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Squash cake with cream cheese frosting

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A fabulous Autumn Squash Cake with Orange Spiked Cream Cheese Frosting – a totally delicious autumnal cake that’s super easy to make and totally yummy to eat! 

Perfect autumn cake recipe 

Autumn is the most delicious time of year! We’ve been busy in the kitchen cooking up a storm with the gorgeous seasonal squash that are available now.

This moist fruity squash cake is made using Harlequin squash (although your could make this as a butternut squash cake instead if you like) It’s topped generously with a delicious orange cream cheese frosting.

Cream cheese frosting with orange zest is just the perfect topping for our squash cake, it’s a match made in heaven.

butternut squash cake with orange cream cheese frosting on a glass cake stand with a Joesph Joseph knife

Our squash cake is just the perfect autumn cake!

Butternut squash cake is ideal for baking as a Halloween or Bonfire Night treat.

The smell of the squash cake whilst cooking is amazing, lovely warm wafts of sweet cinnamon – it’s just so beautifully autumnal!

Are butternut squash in season now?

Butternut squash season in the UK is from autumn through to winter, although you can buy them in the supermarket all year around.

Love cake? Get loads more easy cakes and bakes recipes here!

When picking a butternut squash I tend to go for the ones with a small bulbous end and a thick fat neck, that way there’s more squash and less seeds.

Do I need to peel the squash before baking in a cake?

Our squash cake recipe is super easy to make and takes very little time.

I don’t even peel the squash, I just grate it straight into the batter!

I love a robust rustic cake – so much easier to make! And I think in Autumn particularly, rustic is the way to go.

pumpkins for sale at the farm shop

Squash Cake Ingredients

For the best squash cake…

  • 150ml sunflower oil
  • 2 eggs
  • 140g light brown sugar
  • 180g self raising flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 50g sultanas 
  • 150g grated squash – just weigh and grate – you don’t need to peel the squash you can eat the peel if you like, it’ll just cook into the batter. However if you prefer to peel it then do so.

For the orange cream cheese frosting recipe

  • 200g Philadelphia cream cheese
  • 80ml double cream
  • 100g icing sugar
  • zest of an orange

How to make butternut squash cake with orange cream cheese frosting

Our grated butternut squash cake is super simple to make.

  • Preheat the oven to 180C
  • Grease and line a 2lb loaf tin
  • Add the sunflower oil and eggs to a large mixing bowl and mix well with a whisk. 
  • Tip in the sugar, flour, cinnamon, baking powder and mix with wooden spoon. 
  • Add the grated squash and sultanas, mix well. 
  • Tip cake batter into the loaf tin and bake for 40 – 50 minutes until a skewer comes out clean. 
  • Cool the cake in the tin then remove and top with the cream cheese frosting – make sure the cake is totally cool before covering in frosting.
  • To make the frosting simply add the Philadelphia, double cream and icing sugar to a food processor and whizz until stiff and spreadable. 
  • Top the squash cake with the frosting in a rustic way then scatter with orange zest.

Make our squash cake recipe your way…

  • No squash? Then use carrots or sweet potato.
  • Skip the frosting and just dust with a little icing sugar.
  • You could make this a spiced butternut squash cake and add a tsp of mixed spice (the one with cinnamon, cloves and ground nutmeg)

Can you eat butternut squash seeds?

bowl of homemade spiced squash seeds

Yes, you can eat the butternut squash seeds, in fact they’re super tasty roasted or sizzled in a frying pan and then seasoned with salt and spices.

Get our squash seed recipe here.

More delicious easy cake recipes to try…

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Yield: Serves 6

Squash Cake with Cream Cheese Frosting

butternut squash cake with orange cream cheese frosting on a glass cake stand with a Joesph Joseph knife

A moist and utterly delicious autumn squash cake with cream cheese frosting.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

For the squash cake

  • 150ml sunflower oil 
  • 2 eggs 
  • 140g light brown sugar 
  • 180g self raising flour 
  • 2 tsp cinnamon 
  • 1 tsp baking powder 
  • 50g sultanas 
  • 150g grated squash 

For the cream cheese frosting

  • 200g Philadelphia cream cheese 
  • 80ml double cream 
  • 100g icing sugar 
  • zest of an orange 

Instructions

  1. Preheat the oven to 180C.
  2. Grease and line a 2lb loaf tin.
  3. Add the sunflower oil and eggs to a large mixing bowl and mix well with a whisk.
  4. Tip in the sugar, flour, cinnamon, baking powder and mix with wooden spoon.
  5. Add the grated squash and sultanas, mix well.
  6. Tip cake batter into the loaf tin and bake for 40 - 50 minutes until a skewer comes out clean.
  7. Cool the cake in the tin then remove and top with the cream cheese frosting
  8. To make the frosting simply add the Philadelphia, double cream and icing sugar to a food processor and whizz until stiff and spreadable.
  9. Top the squash cake with the frosting in a rustic way then scatter with orange zest.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 696Total Fat: 42gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 111mgSodium: 580mgCarbohydrates: 76gFiber: 2gSugar: 48gProtein: 8g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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butternut squash cake with orange cream cheese frosting on a glass cake stand with a Joesph Joseph knife. Text overlay "delicious butternut squash cake"

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