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 →

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What you’ll need

　　Chevron

　　Chevron

　　Half-Sheet Pan (2-Pack)

　　$45 $41 At Amazon

　　Stand Mixer

　　$450 $389 At Amazon

　　Parchment Paper

　　$30 $16 At Amazon

　　

Ingredients

Serves 20

　　

For the cake

Nonstick cooking spray

　　 2½ cups all-purpose flour

　　2 tsp. baking powder

　　1 tsp. baking soda

　　1 1⁄2 tsp. ground cardamom

　　1⁄2 tsp. ground nutmeg

　　1 tsp. kosher salt

　　4 large eggs

　　1 1⁄2 cups granulated sugar

　　1⁄2 cup pure maple syrup

　　1 1⁄4 cups canola oil

　　1 Tbsp. pure vanilla extract

　　3 cups shredded butternut squash

　　

For the frosting

1⁄4 cup pure maple syrup

　　1 cup (2 sticks) unsalted butter, at room temperature

　　2 Tbsp. brown sugar

　　4 cups confectioners’ sugar

　　1⁄2 tsp. kosher salt

　　2 Tbsp. whole milk or heavy cream

　　

Step 1

Make the cake: Preheat the oven to 350°F with a rack in the center position. Grease a sheet pan with nonstick spray, line it with parchment paper, and grease the parchment, too.

　　

Step 2

In a medium bowl, whisk the flour, baking powder, baking soda, cardamom, nutmeg, and salt.

　　

Step 3

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, whip the eggs and granulated sugar together on high speed until light yellow and doubled in volume, about 5 minutes.

　　

Step 4

In a small bowl or large, spouted measuring cup, stir together the maple syrup, oil, and vanilla.

　　

Step 5

With the mixer running on medium speed, slowly pour the syrup mixture into the egg mixture and whip until incorporated, about 2 minutes. Add the dry ingredients and mix on low speed until just combined, then fold in the shredded squash with a rubber spatula.

　　

Step 6

Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 25 to 30 minutes, until the cake is deeply golden brown and a tester inserted into the center comes out clean.

　　

Step 7

While the cake bakes, line a work surface with a large sheet of parchment paper.

　　

Step 8

Set the sheet pan on a wire rack and let the cake cool in the pan for about 10 minutes, then run a paring knife around the edges of the pan to loosen the cake. Invert the cake onto the parchment- lined work surface, carefully remove the baked-on parchment from the cake, and allow to cool completely, about 15 minutes.

　　

Step 9

Meanwhile, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat together the maple syrup, butter, brown sugar, confectioners’ sugar, salt, and milk on medium-high speed until smooth and spreadable, 3 to 5 minutes.

　　

Step 10

To make a rectangular two-layer cake, use a sharp knife to slice the sheet cake in half crosswise. Set one half of the cake on a serving platter and spread with a generous layer of frosting, then place the second half of the cake carefully on top. Spread the rest of the frosting over the top of the cake, leaving the sides bare.

　　

Step 11

Slice and serve the cake immediately. The cake will keep, uncovered, in the refrigerator for up to 3 days.

　　Cooks' Note

　　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 reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher. Buy the full book from Amazon or Union Square & Co.