I feel like zucchini gets most of the glory in baking, but what about all the other squashes? As it turns out, grated butternut squash makes a deliciously intriguing addition to a simple spice cake, bringing welcome sweetness and moisture to the final bake. The spiced, squashy sponge pairs perfectly with a creamy maple frosting and makes a beautiful, delicate layer cake.
This recipe was excerpted from ‘Sheet Pan Sweets’ by Molly Gilbert. Buy the full book on Amazon. Click through for more layer cake recipes →
What you’ll need
Half-Sheet Pan (2-Pack)
$48 $38 At Amazon
Stand Mixer
$499 At Amazon
Parchment Paper
$22 $16 At Amazon
No matter how sharp your knife, cutting through a big, beautiful butternut squash can be a dangerous feat. So how can we do it safely and easily? First, use your sharp knife to score the squash around the outside, then simply microwave the whole squash for 3 to 5 minutes to soften slightly. Once cool, the squash will be much easier to cut in half at the neck—then just peel and grate (either with a box grater or in the food processor). Voilà! We’ve got squash for our cake and all of our fingers intact! Two good things, I think you’ll agree.
Recipe notes
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