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This Butternut Squash cake and frosting uses maple 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 that allow you to naturally sweeten things is the best.
The easiest way to get butternut squash is in bags from Trader Joe’s. 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 pumpkin puree 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.
This cake recipe is sooooo good that it needed to come out of the naughty closet and make another appearance so you all can make it, love it, and make it again.
Quick trick: line your pan with parchment paper, 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!
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 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.
Butternut Squash Cake (naturally sweetened)
- 2/3 c . olive oil
- 3/4 c . maple syrup (use local, or real! Do NOT use fake pancake syrup)
- 3 eggs
- 2 tablespoons of Greek yogurt
- 1 3/4 cups of flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 tablespoon cinnamon
- 3/4 tablespoon nutmeg
- 1 cup cooked & mashed butternut squash (or can of pumpkin puree)
Turn the oven to 350 degrees.
Beat the oil and syrup together.
Add eggs and yogurt,beat well.
Stir the flour, baking soda, and baking powder in. Stir gently.
Add spices and squash. Stir just until mixed.
Spray (or line with parchment paper) a 9inch pan.
Pour the batter into the pan.
top with Cream Cheese frosting!
The recipe for that Chocolate Cake I was talking about? The most popular recipe on our site? Ever. In history. …