Butternut Squash Cake
Lightly sweet and studded with chocolate, this butternut squash snack cake is perfect for a treat or snack!
Servings 15
Calories 263kcal
Ingredients
- ½ cup butter melted
- 1 cup firmly packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ¼ cups butternut squash puree (or 3 {4 ounce} jars squash baby food)
- 2 ¼ cups unbleached all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Coat a 9x13 baking dish with cooking spray.
- In a large bowl, whisk together melted butter and brown sugar. Add eggs and vanilla and whisk until smooth and thick. Fold in squash puree. Add flour, baking powder, soda, and cinnamon and fold with a spatula until the dry ingredients are fully incorporated. Fold in the chocolate chips.
- Transfer the dough to the prepared baking pan and smooth the top. Bake in the preheated oven for 24-27 minutes or until the top is set and a toothpick inserted in the center comes out clean or with moist crumbs attached. Allow the cake to cool completely before cutting. Cake will last three days well wrapped at room temperature.
Notes
Tips for customizing your butternut squash cake:
- Sprinkle cooled cake with powdered sugar
- Spread cooled cake with chocolate frosting or cream cheese frosting
- Swap the cinnamon for pumpkin pie spice
- Use a gluten-free flour blend to make it a gluten free cake
Nutrition
Calories: 263kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 141mg | Potassium: 197mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1465IU | Vitamin C: 2.5mg | Calcium: 52mg | Iron: 1.9mg