Butternut Squash Cake Recipe

Name: Butternut Squash Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅓ cups all-purpose flour; 1 cup sugar; 2 tablespoons baking powder; 1 tablespoon baking soda; 1 tablespoon cinnamon; 1 tablespoon ground nutmeg; 2 teaspoons allspice; ⅔ cup vegetable oil; 3 eggs; 1 cup ground walnuts; 2 cups shredded butternut squash; ½ cup raisins (optional); 1 cup milk; cream cheese frosting (optional)

Servings: persons

1 ⅓ cups all-purpose flour
1 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
1 tablespoon ground nutmeg
2 teaspoons allspice
⅔ cup vegetable oil
3 eggs
1 cup ground walnuts
2 cups shredded butternut squash
½ cup raisins (optional)
1 cup milk
cream cheese frosting (optional)

1
Preheat oven to 350 degrees.
2
In a mixing bowl, add all dry ingredients; mix together.
3
Add vegetable oil; stir.
4
Beat in one egg at a time until thoroughly mixed together.
5
In a food processor, finely chop walnuts.
6
Place in batter and mix.
7
Peel and remove seeds from butternut squash.
8
Use food processor to shred butternut squash.
9
Place in batter and mix.
10
(Make sure to measure the shredded squash; one butternut squash should be more than 2 cups).
11
Add milk 1/2 cup at a time and mix.
12
Butter and flour two 8-inch cake pans (can use nonstick vegetable spray).
13
Pour batter evenly into pans.
14
Bake 35-40 minutes or until toothpick comes out clean.
15
Allow cake to cool.
16
Remove from pans and frost with cream cheese frosting if you choose.
17
Can add layers together to make a 2-layer cake.

1859

kcal

Calories

161

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ⅓ cups all-purpose flour, 1 cup sugar, 2 tablespoons baking powder, 1 tablespoon baking soda, and more.

Yes, Butternut Squash Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash Cake

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