Rich “Pumpkin” or Kabocha Squash Cake Using Tasty Kabocha Squash
Kabocha squash is often called “Japanese pumpkin” and is known for its sweet flavor and smooth texture.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Rich “Pumpkin” or Kabocha Squash Cake Using Tasty Kabocha Squash
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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Cut the kabocha squash in half and remove the seeds. Place the halves face down on a baking sheet and bake for 40 minutes, or until the flesh is tender. Scoop out the flesh and mash it with a fork.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Mix in the mashed kabocha squash and buttermilk. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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In a separate bowl, beat together the cream cheese, powdered sugar, and heavy cream until smooth and creamy.
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Once the cake has cooled, spread the cream cheese frosting over the top. Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
