Ginger-Squash Cake With White Chocolate Frosting Recipe

Name: Ginger-Squash Cake With White Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1 cup all purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 teaspoon ground allspice; 1 cup finely shredded peeled butternut squash; 3/4 cup (packed) golden brown sugar; 1/3 cup unsalted butter, melted; 1 large egg; 2 tablespoons finely grated peeled fresh ginger; 1 1/4 teaspoons vanilla extract, divided; 3/4 cup chopped toasted hazelnuts (about 4 ounces), divided; 3 tablespoons whipping cream; 3 ounces high-quality white chocolate (such as Lindt or Perugina)

Servings: persons

Nonstick vegetable oil spray
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup finely shredded peeled butternut squash
3/4 cup (packed) golden brown sugar
1/3 cup unsalted butter, melted
1 large egg
2 tablespoons finely grated peeled fresh ginger
1 1/4 teaspoons vanilla extract, divided
3/4 cup chopped toasted hazelnuts (about 4 ounces), divided
3 tablespoons whipping cream
3 ounces high-quality white chocolate (such as Lindt or Perugina)

1
Preheat oven to 350u00b0F. Spray 9x9x2-inch metal baking pan with nonstick spray. Whisk flour and next 5 ingredients in medium bowl. Using electric mixer, beat squash, brown sugar, butter, egg, ginger, and 1 teaspoon vanilla in large bowl to blend. Fold in flour mixture and 1/2 cup hazelnuts. Transfer to pan, spreading to edges (layer will be thin). Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool.
2
Bring cream just to boil in small saucepan over medium heat. Remove from heat. Add white chocolate and remaining 1/4 teaspoon vanilla; whisk until smooth. Let stand at room temperature until thick enough to spread, about 20 minutes. Spread over cake (layer will be thin). Sprinkle remaining 1/4 cup nuts over.
3
Cut into 16 squares and serve.

1014

kcal

Calories

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and more.

Yes, Ginger-Squash Cake With White Chocolate Frosting 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.

Ginger-Squash Cake With White Chocolate Frosting

How did you like this recipe?

Frequently Asked Questions