Print

Butternut Squash Cake with Caramel Frosting

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/butternut-squash-cake-with-caramel-frosting/