Walnut Squash Cake
A moist, flavorful cake blending squash, walnuts, and warm spices, topped with cream cheese frosting—perfect for autumn gatherings and cozy dessert tables.
Ingredients
- 2 1/2 cups flour ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 1 1/2 cups confectioners sugar ⓘ
- 1/2 cup softened butter ⓘ
- 1/4 cup vegetable oil ⓘ
- 1/4 cup fresh orange juice ⓘ
- 4 eggs ⓘ
- 1 teaspoon vanilla ⓘ
- 2 cups grated butternut squash ⓘ
- 1/2 cup chopped walnuts ⓘ
Instructions
- Combine dry ingredients; set aside.
- Combine wet ingredients; mix well.
- Add grated butternut squash and chopped walnuts to the wet mixture.
- Add the dry ingredients to the wet mixture and mix until combined.
- Pour batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) until a knife inserted in the center comes out clean, about 35 minutes.
- Allow to cool slightly, then top with cream cheese frosting before serving.
Tips & Substitutions
For a moist texture, ensure your butternut squash is finely grated. If you don't have fresh orange juice, you can substitute it with apple juice for a different flavor profile. To enhance the spices, consider adding a pinch of allspice. If you're short on time, you can use store-bought cream cheese frosting instead of making your own.
Serving Suggestions
This Walnut Squash Cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of chai tea or coffee. For a festive touch, serve it alongside warm Cinnamon Applesauce Loaf during gatherings or holiday celebrations.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days. For longer storage, you can freeze individual slices in an airtight container for up to 3 months. To reheat, simply microwave a slice for 15-20 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Squash Cake contains roughly 509 calories, with 1g protein, 29g carbohydrates, and 43g fat. It is an excellent source of vitamin A (22% of the Daily Value). Note that it is relatively high in sodium, at 887mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash for this recipe?
Yes, you can substitute butternut squash with other varieties like zucchini or pumpkin. Just ensure they are grated and have a similar moisture content. Adjust the spices slightly to complement the flavor of the squash you choose.
How can I make this cake gluten-free?
To make the Walnut Squash Cake gluten-free, you can replace the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper texture. Additionally, check that your baking powder is gluten-free.
What can I do if my cake is too dry?
If your cake turns out too dry, consider adding a small amount of milk or orange juice to the batter before baking. You can also brush the cooled cake with a simple syrup made from equal parts sugar and water to add moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).