Irresistible Butternut Squash Cake That Stays Moist for 3 Days

Oh my goodness, you’re going to flip when you try this butternut squash cake! I first made it on a chilly autumn afternoon when my CSA box overflowed with squash, and now it’s become my go-to dessert for everything from Thanksgiving to casual potlucks. What makes it special? That gorgeous orange squash bakes into the most tender, moist crumb you can imagine – way better than pumpkin, if you ask me! The warm spices and brown sugar caramel notes make it taste like a hug in cake form. Trust me, even squash skeptics will beg for seconds of this beauty.

Why You’ll Love This Butternut Squash Cake

This cake isn’t just delicious—it’s downright irresistible! Here’s why it’s become my favorite dessert to make (and eat):

• Unbelievably moist: The squash keeps every bite tender, even days later—no dry cake here!
• Easy as pie (but it’s cake!): Just mix, bake, and enjoy—no fancy techniques needed.
• Fall flavors at their best: Warm cinnamon and nutmeg make your kitchen smell like heaven.
• Naturally sweet: The squash and brown sugar mean you can go lighter on added sugars.

Seriously, one slice and you’ll be hooked—just like I was!

Ingredients for Butternut Squash Cake

Alright, let’s talk ingredients! This is where the magic starts – every item plays a special role in creating that perfect, moist cake. Here’s exactly what you’ll need (and why some of these matter more than you’d think):

• 2 cups mashed butternut squash (freshly cooked): None of that watery canned stuff! Roasting your own squash makes all the difference in flavor and texture.
• 2 cups all-purpose flour: The trusty foundation – I always give mine a quick whisk to lighten it up before mixing.
• 1 cup granulated sugar + ½ cup packed brown sugar: That brown sugar isn’t just for sweetness – its molasses gives our cake those gorgeous caramel notes.
• ½ cup vegetable oil: My secret for ultra-moist crumb (butter would make it too dense).
• 3 large eggs: Room temperature, please! Cold eggs don’t blend as smoothly.
• 1 tsp vanilla extract: The flavor booster – pure vanilla only, no imitations!
• 1 tsp baking powder + ½ tsp baking soda: Our rising dream team.
• ½ tsp salt: Balances all the sweetness.
• 1 tsp cinnamon + ½ tsp nutmeg: The warm spice hug that makes this taste like autumn.

See? Nothing fancy, just good ingredients treated right. Now let’s make some cake!

How to Make Butternut Squash Cake

Okay, let’s get baking! This is where the magic happens – turning those simple ingredients into the most incredible moist cake you’ve ever tasted. Follow these steps, and you’ll be golden (just like your cake will be!).

Preparing the Butternut Squash

First things first: the star ingredient! Cut your squash in half, scoop out the seeds, and roast it face-down at 400°F until super soft (about 45 minutes). Then just scoop and mash! No time? No worries – grab pre-cooked squash from the store (but drain any excess liquid).

Mixing the Batter

Here’s my favorite part! In one bowl, whisk your squash, sugars, oil, eggs, and vanilla until smooth. In another, whisk flour with leaveners and spices. Now the key: add dry to wet in three batches, gently folding with a spatula just until combined. Overmixing = tough cake, and we want tender!

Baking and Cooling

Pour that gorgeous orange batter into your greased pan and pop it in the center rack at 350°F. Bake 35-40 minutes – it’s done when the edges pull from the pan and a toothpick comes out with moist crumbs (not wet batter). Let it cool completely before slicing – I know, the wait is torture!

Tips for the Best Butternut Squash Cake

Here are my tried-and-true secrets for making this cake absolutely perfect every single time:

• Eggs at room temp are non-negotiable – Cold eggs make the batter lumpy. I just set mine out while prepping the squash.
• Give your flour a quick sift – It makes the cake lighter, and my grandma swore by this step!
• Check your oven temp – My old oven ran hot, so I keep an oven thermometer inside now. Game changer.
• Don’t overmix! – A few flour streaks are fine – they’ll disappear as it bakes. Overworked batter makes tough cake.
• Cool completely before slicing – I know it’s hard to wait, but this keeps those perfect moist crumbs intact.

Follow these, and you’ll get rave reviews every time!

Butternut Squash Cake Variations

Once you’ve mastered the basic recipe, try these fun twists that make this cake new again! My favorite is adding toasted walnuts – their crunch plays beautifully against the soft crumb. For extra sweetness, fold in plump golden raisins soaked in warm apple cider first. Special occasions beg for a luscious cream cheese frosting swirled on top – just beat together 8 oz cream cheese, ½ cup butter, 2 cups powdered sugar, and a splash of vanilla. Feeling adventurous? A handful of dark chocolate chips turns this into an unexpected delight!

Serving and Storing Butternut Squash Cake

Oh, the joy of slicing into this cake! I love serving it slightly warm – just 10 seconds in the microwave does wonders to make those spices sing. A dollop of freshly whipped cream or vanilla ice cream takes it over the top (my husband insists on both!). For storage, let it cool completely before tucking it into an airtight container – it’ll stay moist and delicious at room temp for 3 days. Freezing? Absolutely! Just wrap individual slices tightly in plastic wrap, then foil. They’ll keep for 3 months, though in my house, they never last that long!

Butternut Squash Cake FAQs

I get so many questions about this cake – here are the ones that pop up most often!

Can I use canned butternut squash?
You can, but drain it really well first! Canned squash tends to be watery, which can make your cake gummy. I’ll sometimes wrap it in cheesecloth and squeeze out excess liquid if that’s all I have.

How do I make this gluten-free?
Easy! Just swap the all-purpose flour for your favorite 1:1 gluten-free blend. I’ve had great results with Bob’s Red Mill and King Arthur mixes – the texture stays perfect.

Can I reduce the sugar?
Absolutely! The squash adds natural sweetness, so you can safely cut both sugars by 1/4 cup total. Just don’t go below 1 cup combined sugar or the texture changes.

Why oil instead of butter?
Oil keeps this cake incredibly moist for days – butter would make it denser. But if you prefer butter flavor, replace half the oil with melted butter.

Can I freeze leftovers?
You bet! Wrap slices tightly in plastic wrap, then foil. They’ll keep beautifully for 3 months – just thaw at room temperature when the craving hits.

Nutritional Information

Nutritional estimates will vary based on your specific ingredients and brands used. These values are approximate and not guaranteed.

Share Your Butternut Squash Cake

I’d love to see your beautiful cakes! Snap a photo of that golden crumb or tell me how your family liked it – did anyone guess the secret ingredient was squash? Happy baking!

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