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Butternut Squash Chocolate Chip Cake Recipe

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4 from 1 review

This Butternut Squash Cake is a moist, flavorful dessert that combines the natural sweetness of butternut squash with warm spices and rich chocolate chips. Perfect for a cozy gathering or a sweet snack, this cake is easy to prepare and bakes to a tender crumb with a delightful texture.

  • Total Time: 37 minutes
  • Yield: 15 servings

Ingredients

Wet Ingredients

  • 1/2 cup butter (melted)
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups butternut squash puree (or approximately 3 jars of 4-ounce squash baby food)

Dry Ingredients

  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Mix-ins

  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC) and coat a 9×13 inch baking dish with cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter and brown sugar until the mixture is smooth and well combined.
  3. Add Eggs and Vanilla: Beat in the eggs and pure vanilla extract, whisking until the mixture is thick and smooth.
  4. Incorporate Squash Puree: Gently fold the butternut squash puree into the wet mixture until evenly distributed.
  5. Add Dry Ingredients: Sift together the flour, baking powder, baking soda, salt, and cinnamon, then fold these dry ingredients into the wet mixture with a spatula until just combined, ensuring no lumps remain.
  6. Fold in Chocolate Chips: Carefully fold in the semisweet chocolate chips to evenly distribute them throughout the batter.
  7. Bake the Cake: Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 24 to 27 minutes, or until the top is set and a toothpick inserted in the center comes out clean or with moist crumbs.
  8. Cool and Serve: Allow the cake to cool completely in the pan before cutting into squares. Store any leftovers wrapped at room temperature for up to three days.

Notes

  • You can substitute homemade butternut squash puree by roasting and pureeing fresh squash if preferred.
  • Ensure the squash puree is well drained to avoid overly wet batter.
  • For a nutty twist, consider adding chopped walnuts or pecans.
  • This cake keeps well for up to three days when wrapped and stored at room temperature.
  • To enhance the flavor, you can sprinkle a little cinnamon sugar on top before baking.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/butternut-squash-chocolate-chip-cake-recipe/