Butternut Squash Cake Roll

  • 16 comments
  • November 28, 2011
  • Jump to Recipe

Butternuts Squash Cake Roll-1-20Desserts 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 the filling. This is perfect to make for company: very easy, delicious and looks impressive. It’s so much easier to make than a cake, it bakes in no time at all and takes really awesome too. It’s just the right thing to serve with coffee or tea.

*This is one of the first recipes that I posted here on the blog, and now I’ve given it a makeover by taking some updated pictures. It’s still just as delicious as it was when I first posted it in 2011.

Yield: 1 cake rolls

Ingredients:

Cake Roll:

3 eggs

3/4 cup granulated sugar

2/3 cup mashed cooked butternut squash

¾ cup all purpose flour

1 tsp baking soda

1 tsp cinnamon

½-1 cup finely chopped walnuts

Frosting:

1 (8 oz) package cream cheese, softened to room temperature

1/2 – 1 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup heavy cream, very cold


Instructions:

Butternuts Squash Cake Roll-2Preheat the oven to 375 degrees Fahrenheit. Line a 15 x 10 inch rimmed baking sheet with aluminum foil or parchment paper and spray it with oil or melted butter.

In a large bowl of a standing mixer with whisk attachment or  hand mixer, beat the eggs until fluffy, gradually adding the sugar. You want to whisk the eggs for about 5 minutes. Butternuts Squash Cake Roll-3Stir in the butternut squash.

Butternuts Squash Cake Roll-4I have a tutorial all about working with butternut squash, how to peel it, how to cook it, etc. You can read all about it HERE. I cut the butternut squash into cubes and steamed it until they were fork tender. Butternuts Squash Cake Roll-1-18Then I mashed the butternut squash with a potato masher. You can also use canned pumpkin instead of the butternut squash.

In a separate bowl, combine the flour, baking soda and cinnamon. Fold it into the cake batter. Butternuts Squash Cake Roll-5

Butternuts Squash Cake Roll-6Spread the batter evenly into the prepared baking sheet. Butternuts Squash Cake Roll-7Sprinkle with walnuts. Butternuts Squash Cake Roll-8Bake at 375 degrees for 13-15 min. Butternuts Squash Cake Roll-11Turn the cake over onto a clean kitchen towel and take off the aluminum foil/parchment paper. Roll the cake roll up in the towel while still hot, starting with the short side. Cool completely.

Meanwhile, make the frosting. In a large bowl of a standing mixer with a whisk attachment or using a hand mixer, mix the softened cream cheese, the powdered sugar and the vanilla until smooth. (Use as much sugar as you prefer.) Butternuts Squash Cake Roll-9Pour in the heavy cream and start whisking on low and gradually increase the speed to high until the frosting is thick and fluffy.

Butternuts Squash Cake Roll-10Carefully unroll the cake roll and spread the frosting over the cake roll and roll it back together. Butternuts Squash Cake Roll-12

Butternuts Squash Cake Roll-13Serve immediately or store in the refrigerator. Butternuts Squash Cake Roll-1-20

Print

Butternut Squash Cake Roll

  • Author: Olga's Flavor Factory
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour
  • Yield: 1 cake roll 1x
  • Category: Sweets

Ingredients

Scale

Cake Roll:

  • 3 eggs, room temperature
  • 3/4 cup granulated sugar
  • 2/3 cup mashed cooked butternut squash
  • ¾ cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½–1 cup finely chopped walnuts

Frosting:

  • 1 (8 oz) package cream cheese, softened to room temperature
  • 1/2 – 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, very cold

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Line a 15 x 10 inch rimmed baking sheet with aluminum foil or parchment paper and spray it with oil or melted butter.
  2. In a large bowl of a standing mixer with whisk attachment or hand mixer, beat the eggs until fluffy, gradually adding the sugar. You want to whisk the eggs for about 5 minutes. Stir in the butternut squash.
  3. I cut the butternut squash into cubes and steamed it until they were fork tender. Then I mashed the butternut squash with a potato masher. You can also use canned pumpkin instead of the butternut squash.
  4. In a separate bowl, combine the flour, baking soda and cinnamon. Fold it into the cake batter. Spread the batter evenly into the prepared baking sheet. Sprinkle with walnuts.
  5. Bake at 375 degrees Fahrenheit for 13-15 min.
  6. Turn the cake over onto a clean kitchen towel and take off the aluminum foil/parchment paper. Roll the cake roll up in the towel while still hot, starting with the short side. Cool completely.
  7. Meanwhile, make the frosting. In a large bowl of a standing mixer with a whisk attachment or using a hand mixer, mix the softened cream cheese, the powdered sugar and the vanilla until smooth. (Use as much sugar as you prefer.) Pour in the heavy cream and start whisking on low and gradually increase the speed to high until the frosting is thick and fluffy.
  8. Carefully unroll the cake roll and spread the frosting over the cake roll and roll it back together. Serve immediately or store in the refrigerator.

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