Get ready to indulge in a delightful twist on a classic dessert with our Chocolate Chunk Butternut Squash Cake! This moist and flavorful cake combines the natural sweetness of butternut squash with rich chocolate chunks, creating a mouthwatering treat that’s perfect for any occasion. Whether you're looking to impress guests at a dinner party or simply satisfy your sweet tooth, this cake is sure to be a showstopper. With just 50 minutes from start to finish, you’ll be savoring each delicious bite in no time. Ready to uncover the secret to this irresistible dessert? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup pureed butternut squash
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup chocolate chunks
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure a smooth, uniform batter.
- Incorporate the pureed butternut squash into the mixture, stirring until completely combined and the batter takes on a smooth, orange-tinged color.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake tough.
- Gently fold in the chocolate chunks, distributing them evenly throughout the batter.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with a scoop of vanilla ice cream.
Tips
- Choose the Right Squash: For the best flavor, use fresh butternut squash. If you’re short on time, canned pureed butternut squash can be a convenient alternative, but check for added sugars.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This helps create a light and fluffy batter.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
- Chocolate Chunk Variations: Feel free to experiment with different types of chocolate chunks—dark, milk, or even white chocolate can add a unique flavor twist.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the minimum baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cooling Time: Allow your cake to cool in the pan for 10 minutes before transferring it to a wire rack. This prevents it from breaking apart and ensures a nice, even texture.
- Serve with Style: For an extra special touch, dust your cake with powdered sugar or serve it warm with a scoop of vanilla ice cream—it's a delicious pairing!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
