
• 4g protein
• 45g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 1 cup cooked mashed butternut squash (fresh roasted)
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 2 tbsp powdered sugar for dusting

Instructions

1. 1Preheat the oven to 350°F. Grease an 8-inch square baking pan and line the bottom with a parchment sling for easy removal.
2. 2If starting from raw squash, peel, cube, and roast until fork-tender, then mash smooth and cool completely; measure the cup needed.
3. 3In a large bowl whisk together the flour, both sugars, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly blended and free of lumps.
4. 4In a separate bowl whisk the oil, eggs, vanilla, and cooled mashed squash until the mixture looks smooth and slightly glossy.
5. 5Pour the wet squash mixture into the dry ingredients. Fold gently with a spatula just until no dry streaks remain; the batter will be thick and fragrant.
6. 6Scrape the batter into the prepared pan and smooth the top with an offset spatula so it bakes evenly.
7. 7Bake for 28 to 34 minutes until the center springs back lightly when touched and a toothpick inserted in the middle comes out with only a few moist crumbs.
8. 8Cool the cake in the pan on a wire rack for 15 minutes, then lift it out using the parchment and cool completely.
9. 9Just before serving, dust the top lightly with powdered sugar through a fine sieve for a simple finish that lets the squash spice flavor shine.
10. 10Cut into six generous squares and serve at room temperature; the cake keeps moist for days thanks to the natural squash.