Squash Spice Cake

Butternut squash has long sweetened American autumn baking, lending natural moisture without overpowering the batter. This spice cake folds smooth puree with cinnamon, ginger, and nutmeg for a tender crumb that feels bakery-cozy and warmly spiced.

Serves 8 · 25 min prep · 45 min cook

Estimate for one serving

• 420 cal
• 5g protein
• 58g carbs
• 19g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups pureed butternut squash
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 3/4 tsp kosher salt
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1 tbsp milk

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
2. 2If starting from whole squash, peel, cube, and steam until fork-tender, then puree until completely smooth and measure the cooled puree.
3. 3In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
4. 4In a large bowl beat the granulated sugar, brown sugar, and oil until the mixture looks glossy and thick.
5. 5Add the eggs one at a time, mixing well after each, then stir in the vanilla and squash puree until the batter is uniform and orange-tinted.
6. 6Fold the dry ingredients into the wet mixture in two additions, stopping as soon as no dry streaks remain; do not overmix.
7. 7Scrape the batter into the prepared pan and smooth the top. Bake 40 to 45 minutes until a toothpick inserted in the center comes out clean and the top springs back lightly.
8. 8Cool the cake in the pan on a wire rack for 15 minutes, then invert onto the rack, peel off the parchment, and cool completely.
9. 9Whisk the powdered sugar with maple syrup and just enough milk to make a thick but pourable glaze.
10. 10Drizzle the glaze over the cooled cake, letting it drip down the sides, then slice and serve.