Italian Squash Cake Recipe

Italian Squash Cake on plate surrounded by coffee cups and leaves.

Italian Squash Cake Recipe

This easy squash cake, made with butternut squash and lightly flavored with cinnamon and nutmeg is the perfect fall cake. Enjoy for breakfast along with your cup of coffee or tea!

Course Dessert

Cuisine Italian

Keyword bundt cake with squash

Prep Time 20

Cook Time 1 35

Servings servings

Calories 297kcal

Author Nadia Fazio

Equipment

10-inch bundt pan

Ingredients

2 cups squash purée from a roasted butternut, acorn, delicata squash or pumpkin- see roasting instructions below
3 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
1 tsp. cinnamon
¼ tsp. nutmeg
4 large eggs
1 cup sugar
½ cup olive oil
6 tbsp. milk
1 tsp. vanilla extract
powdered sugar for serving (optional)

US Customary - Metric

Instructions

Prepare the squash

Preheat oven to 400 degrees F and line a baking sheet with parchment paper for easy clean up.
Cut the squash in half, lengthwise. Use a spoon to scoop out the seeds.
Place squash, flesh side down, on the prepared baking sheet and bake until soft, about 40 minutes.
Let cool slightly. Scoop out 2 cups of squash, reserve any remaining squash for another recipe such as soup. Purée the roasted squash in a food processor or blender and set aside.

For the cake

Lower oven temperature to 350 degrees F and grease a -10 inch bundt pan with butter or cooking spray.
In a large bowl combine the flour; baking powder; salt; cinnamon and nutmeg. Set aside.
In a separate bowl, whisk together the eggs; sugar and olive oil until pale and frothy. Stir in the vanilla; squash purée and milk and stir until fully incorporated and smooth.
Sift the dry ingredients over the bowl with the squash mixture. Use a spatula to stir until there are no visible traces of flour in the batter. The batter will be thick, this is normal.
Pour the batter into the pan and bake for 45-50 minutes until a toothpick inserted in the center of the cake comes out clean.
Transfer the pan to a wire rack and let sit for 10 minutes before unmolding it onto a serving plate.
Let cool completely before dusting with powdered sugar (optional) and serving.

Notes

Substitutions and Variations

-Replace the butternut squash with acorn, delicata, buttercups squash or pumpkin.
-Vary the spices: try adding ginger, all-spice, or cloves.
-Stir up to 1 cup of chocolate chips into the batter.

Storage

Keep leftovers well wrapped, to prevent the cake from drying out, at room temperature for up to 5 days.

To Freeze

Wrap well and freeze for up to 1 month. Defrost at room temperature before serving.

Nutrition