WAIT! Before you jump to the recipe for this butternut squash cake be sure to check out the tips for cooking with butternut squash and how you can make this cake even if you don't have a whole squash (it's easier, anyways!)
This homemade cake recipe will surprise you with its sweet flavor and healthy ingredients. This butternut squash cake recipe is chock full of nutritious squash, natural sweeteners, and delicious flavor. You'll be making this lovely cake with naturally sweetened cream cheese frosting on a regular basis for your family!
It is basically a squash spice cake with cream cheese frosting, let's be honest. But a butternut squash dessert is sooo much cooler than an everyday spice cake, amiright.
This Butternut cake recipe and frostingusesmaple syrup to sweeten it. Only maple syrup. And, if you are lucky enough to have a local supply (like we are)...you are excited right about now, aren't you! You understand the amazingness that means! Recipes using natural sweeteners are my favorite, for sure!
Be warned: if you are interested in Pinterest/Instagram perfect cakes and desserts you can move right along from this recipe. This recipe is about crazy tasty, make your belly happy, and feel like home kind of food.
Okay, most of our recipes aren't built for pretty. But this one, especially. But it's so darn good.
Butternut Squash Cake (naturally sweetened)
This cake and the frosting are naturally sweetened, easy to make, and delicious! A recipe you'll make again and again!
Do I have to use freshly roasted Butternut Squash?
No, for sure not. It's fairly easy to roast up a squash and use the leftover butternut squash from other recipes but, I often will take shortcuts to make this quick and easy...
The easiest way to use butternut squash is to get it pre-cut in bags from your grocery store (found in the produce section). If you don't have access to that and don't want to go through the trouble of preparing a butternut squash, you can use canned pumpkin puree instead. Just make sure you use [easyazon_link identifier="B00IVCRVQA" locale="US"]pumpkin puree[/easyazon_link] and NOT pumpkin pie puree. Pumpkin pie puree already has a bunch of spices and sweeteners added to it, so your butternut squash cake will taste wonky.
Another great trick... the baby food aisle. It sounds strange but you can get already pureed butternut squash in the baby food section. So, if you are looking to save some time, shop the baby section.
Quick trick for this butternut squash cake: line your pan with [easyazon_link identifier="B006JCWGIC" locale="US"]parchment paper[/easyazon_link], spray and flour the parchment paper, and then when the cake is done pick up the paper edges, flip it over (be sure to let it cool a couple of minutes!), and voila!...no dishes!
Maple Syrup Cream Cheese Frosting
The frosting for this cake is also naturally-sweetened and utterly divine. You'll be eating it by the spoonful! There have been a few readers that commented and let us know that it works great to sub out honey for the maple syrup, if you prefer. If you do so, decrease the amount of honey by half and then add it back as needed.
Cake for YOU. Cake for YOU. And cake for YOU.
This butternut cake recipe is a great way to introduce veggies to your kids in a new way! Ask them if they can taste the squash in the cake? We bet they will say no!
This squash cake is delicious. Not, oh my gosh call Mom delicious. (that would be my homemade chocolate cake recipe) But, really, really good. Truly! The kind of cake you could make every single day and not feel one bit bad about. The kind of cake you make for company. Or for Sunday brunch. Or because you had a bad day. It is just that versatile, easy, and delicious.
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I cannot properly express how phenomenal this cake is! I made it with oat flour and extra cinnamon, and it came out so fluffy, moist, and tender, everything a cake should be. My brother and I finished it in a few days, and he never enjoys my healthier baking, so this is a big win!
I have been using almond flour/meal for about half the flour in cake recipes- but this only works if there are enough eggs for a rise. That technique would work for this cake. This cake sounds much like carrot cake, which is pretty substantial too and also uses oil. Many thanks for this idea.
Sometimes I add a bit more leavening when I sub out almond flour in cakes to help give it a bit more rising power. This is a pretty heavy cake and more like a gingerbread cake texture than a traditional cake.
I baked this for my son's first birthday today and it was magic! Added some ginger and cardomom. And then decorated it with fresh slices of mango, gooseberries and lemon-rind. (I baked a chocolate cake as a backup incase someone didnt like the butternut, but the orange cake won! A winner, hardly any left. Gonna have to bake another one. Thanks for posting this recipe. I love the natural healthy ingredients. I think it was the most relaxing kids birthday party I've ever experienced. Kids are actually so nice when they are not on a crazy sugar high!
Amazing!
Hoooraaaayyyy!! I love that these kind of recipes can win even at birthday parties. And the ginger and cardamom addition is genius. I'm going to copy that!
You know, I've never tried it. I think it needs to be cooked and pureed for the consistency to be correct. But, if you do try it...let me know how it goes!
Gah!! The magical world of internet. Where things change and move. If you look at the very top of the recipe it shows cook time. IT's small and hard to find. Totally annoying, that way. But, for this recipe we recommend 40 minutes. I would check at 30 and see what you have and probably go another 10. Good luck! This is so tasty!
Oh no!! We updated our recipe
System and it must have messed with some of the recipes. Here it is...
1/2 cup cold heavy cream
4 ounces cream cheese at rom temp
4 tablespoons honey
1/2 teaspoon vanilla extract
I made this exactly as directed except for one thing: rather than baking, I poured the batter into my waffle iron! OMG! DELICIOUS! Fast, easy, and perfect every time! I have a round Oster Belgian waffle maker. Set it on low and cooked it for a total of 3 minutes. Made exactly 4 waffles using 1 cup of batter per waffle. Will be doing this again! (Possibly tomorrow! Haha!)
P.S. I didn't use icing, or anything extra. It didn't need it! Very moist, perfect consistency (not too dense), and wonderful leftover! We just ate it like bread!
Another great trick… the baby food aisle. I know, it sounds strange but you can already pureed butternut squash in the baby food section. So, if you are looking to save some time, shop the baby section
In above paragraph you forgot a word. : GET between the words can and already. Or between already and pureed
Thank you!!! I've changed that. One of my greatest challenges is grammar. When I got into this business it was for creating and sharing and I completely underestimated the writing part. Thanks for the help!
What does 2/3 c. Mean for olive oil. Do you mean "cup". I just want to be sure since you wrote cup for the other ingredients but just "c" for olive oil and maple syrup. Thank you!
This cake does look delicious. I know you made the disclaimer that it contains natural sugar in the first paragraph, but you went on to call it sugar-free many other times. Cup per cup, maple syrup has more sugar in it than white sugar does. 3/4 cup of maple syrup has 160 grams of sugar in it, 3/4 cup of white sugar has 150 grams of sugar in it. There is very little scientific evidence that maple syrup is healthier than white sugar.
I made this cake recently and it was superb. I used sifted whole wheat flour only because it's the only one I had on hand, and it made the cake more dense - kind of like a pound cake. It made it even better than expected. My husband could not believe how delicious this was and that there was no added sugar. I will definitely make it again. Amazing recipe! I also used honey instead of maple syrup in the cake. I really liked the way it came out. And I substituted honey in the frosting for the maple syrup. It was amazing. One of the best cakes I've made. Thanks!
Thanks Olya!!! We love to hear the ways people use our recipes, and to hear that others like them as much as we do! It's also great to hear that your substitutes worked out well; we might have to try ours that way, too!!!
So I tried this...only thing...unfortunately 45 mins was not long enough..even though the tester came out pretty dry..should have gone with my instincts and kept it in the oven longer...the centre was not cooked..Thank heavens I'm not on Masterchef.... The outer edge of the cake is good, very moist and the cream cheese frosting is lovely. I think I will make cupcakes next time for individual servings...
Actually, all of those worried about maple syrup (which has a low glycemic index) should be more worried about the flour, which immediately turns to glucose.
Thanks Jane! Yes, and those people would be wise to try a substitute like almond or coconut flour. However, we wrote this recipe for the many of our readers that are avoiding processed sugars and not necessarily diabetic diets. We've actually been getting a good lesson in the difference between sugar free for "clean eating" diets and diabetic diets. So interesting!
I ran it in WW recipe builder with low fat plain greek yogurt and full fat cream cheese, the total recipe points were 111. If you plit the cake into 10 servings, each serving is 11 points.
Ashley says
I cannot properly express how phenomenal this cake is! I made it with oat flour and extra cinnamon, and it came out so fluffy, moist, and tender, everything a cake should be. My brother and I finished it in a few days, and he never enjoys my healthier baking, so this is a big win!
NW Mom says
3/4 T of nutmeg is a crazy huge amount? Is this a mistake?
Nellie says
Actually, no. But always add in what you prefer. Nutmeg is a strong flavor that might not be your thing. Go ahead and halfsies that amount.
Robin B says
I have been using almond flour/meal for about half the flour in cake recipes- but this only works if there are enough eggs for a rise. That technique would work for this cake. This cake sounds much like carrot cake, which is pretty substantial too and also uses oil. Many thanks for this idea.
Nellie says
Sometimes I add a bit more leavening when I sub out almond flour in cakes to help give it a bit more rising power. This is a pretty heavy cake and more like a gingerbread cake texture than a traditional cake.
Mel says
I baked this for my son's first birthday today and it was magic! Added some ginger and cardomom. And then decorated it with fresh slices of mango, gooseberries and lemon-rind. (I baked a chocolate cake as a backup incase someone didnt like the butternut, but the orange cake won! A winner, hardly any left. Gonna have to bake another one. Thanks for posting this recipe. I love the natural healthy ingredients. I think it was the most relaxing kids birthday party I've ever experienced. Kids are actually so nice when they are not on a crazy sugar high!
Amazing!
Mel says
*orange cake as in the orange-coloured butternut cake😂
Nellie says
Totally understood :)
Nellie says
Hoooraaaayyyy!! I love that these kind of recipes can win even at birthday parties. And the ginger and cardamom addition is genius. I'm going to copy that!
Susan says
I'm excited to be makin this recipe. Can i use gluten free flour and lactose free yoghurt instead? Thank you
Nellie says
I've never tried it but I'm sure it would work.
M says
I used gluten free flour, and it worked very well
Nellie says
So glad to hear it!
sunita says
can raw grated butternut squash be used?
Nellie says
You know, I've never tried it. I think it needs to be cooked and pureed for the consistency to be correct. But, if you do try it...let me know how it goes!
Sue says
The recipe looks great! Could you substitute local dandelion honey instead?
Nellie says
What a great question! I imagine so. Although I am not sure if that would change the flavor.
Audrey K Brinkley says
Can raisins be added to the cake and if so, how much? Thanks.
Nellie says
I'm sure they could. I never have and can't say with certainty how many to add. I would try 1/3 cup and see what you think of that.
Greta Anderson says
Did you intentionally leave the cooking time? I cannot find it.
Nellie says
Gah!! The magical world of internet. Where things change and move. If you look at the very top of the recipe it shows cook time. IT's small and hard to find. Totally annoying, that way. But, for this recipe we recommend 40 minutes. I would check at 30 and see what you have and probably go another 10. Good luck! This is so tasty!
Teresa says
What is the recipe for the frosting? Can I use yogurt with cream cheese for the frosting THanks, I can't wait to try this recipe.
Nellie says
Oh no!! We updated our recipe
System and it must have messed with some of the recipes. Here it is...
1/2 cup cold heavy cream
4 ounces cream cheese at rom temp
4 tablespoons honey
1/2 teaspoon vanilla extract
Siddiqi Ray says
What gave the frosting in the photo a spicy look? The recipe above for frosting makes it all white...
Nellie says
A sprinkle of cinnamon and cloves. Totally optional ;)
Desmom says
I made this exactly as directed except for one thing: rather than baking, I poured the batter into my waffle iron! OMG! DELICIOUS! Fast, easy, and perfect every time! I have a round Oster Belgian waffle maker. Set it on low and cooked it for a total of 3 minutes. Made exactly 4 waffles using 1 cup of batter per waffle. Will be doing this again! (Possibly tomorrow! Haha!)
Desmom says
P.S. I didn't use icing, or anything extra. It didn't need it! Very moist, perfect consistency (not too dense), and wonderful leftover! We just ate it like bread!
Nellie says
What a fantastic idea!! I love this recipe and never thought to do anything beyond cupcakes and cakes. So clever and smart!
Anonymous says
If I have an whole butternut squash should I steam it or can I roast it?
Nellie says
Roast it! Cut it in half and roast it. Easy peasy!
julie says
Another great trick… the baby food aisle. I know, it sounds strange but you can already pureed butternut squash in the baby food section. So, if you are looking to save some time, shop the baby section
In above paragraph you forgot a word. : GET between the words can and already. Or between already and pureed
Nellie says
Thank you!!! I've changed that. One of my greatest challenges is grammar. When I got into this business it was for creating and sharing and I completely underestimated the writing part. Thanks for the help!
Bethany @ Athletic Avocado says
This cake looks so good! I love all the wholesome ingredients used here! This means I can have two slices ;)
Nellie says
Dessert time just got an upgrade!
Lee says
What does 2/3 c. Mean for olive oil. Do you mean "cup". I just want to be sure since you wrote cup for the other ingredients but just "c" for olive oil and maple syrup. Thank you!
Nellie says
Yes, it does mean cup. I should go in and clarify that so it is more clear. Thanks for asking!
Heather Mason @Nutty Nutrition says
This cake does look delicious. I know you made the disclaimer that it contains natural sugar in the first paragraph, but you went on to call it sugar-free many other times. Cup per cup, maple syrup has more sugar in it than white sugar does. 3/4 cup of maple syrup has 160 grams of sugar in it, 3/4 cup of white sugar has 150 grams of sugar in it. There is very little scientific evidence that maple syrup is healthier than white sugar.
Faith (An Edible Mosaic) says
This sounds incredible! I love the butternut + maple combo and I bet it's lovely in a cake.
the Bellie says
Thanks, Faith! The combo really does work!
Olya says
I made this cake recently and it was superb. I used sifted whole wheat flour only because it's the only one I had on hand, and it made the cake more dense - kind of like a pound cake. It made it even better than expected. My husband could not believe how delicious this was and that there was no added sugar. I will definitely make it again. Amazing recipe! I also used honey instead of maple syrup in the cake. I really liked the way it came out. And I substituted honey in the frosting for the maple syrup. It was amazing. One of the best cakes I've made. Thanks!
the Bellie says
Thanks Olya!!! We love to hear the ways people use our recipes, and to hear that others like them as much as we do! It's also great to hear that your substitutes worked out well; we might have to try ours that way, too!!!
Yvonne Ronan says
What size pan did you use? The cake looks delicious.
the Bellie says
This was a 9 inch circle pan. And thanks! It really is good!
Sher says
So I tried this...only thing...unfortunately 45 mins was not long enough..even though the tester came out pretty dry..should have gone with my instincts and kept it in the oven longer...the centre was not cooked..Thank heavens I'm not on Masterchef.... The outer edge of the cake is good, very moist and the cream cheese frosting is lovely. I think I will make cupcakes next time for individual servings...
the Bellie says
Glad you liked it! We're starting to get the feeling our oven might cook a bit hot, so it was wise to just check on it.
Jane says
Actually, all of those worried about maple syrup (which has a low glycemic index) should be more worried about the flour, which immediately turns to glucose.
Nellie says
Thanks Jane! Yes, and those people would be wise to try a substitute like almond or coconut flour. However, we wrote this recipe for the many of our readers that are avoiding processed sugars and not necessarily diabetic diets. We've actually been getting a good lesson in the difference between sugar free for "clean eating" diets and diabetic diets. So interesting!
Anonymous says
Do you know how many weight watchers points it would be
the Bellie says
Sorry, we don't!
Kim says
I ran it in WW recipe builder with low fat plain greek yogurt and full fat cream cheese, the total recipe points were 111. If you plit the cake into 10 servings, each serving is 11 points.
the Bellie says
Thanks for letting us know, Kim!
Natasha says
This loils delish. Can I make it with acorn squash instead?
the Bellie says
We haven't tried it...but you should! Let us know if it works out...and if doesn't, blame us :)
Letha Drury says
Just to clarify, this is not a "sugar-free" dish, but more correctly stated it is naturally sweetened with maple syrup.....
Nellie says
Thanks! That is probably a better term. We mean to say that this is not full of processes sugar. I think I need a lesson in the correct terms ufda!
Natalie says
Okay, I am so excited to make this! I would LOVE to see more naturally sweetened recipes here! Great blog!
the Bellie says
Thanks Natalie! We're actually moving that direction, because we LOVE eating naturally sweetened foods.
Rachel says
This sounds amazing. When is the Greek yogurt supposed to be added?
the Bellie says
Sorry about that! You add the yogurt with the eggs.
Suzanne says
This sounds amazing! I am pinning this and will be giving it a try. Thanks for sharing.
Suzanne
Pieced Pastimes