Welcoming the refreshing, veerry slightly cooling weather with open arms and this wonderful warm and fragrant spice cake 😀
I actually made this cake because I had a ton of butternut squash lying around and was getting over throwing some into every single thing I was cooking so I figured ahh I’ll just make a spice cake with it!
I used a basic moist cake base that just whips up in seconds and is soo incredibly easy! It’s a very versatile recipe too and can be easily adapted to many different ingredients in the place of the squash such as pumpkin, carrots, apples, banana or sweet potato.
I spiced this cake with lots of cinnamon and ginger, you can add in cloves and nutmeg too or just use pumpkin spice. For a beautiful and deeper flavour I used soft dark brown sugar, the extra molasses flavour is really delicious here.
I frosted this cake with a classic cream cheese frosting but it also pairs wonderfully with caramel, brown sugar or brown butter frostings.
Any extra add ins can be tossed in like nuts or dried fruit. Feel free to experiment and have fun!
I sure hope you guys enjoy this cake and remember to tag me @dutchbakerblog on Facebook, Instagram or Twitter with all your dutch baker bakes.
Spice Cake Bars
Makes an 8 or 9 inch round or square cake.
- 1 1/2 Cups (190gms) all purpose flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- Scant 1/2 teaspoon salt
- 1 Teaspoon cinnamon
- 1/2 Teaspoon ginger powder
- Optional: 1/4 Teaspoon each nutmeg and cloves
- 1/2 Cup (100gms) soft dark brown sugar, light is okay too
- 1/4 Cup (50gms) white sugar
- 2 Eggs
- 1 1/2 Teaspoons vanilla extract
- 1/2 Cup (125mls) oil
- 1 Cup pureed butternut squash or pumpkin or shredded carrots or shredded apples or 2 mashed bananas or sweet potato*
Cream cheese frosting
- 1/4 Cup softened butter
- 1/3 Cup/ 3oz cream cheese
- 1 Cup icing sugar
- 1 Tablespoon whipping cream or sour cream
- 1/4 – 1/2 Teaspoon vanilla extract
- Preheat oven to 170C. Grease and flour cake pan.
- In a bowl, whisk together flour, baking powder and soda, salt and spices until very well combined.
- In a separate bowl, whisk together both sugars, eggs, oil vanilla and chosen veggie/fruit puree until well combined.
- Add the dry mix to the wet mix and stir until just combined. Batter is slightly thick and lumpy. Fold in any additional add ins at this point like nuts or dried fruit.
- Pour batter into prepared cake pan and bake until cooked through, about 20 – 30 minutes, and a toothpick comes out with a few moist crumbs but no batter. Cool completely before frosting.
For the frosting
- Whisk together the butter and cream cheese until smooth and creamy, about a minute.
- Add in the icing sugar. Add in enough sour cream until desired consistency is reached.
- Add in vanilla to taste and salt if needed.
*To make the squash/pumpkin/sweet potato puree, just bake or boil the veggie until fork tender. Blitz in a food processor or blender until smooth and pass through a cheesecloth or tea towel to drain out any excess water.
Recipe by the dutch baker.