Light and Moist! Kabocha Cake Recipe

Name: Light and Moist! Kabocha Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Cake flour; 1/2 tsp Baking powder; 1/2 tsp Cinnamon; 100 grams Unsalted butter; 90 grams Granulated sugar; 2 Eggs (L); 120 grams Mashed kabocha squash; 1 tbsp Heavy cream; 40 grams Red grapes (or raisins); 1 dash Rum essence or rum (optional); 1 powdered sugar + egg white Icing; 1 optional Kabocha seeds; 1 optional Silver dragees

Servings: persons

100 grams Cake flour
1/2 tsp Baking powder
1/2 tsp Cinnamon
100 grams Unsalted butter
90 grams Granulated sugar
2 Eggs (L)
120 grams Mashed kabocha squash
1 tbsp Heavy cream
40 grams Red grapes (or raisins)
1 dash Rum essence or rum (optional)
1 powdered sugar + egg white Icing
1 optional Kabocha seeds
1 optional Silver dragees

1
Bring the butter and eggs to room temperature.
2
Mix the ingredients together and sift 3 times.
3
Put the butter in a bowl, and mix with a handheld mixer on the low-speed setting until white and creamy (you can use a whisk too).
4
Add the granulated sugar in 3 batches.
5
Beat the butter and sugar with the hand mixer on low speed until fluffy.
6
Beat the eggs, and add to the bowl little by little, with the hand mixer set on medium speed.
7
Add the mashed kabocha squash and heavy cream, and keep mixing.
8
When everything is well mixed, add the ingredients all at once.
9
Mix it in with a rubber spatula using a cut-and-fold motion.
10
Don't overwork the batter!
11
Just before the batter loses its flouriness, add the red grapes (or raisins) and rum (or rum essence), and mix until the batter is not floury anymore and turns glossy.
12
Divide the batter between the 4 molds.
13
Bake in a preheated 360F/180C oven for 20 minutes.
14
They are done if a bamboo skewer inserted in the middle comes out clean.
15
While the cakes are baking, mix the powdered sugar with a little egg white to make a rather stiff icing.
16
Drizzle the icing over the cakes while they're still warm.
17
Decorate the cakes before the icing hardens with kabocha seeds and silver dragees, and they're done!
18
You can just dust the cakes with powdered sugar instead of putting on icing and they'll be just as cute.
19
The cakes are so soft and moist!
20
The raisins and the hint of cinnamon are keys to their wonderful flavor.
21
How about wrapping them like this to give as gifts?
22
The recipients are sure to be happy!

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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.
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.

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 100 grams Cake flour, 1/2 tsp Baking powder, 1/2 tsp Cinnamon, 100 grams Unsalted butter, and more.

Yes, Light and Moist! Kabocha 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.

That's it — enjoy your meal!

Light and Moist! Kabocha Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions