How many servings does this recipe make?

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

What ingredients do I need for Ginger-Squash Cake With White Chocolate Frosting ?

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.

Is Ginger-Squash Cake With White Chocolate Frosting suitable as baking & desserts?

Yes, Ginger-Squash Cake With White Chocolate Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Ginger-Squash Cake With White Chocolate Frosting ?

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

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)

Bake this irresistible Ginger-Squash Cake With White Chocolate Frosting at home. Made with vegetable oil spray, flour, baking powder and ground cinnamon…

This Ginger-Squash Cake With White Chocolate Frosting relies on simple, everyday ingredients such as nonstick vegetable oil spray, all purpose flour, baking powder and ground cinnamon. It comes together quickly and makes 4 servings, at about 1014 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Ginger-Squash Cake With White Chocolate Frosting delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

1014

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

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Ginger-Squash Cake With White Chocolate Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

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