This Squash and Chocolate Spice Cake with Cream Cheese Frosting combines the richness of semisweet chocolate with the warm spices of grated squash, creating a comforting and unique dessert. Topped with a creamy, tangy frosting, it offers a twist on classic spiced cakes, making it an impressive treat for any occasion.

Why You’ll Love This Recipe

Unique Flavor Combination: The addition of grated winter squash adds moisture and a subtle sweetness to the cake, which is perfectly balanced by the richness of semisweet chocolate chunks.
Warm Spices: The five-spice powder adds an aromatic warmth, making every bite a cozy, comforting experience.
Creamy Frosting: The cream cheese frosting provides a tangy, smooth finish that balances the sweetness of the cake.

Ingredients

For the Cake:

1/3 cup vegetable oil, plus more for brushing
1 pound wedge Calabaza squash, peeled and seeded
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons five-spice powder
1 teaspoon kosher salt
3/4 cup plain Greek yogurt
2 large eggs
6 tablespoons unsalted butter, melted
1 cup granulated sugar
2 teaspoons pure vanilla extract
4 ounces semisweet chocolate, coarsely chopped (about 3/4 cup)

For the Frosting:

4 ounces cream cheese, at room temperature
1 stick unsalted butter, softened
1/2 cup confectioners’ sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Squash: Grate the squash using the large holes of a box grater to yield about 3 cups. Wrap the grated squash in a clean kitchen towel and squeeze to remove as much moisture as possible.
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Brush an 8×8-inch cake pan with vegetable oil, line the bottom and two sides with parchment paper (leaving a 2-inch overhang), and brush the parchment with oil.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, five-spice powder, and salt.
Mix Wet Ingredients: In a large bowl, combine the grated squash, yogurt, eggs, melted butter, granulated sugar, and vanilla extract. Stir until well combined.
Combine and Fold in Chocolate: Add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the chopped chocolate.
Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan on a wire rack for 10 minutes. Then, lift it out using the parchment overhang and transfer to the rack to cool completely.
Prepare Frosting: Using a mixer, beat the cream cheese and softened butter until smooth. Gradually add the confectioners’ sugar, beating until fluffy.
Frost the Cake: Once the cake has cooled, spread the frosting evenly over the top.

Servings and Timing

Servings: This recipe yields 16 servings.
Preparation Time: Approximately 40 minutes.
Baking Time: 50-55 minutes.
Cooling Time: Allow the cake to cool for about 1 hour before frosting.

Variations

Squash Alternatives: If Calabaza squash is unavailable, butternut squash makes an excellent substitute.
Spice Adjustments: Feel free to adjust the five-spice powder to your taste, or substitute it with a mix of cinnamon, nutmeg, and cloves.
Nut Add-ins: Add chopped nuts, such as walnuts or pecans, to the batter for extra crunch.

Storage/Reheating

Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Serving: Remove from the refrigerator about 30 minutes before serving to bring to room temperature.

FAQs

1. Can I use a different type of squash?

Yes, butternut squash is a suitable alternative if Calabaza squash is unavailable.

2. Is it necessary to squeeze the moisture out of the grated squash?

Yes, removing excess moisture helps achieve the desired cake texture.

3. Can I make this cake ahead of time?

Certainly. The cake can be baked and stored (unfrosted) for up to 2 days before serving.

4. How should I store leftover cake?

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

5. Can I freeze the cake?

Yes, wrap the cooled (unfrosted) cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

6. Can I use non-dairy yogurt?

Yes, non-dairy yogurt can be used as a substitute for plain Greek yogurt.

7. Is there a substitute for vegetable oil?

Canola oil or melted coconut oil can be used in place of vegetable oil.

8. Can I use milk instead of yogurt in the cake?

You can substitute the yogurt with an equal amount of milk, but this may change the texture and flavor slightly.

9. How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.

10. Can I use pre-made frosting?

Yes, if you’re in a hurry, you can use store-bought cream cheese frosting instead of making your own.

Conclusion

This Squash and Chocolate Spice Cake with Cream Cheese Frosting is a unique and delicious dessert that blends warm spices, rich chocolate, and creamy frosting. Its moist texture and flavorful combination make it an unforgettable treat for any occasion. Enjoy it with family and friends, and don’t forget to save any leftovers—if there are any!