Butternut Squash Cake with Caramel Frosting

Why You’ll Love This Recipe

This cake is a delightful twist on classic pumpkin or carrot cake, with butternut squash adding moisture, sweetness, and a silky texture. It’s incredibly tender, easy to make, and topped with a rich caramel frosting that melts into every bite. Perfect for Thanksgiving, fall gatherings, or a cozy weekend treat, it’s a dessert that impresses without being overly complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Brown sugar
• Granulated sugar
• Eggs
• Vegetable oil or melted butter
• Vanilla extract
• Butternut squash puree (fresh or canned)

For the caramel frosting:

• Unsalted butter
• Brown sugar
• Milk or cream
• Powdered sugar
• Vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. In a large mixing bowl, combine brown sugar, granulated sugar, eggs, oil, and vanilla. Mix until smooth and creamy.
4. Add the butternut squash puree and stir until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
6. Pour the batter into the prepared pan(s) and spread evenly.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before frosting.

To make the caramel frosting:

1. In a medium saucepan, melt butter over medium heat.
2. Stir in brown sugar and milk, and bring to a gentle boil. Let it simmer for 2 minutes, stirring constantly.
3. Remove from heat and let cool slightly.
4. Whisk in vanilla and gradually add powdered sugar until smooth and spreadable.
5. Spread the warm frosting over the cooled cake. It will set into a rich, glossy caramel layer.

Servings and timing

This recipe makes about 12–14 servings.
Prep time: 25 minutes
Cook time: 35 minutes
Cooling and frosting time: 45 minutes
Total time: about 1 hour 45 minutes

Variations

• Spiced Pecan Version: Add ½ cup chopped toasted pecans or walnuts to the batter for texture.
• Layer Cake: Bake in round pans and frost between layers for an elegant presentation.
• Cream Cheese Frosting: Swap the caramel frosting for a tangy cream cheese version if you prefer a classic pairing.
• Maple Glaze: Add a splash of maple syrup to the frosting for extra fall flavor.
• Coconut Twist: Fold shredded coconut into the batter for a tropical note.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Because of the caramel frosting, refrigeration is ideal to maintain texture and freshness. To freeze, wrap slices tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. For a fresh-from-the-oven feel, warm individual slices in the microwave for 10–15 seconds.

FAQs

Can I use canned butternut squash puree?

Yes, canned puree works perfectly as long as it’s plain and not seasoned. You can also make your own by roasting and mashing fresh squash.

How do I make butternut squash puree from scratch?

Peel, cube, and roast the squash at 400°F until tender, then blend until smooth and let cool before using.

Can I substitute pumpkin puree?

Yes, pumpkin puree can be used in equal measure for a similar texture and flavor.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour substitute for an easy conversion.

What type of oil works best?

Vegetable oil or light olive oil both work well to keep the cake moist without overpowering the flavor.

Can I make this ahead of time?

Absolutely! The flavor deepens overnight, making it perfect for make-ahead desserts.

Can I skip the frosting?

Yes, the cake is delicious on its own or dusted with powdered sugar if you prefer something lighter.

How do I keep the caramel frosting smooth?

Let the caramel mixture cool slightly before adding the powdered sugar to prevent it from becoming grainy.

Can I double this recipe?

Yes, double all ingredients and bake in two 9×13-inch pans for a crowd.

Can I make cupcakes instead of a full cake?

Yes, bake in lined muffin tins for about 20–22 minutes or until a toothpick comes out clean.

Conclusion

Butternut Squash Cake with Caramel Frosting is a truly comforting dessert that celebrates the cozy flavors of the season. The moist, spiced cake and buttery caramel topping come together in perfect harmony, creating a dessert that’s elegant enough for holidays yet simple enough for any fall day. Whether served warm or chilled, this cake is guaranteed to become a new seasonal favorite.

Butternut Squash Cake with Caramel Frosting

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Butternut Squash Cake with Caramel Frosting is a tender, spiced dessert with a moist crumb and rich caramel topping. The natural sweetness of roasted squash combines with cinnamon, nutmeg, and ginger for a cozy fall treat that’s both comforting and elegant.

• Author: Laura
• Prep Time: 25 mins
• Cook Time: 35 mins
• Total Time: 1 hr 45 mins
• Yield: 12–14 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 3 large eggs
• ¾ cup vegetable oil or melted butter
• 2 tsp vanilla extract
• 1½ cups butternut squash puree (fresh or canned)
• For the caramel frosting:
• ½ cup unsalted butter
• 1 cup brown sugar
• ¼ cup milk or cream
• 2 cups powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round cake pans.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl.
3. In a large mixing bowl, combine brown sugar, granulated sugar, eggs, oil, and vanilla. Mix until smooth.
4. Stir in butternut squash puree until fully incorporated.
5. Add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake completely before frosting.
9. For the caramel frosting: In a saucepan, melt butter over medium heat. Add brown sugar and milk, bring to a gentle boil, and simmer for 2 minutes.
10. Remove from heat and let cool slightly. Stir in vanilla and gradually whisk in powdered sugar until smooth and spreadable.
11. Spread the warm frosting over the cooled cake and let set before slicing.

Notes

• Ensure butternut squash puree is smooth and cooled before using.
• Do not overmix the batter to maintain a light texture.
• The frosting sets quickly, so spread it while warm.
• For a nutty version, fold in ½ cup chopped pecans or walnuts.
• The cake tastes even better the next day as the flavors develop.

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 42g
• Sodium: 210mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 57g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 65mg