Butternut Squash Spice Cake

Butternut Squash Spice Cake
Becky Luigart-Stayner



1 cup all-purpose flour
1-1/4 cup sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs separated plus 5 egg whites, room temperature
1 cup, cooked, puréed butternut squash


Preheat oven to 350°F.

Get out a 10-inch tube pan with removable bottom.

In a bowl, combine flour, ¾ cup sugar, spices, baking powder, and salt.

In a separate bowl, combine egg yolks and squash. Add squash mixture to flour mixture and stir to blend.

In a separate bowl, beat egg whites with an electric mixer for 2 minutes, or until foamy. Gradually add sugar, 1 tablespoon at a time. Increase mixer speed to high and beat until stiff peaks form.

Using a rubber spatula, fold ¼ of egg white mixture into squash mixture, just until no streaks remain. Repeat with remaining egg white mixture.

Pour batter into tube pan.

Bake for 55 minutes, or until toothpick inserted in bottom comes out clean.

Cool for 5 minutes, then invert pan onto narrow-necked bottle. Allow to hang upside down until completely cooled.

Invert cake and transfer to cake plate to be frosted.




Makes 10 to 12 servings.

Reader Comments

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I don't have a tube pan. Does this recipe convert well to cupcakes? (Obviously baking time reduced.)

spice cupcakes

The Editors's picture

Hi, Erin. If you don’t have a tube pan, you could use a bundt pan. The resulting cake is spongy, think Angel Food Cake, and we’re not sure that would make a good cupcake. But give it a try if you like. We love to experiment in the kitchen!


I used the bundt pan, but before I filled it, I scooped out just enough to make one cupcake. I baked it alongside the cake for 20 minutes, and it came out spongy, delicious and so cute! I'd attach a photo if I could. It had a nice flat top and the ridges on the side from the cupcake paper, so I just frosted the top and sprinkled the nuts and it made a perfect portion. Thanks for the recipe!

Pan preparation and how long will it keep?

Spray the tube pan before adding batter? Grease and flour it? Also, looks like this recipe with whipped cream frosting would need to be eaten right away, not intended to be kept for a week. Without the frosting or with a different kind of frosting, the cake should keep for a good while, I would think. Curious to try this cake that calls for more sugar than flour.

chiffon cake

The Editors's picture

Hi, Robin. We thoroughly enjoyed this cake and we hope you do, too. There is no need to spray, grease, or flour the tube pan. The cake would keep for a day or so on the counter, but any longer and we would store in the refrigerator.