Spicy Butternut Squash Cake

This juicy spice cake is made with pureed butternut squash and is a real taste sensation with its creamy cream cheese made with vanilla, cinnamon, ginger, cloves and nutmeg. It is fluffy, juicy and simply wonderful.

Duration: 1 hour (set to cool for 1-2 hours)

Amount: Serves 12


For the sponge mixture:

290 grams butternut squash, cooked and mashed

170 grams raw cane sugar

150 millilitres vegetable oil

2 eggs (M)

Pulp of 1 vanilla pod

265 grams strong wheat flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2-2 teaspoons spice mix, to taste

For the spice mix:

2 teaspoons cinnamon

1/2 teaspoon ginger powder

2 cloves crushed

1/4 teaspoon nutmeg, ground

For the cream:

300 grams cream cheese

170 grams raw cane sugar

1 tablespoon vanilla sugar

1- 1 1/2 teaspoons spice mix

180-200 millilitres of cream

Round baking tin of 24 cm in diameter


For the batter:

1. Mix the pumpkin puree with the sugar with a wooden spoon.

2. Gradually stir in the eggs and oil.

3. Mix the flour with the baking powder, baking soda, salt and 1 1/2 teaspoons of the spice mixture and fold into the batter mixture.

4. Pour the dough into a greased round baking tin with a diameter of 24 cm.

5. Bake in the preheated oven on the middle rack at 180 ° C for 35-40 minutes. Make a chopstick test.

6. Let the cake cool completely in the tin.

For the cream:

1. Mix the cream cheese with the sugar, the vanilla sugar and the spice mixture with a spoon.

2. Now pour in the cream and stir in briefly, then beat with an electric whisk for about 5 minutes until the cream thickens.

3. Spread the cream on the completely cooled cake in the mold and let it stand in the refrigerator for about 1-2 hours so that the cream settles.

4. To serve, carefully remove from the mold and, if necessary, powder with a little of the spice mixture.

More recipes: