Why I Love This Cake (Even Though I Don’t Usually Like Cake)
I’m not a big cake eater. Most cakes I’ve been served—at restaurants, events, or potlucks—are too dry, too crumbly, or hidden beneath overly sweet frosting that overpowers everything else.
This cake is different.
It’s moist, tender, and full of warm spiced flavor. And while the idea of using grated butternut squash and olive oil in a cake might sound unusual, trust me—it just works. The squash melts into the batter, adding a delicate natural sweetness and soft texture, while the olive oil keeps everything incredibly moist.
The Perfect Fall Cake (That Doesn’t Need Frosting)
This is one of those rare cakes that’s good enough to stand on its own. You can serve it plain, dusted with a bit of powdered sugar, or dress it up with cream cheese frosting or a maple glaze. I’ve made it in both an 8-inch deep round pan for a taller, layered cake, and in a wider 9-inch pan when I just want to frost the top and slice.
Either way, it’s a beautiful bake for fall and winter, and it keeps well for days—actually getting better as the flavors settle.
Spiced Olive Oil and Butternut Squash Cake
Ingredients
- 1 cup olive oil
- 1 cup white sugar
- 1 cup light brown sugar
- 2 cups all purpose flour
- 4 eggs lightly beaten
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1 teaspoon sea salt
- 1 teaspoon vanilla
- 1 cup chopped walnuts and or raisins optional
- 1 pound butternut squash peeled, seeded and grated (approximately 3 1/3 cups grated)
Instructions
- Pre heat oven to 350 degrees.
- Butter or oil a cake pan and line it with parchment and then grease and flour the parchment, (use either an 8 x 3 inch, which is what I used here, if you are planning on cutting layers, or a 9-inch cake or spring form pan if you are only frosting the top and sides).
- Place the olive oil, eggs, sugars and vanilla in a large bowl and stir until mixed well.
- Add the grated butternut squash and mix until well combined.
- In a medium bowl, add the flour, salt, baking soda, baking power, spices, and nuts and/or raisins, and give it a good stir.
- Add the dry ingredients to the wet ingredients and mix until fully incorporated.
- Pour batter into prepared pan, place on the middle rack of oven, and bake for 1 hour and 15 to 20 minutes.
- Do not open the oven while the cake is cooking or the cake will most likely collapse – just let it bake.
- Remove from oven and cool on rack.
Cream Cheese Frosting
Ingredients
- 1 stick 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla
- 2 -8 ounce packages cream cheese room temperature
- 2 cups confectioner’s sugar sifted
Instructions
- Using an electric hand-mixer, beat the butter, vanilla and cream cheese until smooth. Add the confectioner’s sugar and mix slowly at first and then whip until fluffy and smooth.
- Frost cooled cake as desired.
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This sounds absolutely delicious to me. I’m not a big cake eater either. I don’t crave sweets as a rule but somehow this “calls” to me! I can’t wait to give it a try! I think I’ll make one for part of the Thanksgiving feast and see who can figure out the ingredients!
Hi Debra,
I think you will have them fooled! It truly is my favorite cake and would make a great addition for Thanksgiving. I hope all is well with you. Thanks for stopping by!