Pecan Butternut Cake (+ Icing)

Pecan butternut cake - Lilie Bakery

Right now, nothing better than to enjoy fall desserts, like this Butternut & pecan cake, cream cheese icing where how to enjoy squash to make delicious seasonal desserts!

We often cook them in a savory version, by the way have you tried my Roasted pumpkin risotto ? To cook the sweet version of the squash, I had already published a few years ago now the recipe for a pumpkin cheesecake, and today I'm offering you a cake made with a butternut squash!

Pecan butternut cake - Lilie Bakery

Why do I love this butternut cake recipe?

Quite simply because the squash goes perfectly with the spices which remind us of autumn: cinnamon, nutmeg, ginger… These are the spices that I added in the dough. I also added a handful of crushed pecans to it, it adds a bit of crunch, and it's delicious! You can also do without, if you prefer. For the sweetening of the dough, I made a mixture of brown sugar and whole cane sugar: their deep, almost caramelized flavors go perfectly with the squash!

The cream cheese icing seemed obvious to me (it reminds me a lot of the carrot cake that I like so much), but I added a little yogurt to it for a lighter and smoother side. For the sweetener, a small dose of maple syrup and there… We're almost in Canada :)))

Pecan butternut cake - Lilie Bakery

Don't worry, the taste of squash is not omnipresent in this butternut & pecan cake, it remains subtle, but the whole is very autumnal!

Other recipes to try

If you like this type of dessert, then I advise you to take a look at these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty cakes!

Pecan butternut cake - Lilie Bakery
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5 on 2 votes

Pecan Butternut Cake (+ Icing)

The sweet flavor of butternut squash and spices ...
Preparation30 min
Baking1 h
Total1 h 30 min
Recipe type: Dessert, Snack
Kitchen room: American, French
Quantity: 8

Ingredients:

Cake

  • 220 g butternut squash puree
  • 265 g flour
  • 1 cc baking soda
  • 3/4 cc salt
  • 1,5 cc cinnamon powder
  • 1/4 cc ginger powder
  • 1/4 cc nutmeg powder
  • 1/2 cc four spice mix (gingerbread)
  • 2 eggs
  • 60 g whole cane sugar
  • 100 g Light brown sugar
  • 100 ml Colza oil
  • 80 ml water at room temperature
  • 80 g pecans

Icing

  • 150 g plain cream cheese Philadelphia
  • 15 cl semi-thick cream 30% mg
  • 2 cs Maple syrup + or - according to your taste
  • 50 g pecans

Preparation:

  • Preheat the oven to 175 ° traditional heat, grease a 27cm cake mold (link to my material at the bottom of the article).
  • In a container, mix the dry ingredients: flour, baking soda, salt and the various spices.
  • In another bowl, combine the eggs, sugars, butternut purée, oil and water. Then add them to the dry mixture, whisking until smooth. Crush the pecans and add them to the dough.
  • Pour the dough into the cake mold and bake between 1 hour and 1 hour 10 minutes depending on your oven (this may vary). You will need to check the cooking using a wooden pick. Let cool for 15 minutes then unmold on a grid to cool completely.
  • For the icing, melt the cream cheese and the semi-thick cream with the maple syrup, until you obtain a smooth texture that is easy to coat. Decorate with crushed walnuts and an extra touch of maple syrup as a treat if you wish;)

Notes:

Keeps cool (because of the icing) ideally in a bell for about 3 days.
Tip for the butternut puree: cut the butternut squash in half, then cook half of the butternut in the microwave for about 6/8 minutes, then remove the flesh and mix it. Your mash is ready! You just have to wait for it to cool down to incorporate it. 
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

// EQUIPMENT USED //

Grille rectangle
Maryse
Robot pâtissier artisan ivoire 4,8L
Moule cake 27×10
Grille rectangle
Maryse
Robot pâtissier artisan ivoire 4,8L
Moule cake 27×10
Grille rectangle
Maryse
Robot pâtissier artisan ivoire 4,8L
Moule cake 27×10

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6 comments

  1. Reply

    LadyMilonguera

    November 4, 2020

    5 stars
    This cake is beautiful as everything!

  2. Reply

    Oriane

    November 6, 2020

    I have never used butternut in a cake but your photos make me want to get started. They are beautiful and the cake looks super soft!

    • Reply

      Lilie bakery

      November 6, 2020

      Thank you very much :) Do not hesitate to test, it's like carrot cake, at first we hesitate and then we are conquered :)

  3. Reply

    L&T

    November 12, 2020

    As beautiful as it looks good!

  4. Reply

    Valérie

    November 23, 2020

    Hello!
    Thank you for this wonderful recipe. In your opinion, would it be possible to make it as a layer cake?
    Thank you and have a nice day

    Valérie

    • Reply

      Lilie bakery

      November 24, 2020

      Oh yes I think it has a good texture for that, it's up to you for the amount of ingredients needed on the other hand :)

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