Butternut Squash Cake with Cream Cheese Frosting
An amazing butternut squash cake recipe for our autumn collection is here. It’s a moist, rich and comforting cake made of grated fresh butternut squash and mix of warm aromatic spices.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.allkitchencolours.com.
Cooking tools:
- Sifter
- Grater
- Cake pan
- Offset spatula
- Skewer
- Kitchen scale
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Parchment paper
- Refrigerator
Worked out from the recipe text; the publisher's method has the final word.
Ingredients
- 250 g self-raising flour
- 300 g finely grated butternut squash
- 200 g caster sugar
- 150 g light Muscovado sugar
- 4 eggs (room temperature)
- 200 ml sunflower oil
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 40 g finely chopped walnuts (for the sponge)
- 40 g finely chopped walnuts (for decorating)
- 1 1/2 tsp cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 20 ml rum (optional)
- 1 tsp vanilla essence
- 250 g unsalted butter
- 180 g Philadelphia cream cheese
- 180 g icing sugar
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