Go Back
–+ servings
Print Recipe
4.91 from 10 votes

Butternut Squash Gingersnap Cake

Butternut squash cake layers with gingersnap cookie, candied pecans and maple cream cheese frosting.
Prep Time1 hr
Cook Time35 mins
Course: Dessert
Cuisine: Cake
Keyword: Butternut Squash Cake, Fall cake, Gingersnap, Gingersnap Cookie, Maple, Maple Cream Cheese Frosting
Servings: 1 6-layer, 8-inch round cake
Author: Courtney Rich

Ingredients

FOR THE CAKE

  • 3 cups (about 600 g) cooked and mashed butternut squash
  • 1 1/4 cups 250 g sugar
  • 4 extra large eggs room temperature
  • 1 cup (218 g) vegetable oil
  • 3 cups plus 3 tablespoons (366.5 g) cake flour
  • 1 tablespoon (8g) ground cinnamon
  • 2 teaspoons (8 g) baking powder
  • 1 teaspoon (6 g) salt
  • 1 teaspoon (2.6 g) nutmeg
  • 1/2 teaspoon (1.4 g) ground ginger
  • 2 teaspoons (8.4 g) pure vanilla extract

FOR THE COOKIE

  • 4 cups (480 g) all-purpose flour
  • 2 teaspoons (8 g) baking soda
  • 1 teaspoon (6 g) salt
  • 2 teaspoons (5.3 g) ground cinnamon
  • 1 teaspoon (2.6 g) ground cloves
  • 1 teaspoon (2.6 g) ground ginger
  • 1 1/2 cups 339 g unsalted butter
  • 3/4 cup 150 g granulated sugar
  • 3/4 cup 165 g brown sugar, packed
  • 2 large eggs
  • 1/2 cup 150 g molasses
  • 2/3 cup 100 g chopped candied ginger

FOR THE BUTTERCREAM

  • 2 cups (452 g) unsalted butter slightly cold
  • 4 ounces cream cheese room temperature
  • 7 cups (875 g) powdered sugar measured then sifted
  • 1 teaspoon (4.2 g) maple extract
  • 1/3 cup (72.6 g) pure maple syrup
  • Pinch of salt
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

FOR THE PECANS

  • 2 cups (150 g) chopped pecans
  • 3/4 cup (150 g) granulated sugar

Instructions

FOR THE CAKE

  • Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray, line with parchment and spray again. Set aside.
  • In a medium bow, combine the cake flour, cinnamon, baking powder, salt, nutmeg, and ground ginger. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about five minutes. Add the oil and beat on medium until combined. Add the cooled butternut squash and mix until combined. Add the vanilla.
  • With the mixer on low, gradually add the dry ingredients. Stir until just combined. Mixture will be thin.
  • Evenly distribute the batter into the prepared pans (about 20 ounces of batter in each of the three 8-inch round pans or 15 ounces in each of the 6-inch pans). Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cakes comes out mostly clean.
  • Let pans cool on wire racks for 10 minutes before inverting cakes onto racks to cool completely.

FOR THE COOKIE

  • Preheat your oven to 350 degrees F.
  • Spray three 8-inch round cake pans with non-stick spray, line the bottom of the pans with parchment and spray again. Set aside.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until light and fluffy, about 2-3 minutes.
  • Add the eggs, one at a time, scraping down the sides of the bowl in between each addition.
  • Add the molasses and stir until well combined.
  • Stir in the dry ingredients and mix on low speed until incorporated. Batter will be a little sticky.
  • Fold in the candied ginger.
  • Divide the dough in each of the three 8-inch pans (about 10 ounces of batter in each) and flatten with your hand to create a mostly flat surface.
  • Bake the cookie layers for 15-17 minutes. Keep an eye on the cookie layers. You don't want to over bake the cookie or it will be too hard to cut with the cake. 

FOR THE BUTTERCREAM

  • In an electric mixer fitted with the paddle attachment, stir the butter and cream cheese until light and fluffy, about two minutes.
  • Gradually add in the powdered sugar with the mixer on low speed.
  • Add vanilla, maple extract, and maple syrup and beat until light and fluffy, about 4-5 minutes. 
  • Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles. 

FOR THE PECANS

  • Combine the pecans and sugar over the stove on medium heat. Cook for about 5 minutes, stirring frequently, to coat the pecans with the melted sugar. Let cool completely before using.

ASSEMBLY

  • After leveling each cake layer, place the first round of the gingersnap cookie, on a cake board. Spread about 3/4 cup of the frosting over the cookie. Top with a handful of candied pecans, followed by a cake layer, top side up. Apply another 3/4 cup frosting on top of the cake
  • Repeat these steps until you get to the final cake layer. 
  • Place the final cake layer, top side down, on top of the last layer of frosting. Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze the cake for 10 mins.
  • After the crumb coat is set, apply the final coat of frosting with the remaining buttercream.
  • I had enough for another thin layer of frosting. If you want a fully-coated look, make an extra 1/4 of the frosting recipe.