Butternut Squash Cake: The Easy Indulgence for Fall Baking
A delicious and moist butternut squash cake that brings the flavors of fall to your kitchen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Ingredients
Scale
- 2 cups butternut squash puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together the butternut squash puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- For a cream cheese frosting, consider adding to the top after the cake has cooled.
- This cake can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Butternut Squash Cake, Fall Baking, Easy Dessert