Easy Butternut Cake Recipe

April 12, 2023 Post a Comment

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Paleo Spiced Butternut Cake with Cinnamon Cashew Cream About to Sprout from www.abouttosprout.com

Description

Butternut cake is a classic dessert that is perfect for any occasion. This easy butternut cake recipe is the perfect way to satisfy your sweet tooth without spending hours in the kitchen. Made with simple ingredients and easy steps, this cake is sure to become a family favorite.

Prep Time

The prep time for this recipe is around 20 minutes. This includes peeling and chopping the butternut and preparing the cake batter.

Cook Time

The cook time for this recipe is around 30-35 minutes.

Ingredients

For the cake:

1 cup butternut squash, peeled and chopped
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk

For the frosting:

1/2 cup unsalted butter, room temperature
2 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp milk

Equipment

Measuring cups and spoons
Mixing bowls
Electric mixer
9-inch cake pan
Parchment paper

Method

1. Preheat your oven to 350°F (180°C) and line a 9-inch cake pan with parchment paper. 2. In a pot, cook the butternut squash in boiling water for 10-12 minutes until it is soft. Drain the water and mash the butternut with a fork. Set it aside to cool. 3. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. 4. In a separate bowl, mix the flour, baking powder, and salt together. 5. Gradually add the dry ingredients to the wet mixture, alternating with the milk until everything is well combined. 6. Fold in the mashed butternut squash until evenly distributed. 7. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. 8. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. For the frosting: 1. In a mixing bowl, cream the butter until light and fluffy. 2. Gradually add the powdered sugar, vanilla extract, and milk. Mix until the frosting is smooth and creamy. 3. Once the cake has cooled completely, spread the frosting evenly over the top and sides of the cake.

Notes

- You can use canned butternut squash puree if you don't have fresh butternut squash available. - You can add some cinnamon and nutmeg to the cake batter for extra flavor. - Store the cake in an airtight container in the fridge for up to 5 days.

Nutrition Info

This recipe makes 8 servings. Per serving:

Calories: 489
Carbohydrates: 71g
Protein: 4g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 94mg
Sodium: 255mg
Potassium: 184mg
Fiber: 1g
Sugar: 54g
Vitamin A: 4309IU
Vitamin C: 3mg
Calcium: 98mg
Iron: 1mg

Recipes FAQ

Q: Can I use pumpkin instead of butternut squash? A: Yes, you can use pumpkin puree instead of butternut squash. Q: Can I make this cake ahead of time? A: Yes, you can make the cake a day ahead and store it in the fridge. Just make sure to frost it before serving. Q: Can I freeze the cake? A: Yes, you can freeze the cake without the frosting for up to 2 months. Just make sure to wrap it tightly with plastic wrap and aluminum foil.

Recipe Tips

- Make sure to grease the cake pan before lining it with parchment paper to prevent the cake from sticking. - Don't overmix the batter or the cake will become dense and dry. - You can add some chopped nuts or raisins to the cake batter for extra texture.