Butternut Squash Cake Roll

Desserts with any type of pumpkin or butternut squash taste just like autumn. This cake roll is so soft and the flavor of butternut squash, walnuts and cream cheese filling complement each other so well. The cake is a recipe I got from a Taste of Home magazine, with my recipe for filling. I knew it was a keeper. This is perfect to make for company: very easy, delicious and looks impressive. Not only that, but you get two cake rolls, enough for a big group or for your family to enjoy the next day again.

Yield: 2 cake rolls

Ingredients:

3 eggs

1 cup sugar

2/3 cup mashed cooked butternut squash

¾ cup flour

1 tsp baking soda

1 tsp cinnamon

½ cup finely chopped walnuts

In a large bowl of a standing mixer with whisk attachment or  hand mixer beat the eggs until fluffy, about 3 min. Line 2 (15 x 10 inch) rimmed baking sheets with aluminum foil or parchment paper. Gradually add sugar and beat until fluffy and light yellow, about 3 more min. Stir in the squash. In a separate bowl, combine the flour, baking soda and cinnamon. Fold into squash mixture. Spread the batter evenly into two aluminum foil/parchment paper lined rimmed baking sheets.  Sprinkle with walnuts. Bake at 375 degrees for 13-15 min. Turn cake onto clean kitchen towel and take off the aluminum foil/parchment paper and dust with confectioners sugar. Roll up in the towel while still hot, starting with the short side. Cool completely.

Filling:

8 oz cream cheese, softened

½ can condensed milk

1/2 cup sour cream

1 tsp vanilla

1 cup heavy cream, very cold

Meanwhile, make the filling. In a medium sized bowl, in a standing mixer with paddle attachment or hand mixer, mix  the cream cheese with the condensed milk until creamy and no lump remain. Add sour cream and vanilla and mix just until combined. In another bowl whip the cold heavy cream until soft peaks form. (I like to freeze the bowl and the whisk attachment before whipping cream) Gently fold in to the rest of the filling.

Carefully unroll the cake rolls and spread half of the filling onto each roll and roll it back together.

Butternut Squash Cake Roll
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Cuisine: American
Serves: 6
Ingredients
Yield: 2 cake rolls
Cake:
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup mashed cooked butternut squash
  • ¾ cup flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ cup finely chopped walnuts
Filling:
  • 8 oz cream cheese, softened
  • ½ can condensed milk
  • ½ cup sour cream
  • 1 tsp vanilla
  • 1 cup heavy cream, very cold
Instructions
To make the cake:
  1. In a large bowl of a standing mixer with whisk attachment or hand mixer beat the eggs until fluffy, about 3 min.
  2. Gradually add sugar and beat until fluffy and light yellow, about 3 more min.
  3. Stir in the squash.
  4. In a separate bowl, combine the flour, baking soda and cinnamon.
  5. Fold into squash mixture.
  6. Spread the batter evenly into two aluminum foil/parchment paper lined rimmed baking sheets.
  7. Sprinkle with walnuts.
  8. Bake at 375 degrees for 13-15 min.
  9. Turn cake onto clean kitchen towel and take off the aluminum foil/parchment paper and dust with confectioners sugar.
  10. Roll up in the towel while still hot, starting with the short side. Cool completely.
Filling:
  1. In a medium sized bowl, in a standing mixer with paddle attachment or hand mixer, mix the cream cheese with the condensed milk until creamy and no lumps remain.
  2. Add sour cream and vanilla and mix just until combined.
  3. In another bowl whip the cold heavy cream until soft peaks form.
  4. Gently fold in to the rest of the filling.
To assemble:
  1. Carefully unroll the cake rolls
  2. Spread half of the filling onto each roll and roll it back together.

 
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Comments

    • says

      You can either roast it or cook it in water and then drain it. Mash it with a potato masher or puree in the food processor. This is such a great recipe! I’ll have to update it with step by step pictures. This was one of my first recipes to post:).

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