Butternut Squash Rosemary Olive Oil Cake

Name: Butternut Squash Rosemary Olive Oil Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup butternut squash puree ((*see notes)); ¾ cup granulated sugar; ½ cup extra virgin olive oil; 2 large eggs; 1 ½ cups all-purpose flour; 1 ½ tbsp finely chopped fresh rosemary; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tbsp powdered sugar ((optional))

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Want a unique cake recipe to prepare for a fall brunch? It’s time to whip up this butternut squash rosemary olive oil cake! This unique dessert is the perfect blend of sweet and savory. You’ll get a blend of the natural sweetness of the squash, earthy and woody rosemary, and fruity olive oil.

A butternut squash rosemary olive oil cake on a cake stand next to a napkin.

Ingredient Notes

Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:

Butternut squash, olive oil, sugar, eggs, flour, baking powder, baking soda, salt, and rosemary, all measured and on a white backdrop.

Butternut squash – What a fun way to use this seasonal produce, am I right?! I recommend purchasing fresh butternut squash and making your own puree, but you can also buy canned butternut squash puree if that’s easier.

Olive oil – A good olive oil is typically a mixture of fruity, peppery, and slightly bitter notes. This adds both flavor complexity and moisture to the recipe.

Rosemary – You want fresh rosemary for this recipe; the flavor of this in the cake is absolutely delectable. You can find fresh rosemary at the grocery store in the produce section with the other herbs.

Powdered sugar – This is optional for dusting the cake before serving; you can easily leave it off if you don’t have any on hand.

Instructions

You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.

This recipe uses butternut squash puree, so if you have fresh butternut squash on hand, you’ll want to make it into the puree first. To do this, peel and chop your butternut squash. Place the chopped squash in a pot with water. Bring to a boil, then cook for about 10-12 minutes. Drain, let cool for a few minutes, then process to a puree in a food processor or blender.

Pureed butternut squash in a mini food processor.

You can also roast a halved butternut squash, and then use that to make the puree. I just find the boiling method a lot easier and quicker when I’m making this recipe.

Once you’ve got your puree, the rest of the recipe comes together very quickly.

Start by mixing together the butternut squash puree, sugar, olive oil, and eggs.

Butternut squash puree, sugar, olive oil, and eggs mixed together in a glass bowl.

In a separate bowl, combine the dry ingredients: the flour, rosemary, baking powder, baking soda, and salt.

Flour, rosemary, baking powder, baking soda, and salt mixed together in a bowl.

Mix the dry ingredients with the wet ingredients.

Pour that into a greased cake pan. Pop it in the oven and bake at 350°F for approximately 25 minutes. When done, a toothpick should pull out clean from the center. (Note: If you know your oven runs hot, start checking around 20 minutes!).

A just baked rosemary olive oil squash cake in the cake pan.

Let the cake cool in the pan for 5-10 minutes, then flip onto a wire rack to finish cooling.

Right before serving, dust the powdered sugar on top. You don’t want to do this too early, as the sugar will dissolve when it sits for a while – so best done right before serving.

Now dig in and enjoy!

A slice of cake on a plate next to a napkin and fork.

Recipe FAQ

Here are some common questions that may come up as you’re preparing this recipe:

How should you store butternut squash olive oil cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze.

Can you freeze this cake?

Yes. Wrap in plastic wrap, then store in an airtight container or ziptop bag. Use within 3 months for best quality. When ready to enjoy, thaw on the counter for a few hours. Sprinkle with powdered sugar immediately before serving.

Can you bake this cake as muffins instead?

Sure. Divide the batter evenly into a greased or lined muffin tin. Bake at the same temperature called for in the recipe but note that the cooking time will be shorter. Start checking for doneness at 15 minutes.

Allergens in this Recipe

Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.

As written, this recipe is dairy free, peanut free, tree nut free, and soy free.

This recipe does contain wheat/gluten (in the flour) and eggs (in the eggs).

You should be able to make a wheat/gluten free version by substituting the all-purpose flour with a 1:1 gluten-free flour blend. For best results, choose a blend that includes xanthan gum. I recommend King Arthur measure-for-measure flour.

More Fall Cake Recipes

If you’re looking for more cake recipes with seasonal flair, be sure to give one of these a try:

I hope you enjoy this butternut squash rosemary olive oil cake recipe! I’m a big fan of anything fall-themed like this. If you get a chance to try it, feel free to leave a recipe rating or comment below.