This butternut squash bundt cake with maple frosting brings the cozy flavor of roasted squash to a tender, easy-to-slice cake. Roasting concentrates the squash’s sweetness, while cinnamon, ginger, and a little orange zest keep every bite warm rather than heavy. A tangy maple cream cheese frosting settles into the ridges of the Bundt and makes this a lovely dessert for a fall dinner, a holiday table, or a quiet afternoon with coffee.
This butternut squash bundt cake with maple frosting is baked in one pan, so there is no stacking or fussy decorating. Roast the squash ahead if you like; once it is cool, the batter comes together with ordinary pantry ingredients. The result is soft and gently spiced, with enough maple in the frosting to complement the squash without hiding it.
Why You’ll Love This Butternut Squash Bundt Cake with Maple Frosting
- Roasted flavor in every slice: Baking the squash before pureeing it gives the cake a mellow, lightly caramelized taste. For another dependable way to prepare the vegetable, see this simple roasted squash method.
- One-pan simplicity: A Bundt pan gives the cake a pretty shape without layers, piping bags, or special decorating tools.
- Moist but not dense: Squash puree and oil keep the crumb tender, while a measured amount of flour helps it hold its shape.
- A balanced finish: Cream cheese adds a gentle tang to the maple frosting, so the topping tastes sweet and creamy rather than sugary.
Ingredients and Helpful Notes
This makes one 10- to 12-cup Bundt cake, about 12 slices. Measure the flour by spooning it into the cup and leveling the top; packing flour into the cup can make the cake dry.
- Roasted squash: 1 medium butternut squash, halved and seeded, to yield 1 1/2 cups (about 360 g) smooth puree. Use plain squash, not seasoned leftovers.
- All-purpose flour: 3 cups (360 g), spooned and leveled.
- Leaveners: 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon fine salt.
- Spices: 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg.
- Sugar: 1 cup (200 g) granulated sugar and 3/4 cup (150 g) packed light brown sugar.
- Wet ingredients: 3 large eggs at room temperature, 3/4 cup (180 ml) neutral oil, and 1/3 cup (80 ml) milk.
- Flavor: 2 teaspoons vanilla extract and 1 teaspoon finely grated orange zest.
- Frosting: 4 ounces (113 g) softened cream cheese, 2 tablespoons softened unsalted butter, 1 1/2 cups (180 g) sifted powdered sugar, 2 tablespoons pure maple syrup, and a pinch of salt. Add 1 to 2 teaspoons milk only if needed to loosen it.
How to Make the Cake
- Roast and puree the squash. Heat the oven to 400°F. Set the squash halves cut-side down on a parchment-lined sheet pan and roast for 40 to 55 minutes, until a knife slides easily into the thickest part. Cool, scoop out the flesh, and puree until smooth. Measure 1 1/2 cups; save any extra for soup or oatmeal. Let the puree cool before mixing the batter.
- Prepare the pan and oven. Reduce the oven to 350°F. Generously grease every groove of a 10- to 12-cup Bundt pan with softened butter or baking spray, then dust lightly with flour. Tap out any excess. A thorough coating helps the cake release cleanly.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Breaking up small spice or leavener clumps now helps the batter bake evenly.
- Combine the wet ingredients. In a large bowl, whisk the granulated sugar, brown sugar, eggs, oil, milk, vanilla, and orange zest until smooth. Whisk in the cooled squash puree. The mixture may look thick, but it should be uniform.
- Finish the batter. Add the flour mixture in two additions, folding with a spatula just until no dry streaks remain. Do not beat the batter; a few small lumps are preferable to overmixing, which can make the crumb firm.
- Bake until set. Spoon the batter into the prepared pan and smooth the top. Bake for 48 to 58 minutes. The cake is ready when a long wooden skewer inserted near the center comes out with a few moist crumbs, not wet batter. If the top browns quickly, lay a piece of foil loosely over the pan for the final 10 minutes.
- Cool before turning out. Set the pan on a rack for 15 minutes. Loosen the outer edge gently with a thin spatula, place the rack over the pan, and invert. Lift the pan away and let the cake cool completely, at least 90 minutes, before frosting.
- Make the maple frosting. Beat the cream cheese and butter until smooth. Add the powdered sugar in two additions, then beat in the maple syrup and salt. The frosting should fall slowly from a spoon. Add milk a teaspoon at a time if it is too thick, or a little powdered sugar if it is too loose.
- Frost and serve. Spoon the frosting over the fully cooled cake, letting it run naturally down the ridges. Rest for 10 minutes to set slightly, then slice with a clean, sharp knife.
For a separate savory meal that uses the same seasonal ingredient, pair your baking day with creamy roasted squash and sage pasta. The cake also fits a dessert table alongside a brown butter squash tart or these maple-sweetened squash blondies.
Tips and Variations
- Use cooled puree. Warm squash can partly cook the eggs and make the oil separate. Roast it earlier in the day or the night before, then refrigerate it in a covered container.
- Check the pan size. Leave at least an inch of room at the top of the pan for the cake to rise. If your Bundt pan is smaller than 10 cups, bake a little batter in greased muffin cups instead of overfilling.
- Try a nutty variation. Fold 3/4 cup toasted pecans or walnuts into the finished batter. Chop them fairly small so they do not interfere with clean slices.
- Make it dairy-free. Use an unsweetened oat milk in the batter and replace the cream cheese frosting with a simple maple glaze made from powdered sugar and maple syrup. Add liquid a few drops at a time.
- Keep the maple flavor clear. Use pure maple syrup in the frosting; pancake syrup can make it overly sweet and loose. If you want extra maple aroma, add 1/4 teaspoon maple extract, but taste before adding more.
Storage and Reheating
Because the frosting contains cream cheese, cover the cake and refrigerate it for up to 4 days. For the neatest slices, chill the frosted cake for 20 minutes before cutting; let each slice stand at room temperature for about 15 minutes so the crumb softens. Store an unfrosted cake tightly wrapped at room temperature for 1 day or in the refrigerator for up to 4 days.
To freeze, wrap individual unfrosted slices or the cooled, unfrosted cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and frost. This cake is best served at room temperature, so reheating is not necessary. If you like a slightly warm slice, microwave one unfrosted piece for 8 to 10 seconds, then add frosting after warming.
Frequently Asked Questions
Can I use canned squash puree?
Yes, as long as it is plain, unsweetened puree. Canned puree is often wetter than roasted squash, so blot it briefly with a paper towel if it looks loose. Do not use sweetened pie filling.
Can I bake the cake in a loaf pan?
You can, but the full batch is too much for one standard loaf pan. Divide it between two greased 9-by-5-inch pans and begin checking at 45 minutes; bake until the centers test clean.
How do I keep the cake from sticking to the Bundt pan?
Coat the grooves carefully with butter or baking spray and a light dusting of flour, including the center tube. Let the cake rest for 15 minutes after baking, then invert it while it is still slightly warm.
Can I make the butternut squash bundt cake with maple frosting a day ahead?
Yes. Bake and cool the cake, wrap it well, and refrigerate it overnight. Make the frosting and add it on the day you plan to serve the cake for the freshest appearance.
Is it safe to taste the batter?
No. Raw flour and raw eggs can carry harmful bacteria, so skip tasting uncooked batter. The FDA explains the risk in its guidance on raw dough and batter safety.
