Honeynut Snack Cake with Salted Maple Buttercream by @bakedwithlovebyivy

57 min

9 servings

🎃

360 ml

Honeynut squash purée

🥣

80 ml

Greek yogurt

🥚

2

Eggs

🍬

220 g

Brown sugar

🍦

1.5 tsp

Vanilla extract

🫒

120 ml

Olive oil

🥛

60 ml

Milk

🌾

240 g

All purpose flour

🪵

1.5 tsp

Cinnamon

🫙

0.25 tsp

Nutmeg

🫙

0.13 tsp

Cloves

🫚

0.13 tsp

Ground ginger

🫙

1 tsp

Baking soda

🧂

1 tsp

Salt

🧈

1 stick

Unsalted butter

🧀

2 tbsp

Cream cheese

🍦

1 tsp

Vanilla paste

🍁

2 tbsp

Maple syrup

🍬

340 g

Powdered sugar

🥛

1.5 tbsp

Heavy cream

  1. Preheat

    Preheat your oven to 350 degrees Fahrenheit.

  2. Grease
    • Olive oil

    Grease and line an 8x8 pan with oil and parchment paper, leaving overhang on each side.

  3. Whisk
    • Honeynut squash purée
    • Greek yogurt
    • Eggs

    In a large bowl, whisk together the honeynut purée, Greek yogurt, eggs, vanilla extract, olive oil, and milk.

  4. Add
    • All purpose flour
    • Cinnamon
    • Cloves

    Add the flour, cinnamon, nutmeg, cloves, ground ginger, baking soda, and salt.

  5. Fold

    Fold the batter until just combined.

  6. Transfer

    Transfer the batter to the prepared pan.

  7. Bake

    Bake for 25-28 minutes or until a toothpick inserted comes out with a few moist crumbs.

  8. Cool

    While the cake cools, make the buttercream.

  9. Add
    • Unsalted butter
    • Cream cheese
    • Vanilla paste

    In the bowl of a stand mixer, add the butter, cream cheese, vanilla paste, vanilla extract, maple syrup, and salt.

  10. Whip

    Whip until light and fluffy.

  11. Add
    • Powdered sugar
    • Heavy cream

    Add the powdered sugar, a cup at a time, mixing after each addition and adding the heavy cream as needed to reach a smooth and creamy consistency.

  12. Step

    Release the cooled cake from the pan.

  13. Top

    Top with scoops of the buttercream.

  14. Spoon

    Use an offset spatula or spoon to spread and make swoop designs in the frosting.

  15. Drizzle
    • Maple syrup
    • Cinnamon

    Drizzle with extra maple syrup and sprinkle with cinnamon.

  16. Slice

    Slice and enjoy!

Honeynut Snack Cake with Salted Maple Buttercream by @bakedwithlovebyivy

57 min

9 servings

🎃

360 ml

Honeynut squash purée

🥣

80 ml

Greek yogurt

🥚

2

Eggs

🍬

220 g

Brown sugar

🍦

1.5 tsp

Vanilla extract

🫒

120 ml

Olive oil

🥛

60 ml

Milk

🌾

240 g

All purpose flour

🪵

1.5 tsp

Cinnamon

🫙

0.25 tsp

Nutmeg

🫙

0.13 tsp

Cloves

🫚

0.13 tsp

Ground ginger

🫙

1 tsp

Baking soda

🧂

1 tsp

Salt

🧈

1 stick

Unsalted butter

🧀

2 tbsp

Cream cheese

🍦

1 tsp

Vanilla paste

🍁

2 tbsp

Maple syrup

🍬

340 g

Powdered sugar

🥛

1.5 tbsp

Heavy cream

Preparation Steps

  1. Step 1/16

    Preheat your oven to 350 degrees Fahrenheit.

  2. Step 2/16

    Grease and line an 8x8 pan with oil and parchment paper, leaving overhang on each side.

    🍳8x8 pan
    📜Parchment paper

  3. Step 3/16

    In a large bowl, whisk together the honeynut purée, Greek yogurt, eggs, vanilla extract, olive oil, and milk.

    🎃Honeynut squash purée
    🥣Greek yogurt
    🥚Eggs
    🍦Vanilla extract
    🫒Olive oil
    🥛Milk
    🥣Large bowl
    🥄Whisk

  4. Step 4/16

    Add the flour, cinnamon, nutmeg, cloves, ground ginger, baking soda, and salt.

    🌾All purpose flour
    🪵Cinnamon
    🫙Nutmeg
    🫙Cloves
    🫚Ground ginger
    🫙Baking soda
    🧂Salt
    🥣Large bowl

  5. Step 5/16

    Fold the batter until just combined.

    🥣Large bowl

  6. Step 6/16

    Transfer the batter to the prepared pan.

    🍳8x8 pan

  7. Step 7/16

    Bake for 25-28 minutes or until a toothpick inserted comes out with a few moist crumbs.

    ✨Toothpick
    🍳8x8 pan

  8. Step 8/16

    While the cake cools, make the buttercream.

  9. Step 9/16

    In the bowl of a stand mixer, add the butter, cream cheese, vanilla paste, vanilla extract, maple syrup, and salt.

    🧈Unsalted butter
    🧀Cream cheese
    🍦Vanilla paste
    🍦Vanilla extract
    🍁Maple syrup
    🧂Salt

  10. Step 10/16

    Whip until light and fluffy.

  11. Step 11/16

    Add the powdered sugar, a cup at a time, mixing after each addition and adding the heavy cream as needed to reach a smooth and creamy consistency.

    🍬Powdered sugar
    🥛Heavy cream

  12. Step 12/16

    Release the cooled cake from the pan.

    🍳8x8 pan

  13. Step 13/16

    Top with scoops of the buttercream.

  14. Step 14/16

    Use an offset spatula or spoon to spread and make swoop designs in the frosting.

    🥄Offset spatula

  15. Step 15/16

    Drizzle with extra maple syrup and sprinkle with cinnamon.

    🍁Maple syrup
    🪵Cinnamon

  16. Step 16/16

    Slice and enjoy!

Composition

Ingredients

Types

Vegetables, Dairy, Eggs, Sweeteners, Flavoring, Oils, Grains, Spices, Leavening agents

Ingredients

Honeynut squash purée, Greek yogurt, Eggs, Brown sugar, Vanilla extract, Olive oil, Milk, All purpose flour, Cinnamon, Nutmeg, Cloves, Ground ginger, Baking soda, Salt, Unsalted butter, Cream cheese, Vanilla paste, Maple syrup, Powdered sugar, Heavy cream

Notes

Honeynut squash purée (roasted face down at 425 until fork tender, scraped from shells and puréed), Vanilla extract (for the cake), Milk (milk of choice), Cinnamon (for the cake, for topping, optional, amount not given), Cloves (ground), Salt (for the cake), Unsalted butter (plus 2 tbsp, softened), Maple syrup (for the buttercream, for topping, optional, amount not given)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

Nut-Free, Vegetarian, Pescatarian

Calories

420 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 58g, Fat: 19g, Fiber: 1.5g, Sugars: 44g

Nutritional Information

Minerals

Sodium: 230mg, Potassium: 180mg, Calcium: 60mg, Iron: 1.3mg

Vitamins

Vitamin A: 220µg, Vitamin C: 4mg, Vitamin E: 1.2mg

Preparation

Time Information

Preparation

30 minutes

Cooking

27 minutes

Overall

57 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

Large bowl, Whisk, 8x8 pan, Parchment paper, Toothpick, Offset spatula

Appliances

Oven, Stand mixer

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Autumn Baking, Fall Dessert

Origin

Source

Platform

instagram

Original Creator

@bakedwithlovebyivy

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Moist, Creamy, Fluffy

Flavors

Sweet, Spiced, Maple, Salted, Warm Spice

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (covered,cool room away from direct sunlight), fridge : 4-5 days (in an airtight container due to buttercream and cream cheese), freezer : up to 2 months (wrap slices tightly, thaw in fridge before serving)