Chocolate Chunk Butternut Squash Cake

Surprisingly easy and totally delicious, this Chocolate Chip Butternut Squash Cake is a cozy dessert that’s moist, spiced, and studded with chocolate chips.

If you’ve never baked with butternut squash, and think it might be a little odd, this Chocolate Chip Butternut Squash Cake is about to change your mind!

Think of it as a cozy dessert that merges the warm, spiced goodness of fall with the decadence of chocolate chips.

The butternut squash not only adds a unique flavor but makes the cake incredibly moist without being overly dense.

If you love baking with pumpkin puree, you're going to love using butternut squash in an alternative vegetable dessert.

I love recipes like this—simple, wholesome, and full of unexpected charm. It’s the kind of cake you can throw together without much fuss, using ingredients you probably already have in your pantry.

Don’t let the squash fool you, either. It blends beautifully with the cinnamon, nutmeg, and ginger, giving you a lightly spiced flavor that’s perfect for the season.

And the chocolate chips? They take the cake (literally) to the next level, melting into little pockets of sweetness in every bite.

One of the great things about this sheet cake recipe is its versatility. You can enjoy it as a mid-afternoon snack with coffee, dress it up with whipped cream for dessert, or even have it for breakfast (I won’t tell).

It’s quick, uses just a few key ingredients, and doesn’t require much effort—ideal for both beginner bakers and seasoned pros.

Serve it up with a mug of Sweet Potato Latte or Gingerbread Latte for a seasonal treat.

Looking for more ideas of veggie desserts with butternut squash? Be sure to try Butternut Squash Muffins, Roasted Squash Cake with Spices, or Chocolate Squash Cake.

Jump to:

• Why You Should Make This Recipe
• Ingredients
• How To Make Butternut Squash Cake
• Variations
• Serving Suggestions
• Storage and Freezing Advice
• Recipe Tips
• More Vegetable Desserts
• 📖 Recipe
• 💬 Comments

Why You Should Make This Recipe

• Moist and flavorful: Butternut squash adds incredible moisture without making the cake heavy.
• Simple ingredients: You likely have most of the ingredients already on hand.
• Quick and easy: Perfect for when you want something homemade but don’t have hours to spend in the kitchen.
• Kid-friendly: A sneaky way to add some veggies into dessert without anyone noticing.
• Versatile: Serve it plain, with a dusting of powdered sugar, or a dollop of whipped cream.

Ingredients

• Butternut Squash
  The star of the recipe! Butternut squash adds moisture and a subtle sweetness. Substitute with pumpkin or sweet potato puree if needed.
• Unsalted Butter
  For richness and flavor. You can swap this with a neutral oil like vegetable oil, but the buttery taste will be missed.
• Granulated Sugar
  Keeps things classic and sweet. You could try brown sugar for a deeper molasses flavor.
• Eggs
  These bind the cake together and add structure. For a vegan alternative, use flax eggs.
• Vanilla
  Essential for balancing the spices and adding depth to the flavor.
• Flour
  All-purpose flour works perfectly, but whole wheat flour could work for a nuttier taste.
• Baking Powder
  Ensures the cake rises nicely. Don’t skip it!
• Spices (Cinnamon, Nutmeg, Ginger)
  These bring warmth and flavor. Adjust the quantities to suit your preference.
• Salt
  A little goes a long way in enhancing the other flavors.
• Chocolate Chips
  The gooey highlight of the cake. Dark, milk, or white chocolate all work beautifully.

How To Make Butternut Squash Cake

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Preheat oven to 180C/350F. Lightly grease and line an 8x8 inch (20cm) baking pan.

Steam the butternut squash over a pan of simmering water until soft.

Drain well and puree with a hand blender, potato masher or food processor. Set aside to cool slightly.

In a large bowl or stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time and beat each one in well. Add the vanilla and cooled squash puree and combine.

Sift in the flour, baking powder, spices and salt and gently mix.

Fold in the chocolate chips.

Spread the mixture evenly into the baking tray and bake for 30-35 minutes or until an inserted skewer comes out clean.

Allow to cool in the pan and then turn out and cut into squares.

Variations

1. Pumpkin Spice Version: Replace the butternut squash with pumpkin puree and use Pumpkin Spice Blend.
2. Add Nuts: Fold in chopped walnuts or pecans for extra texture.

Serving Suggestions

• Enjoy a slice with a warm cup of coffee or tea.
• Top with whipped cream or a dusting of powdered sugar.
• Serve warm with a scoop of vanilla ice cream for a decadent dessert.
• Pair with a drizzle of maple syrup for added sweetness.

Storage and Freezing Advice

• Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Freezing: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or microwave for a quick treat.
• Make ahead: You can steam and puree the butternut squash a day or two in advance and store it in the fridge. This step saves time when you’re ready to bake.

Recipe Tips

• Let the butternut squash cool slightly before adding it to the batter to avoid melting the butter.
• Fold in the chocolate chips gently to prevent them from sinking to the bottom.
• Use parchment paper in your pan for easy removal and cleanup.

More Vegetable Desserts

As you can tell by the name of this site, and my cookbook, I love vegetable desserts. Here are a few favorites:

Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.

📖 Recipe