Butternut Squash Cake with Cream Cheese Icing
Looking for an alternative to pumpkin in your baking this season? Try using butternut squash instead. Autumn-inspired Butternut Squash Cake with Cream Cheese Icing mixes roasted and pureed squash into the batter for a decadent treat to finish off any fall menu.
Makes: 10 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
For the cake:
- 1 medium butternut squash
- ½ cup (1 stick) butter, room temperature
- 1 cup sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk, room temperature
For the topping:
- ½ cup walnuts, chopped
- 4 ounces cream cheese, room temperature
- 5 tablespoons butter, room temperature
- 2 cups powdered sugar, divided
- 2 tablespoons milk
- 1 teaspoon vanilla
- ¼ teaspoon salt
Instructions
- For the cake: Preheat oven to 350 degrees. Lightly grease and flour a Bundt pan and set aside.
- Fill a large baking dish with about 1 inch of water. Cut squash in half lengthwise and place in baking dish with cut sides facing up. Roast for 50 minutes, then allow to cool completely.
- Peel skin and remove seeds from squash. Cut squash into 1-inch pieces, transfer to a food processor or blender, and puree until very smooth and creamy. You should have about 2 cups of squash puree. Set aside 1 cup for the cake and save the remaining puree in the refrigerator for another use.
- In a medium bowl, use a hand or stand mixer to cream butter and sugar together until fluffy. Beat in eggs, 1 cup squash puree and vanilla until combined.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt.
- Alternate adding the dry ingredients and buttermilk to the bowl of wet ingredients, adding about half of each at a time and mixing on medium speed between each addition until just combined.
- Pour batter into prepared Bundt pan and bake at 350 degrees for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. (Keep oven on for toasting the walnuts.) Set cake aside to cool completely. While cake cools, prepare the walnuts and icing.
- For the walnuts: Spread chopped walnuts on a baking sheet and toast at 350 degrees until golden brown, about 3 minutes. Set aside to cool completely.
- For the icing: In a medium bowl, use a hand or stand mixer to beat the cream cheese and butter together until completely smooth. Add 1 cup powdered sugar, milk, vanilla and salt, and continue beating to combine. Add remaining 1 cup powdered sugar and beat again until thick and smooth.
- Once the cake is completely cool, flip out onto a serving plate. Spoon icing evenly over the top and sprinkle with toasted walnuts. Slice and serve.
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