Roasted Butternut Squash Cake with Caramel Frosting

Roasted Butternut Squash Cake with Caramel Frosting

Roasting the squash first deepens its sweetness for a moist, spiced cake under rich caramel frosting.

Total 2 hr Makes 12 slices Calories 420/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Eggs, Wheat

This autumn cake relies on roasted butternut squash puree for a dense, tender crumb and warm spice notes of cinnamon and nutmeg. A rich caramel frosting adds a buttery, slightly salty counterpoint. It suits fall gatherings, potlucks, or a weekend baking project.

Ingredients

  • 1 small butternut squash, halved and seeded (about 2 pounds)
  • 2 tablespoons olive oil
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup buttermilk
  • 2 cups caramel frosting

Method

  1. Preheat the oven to 400°F. Rub the squash halves with olive oil, place cut-side down on a baking sheet, and roast until a fork pierces the flesh easily.

  2. Let the squash cool slightly, scoop the flesh into a bowl, and mash or puree until smooth. Measure out 1 1/2 cups puree; reserve any extra for another use.

  3. Reduce the oven temperature to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment.

  4. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

  5. In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined. Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla and squash puree.

  6. Add the flour mixture to the squash mixture in three additions, alternating with the buttermilk in two additions, mixing just until no streaks of flour remain.

  7. Divide the batter evenly between the prepared pans and smooth the tops.

  8. Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes.

  9. Cool the cakes in the pans on a wire rack for 15 minutes, then turn out onto the rack to cool completely.

  10. Place one cake layer on a serving plate and spread about 3/4 cup caramel frosting evenly over the top.

  11. Set the second layer on top and frost the top and sides of the cake with the remaining caramel frosting.

  12. Slice and serve, or refrigerate until ready to serve.

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Rate this recipe

★ 3.9 (1)

Roasted Butternut Squash Cake with Caramel Frosting

This autumn cake relies on roasted butternut squash puree for a dense, tender crumb and warm spice notes of cinnamon and nutmeg. A rich caramel frosting adds a buttery, slightly salty counterpoint. It suits fall gatherings, potlucks, or a weekend baking project.

2 hr 12 slices 420 cal

Ingredients

  • 1 small butternut squash, halved and seeded (about 2 pounds)
  • 2 tablespoons olive oil
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup buttermilk
  • 2 cups caramel frosting

Method

  1. 1

    Preheat the oven to 400°F. Rub the squash halves with olive oil, place cut-side down on a baking sheet, and roast until a fork pierces the flesh easily.

  2. 2

    Let the squash cool slightly, scoop the flesh into a bowl, and mash or puree until smooth. Measure out 1 1/2 cups puree; reserve any extra for another use.

  3. 3

    Reduce the oven temperature to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment.

  4. 4

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

  5. 5

    In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined. Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla and squash puree.

  6. 6

    Add the flour mixture to the squash mixture in three additions, alternating with the buttermilk in two additions, mixing just until no streaks of flour remain.

  7. 7

    Divide the batter evenly between the prepared pans and smooth the tops.

  8. 8

    Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes.

  9. 9

    Cool the cakes in the pans on a wire rack for 15 minutes, then turn out onto the rack to cool completely.

  10. 10

    Place one cake layer on a serving plate and spread about 3/4 cup caramel frosting evenly over the top.

  11. 11

    Set the second layer on top and frost the top and sides of the cake with the remaining caramel frosting.

  12. 12

    Slice and serve, or refrigerate until ready to serve.