Martha Stewart Squash and Chocolate Spice Cake With Cream Cheese Frosting

Martha Stewart Squash and Chocolate Spice Cake with Cream Cheese Frosting is an easy fall bake with grated calabaza, five-spice powder, and chopped semi-sweet chocolate. Cut into squares for a holiday dessert table or potluck, this cozy sheet cake feeds sixteen.

Greek yogurt keeps the batter tender, and squeezing the grated squash dry stops it from going heavy. Spread the cream cheese frosting thick once cooled: that tangy, buttery layer is what makes this fall dessert a keeper.

Martha Stewart Squash and Chocolate Spice Cake With Cream Cheese Frosting

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

16

servings

Prep time

40

minutes

Cooking time

55

minutes

Calories

310

kcal

Warmly spiced, moist squares with pockets of melted chocolate running through grated squash cake, topped with a thick layer of tangy cream cheese frosting.

Ingredients

• 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 (we use Diamond Crystal)
  

• 3/4 cup plain Greek yogurt
  

• 2 large eggs, room temperature
  

• 6 tablespoons unsalted butter, melted
  

• 1 cup granulated sugar
  

• 2 teaspoons pure vanilla paste or extract
  

• 4 ounces semi-sweet chocolate, coarsely chopped (3/4 cup)
  

• 4 ounces cream cheese, room temperature
  

• 1 stick unsalted butter, softened
  

• 1/2 cup confectioners’ sugar
  

Directions

• Preheat oven and prep pan: Preheat oven to 350˚F. Brush an 8-by-8-inch cake pan with oil, line bottom and two sides with parchment, leaving a 2-inch overhang on sides, and brush parchment with oil.
• Grate the squash: Coarsely grate the squash on the large holes of a box grater (you should have 3 cups). Wrap squash in a clean kitchen towel and squeeze to remove as much moisture as possible.
• Mix dry and wet ingredients: In a large bowl, whisk together flour, baking powder, five-spice, and salt. In another bowl, whisk together yogurt, eggs, butter, oil, granulated sugar, and vanilla.
• Combine and fold in squash: Gently stir wet mixture into flour mixture just to combine but some bits of dry flour remain (do not overmix). Fold grated squash and chocolate into batter to evenly distribute.
• Bake the cake: Transfer to prepared pan and smooth top with an offset spatula. Bake until a toothpick inserted into center of cake comes out clean, 50 to 55 minutes.
• Cool the cake: Let cool in pan on a wire rack 15 minutes. Remove cake from pan using parchment overhangs and let cool completely on rack.
• Make frosting and finish: In a bowl, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, beating until light and fluffy. Spread evenly over top of cake and cut into squares to serve.

FAQs

What kind of squash works best for this cake?

Calabaza, a mild West Indian pumpkin, gives the best flavor because it grates easily and stays moist without turning watery. Butternut squash is the closest substitute and is easier to find at most grocery stores. Peel, seed, and grate on the large holes of a box grater until you have about 3 cups, then squeeze dry in a kitchen towel.

How long does this squash cake last in the fridge?

Store leftovers in an airtight container in the fridge for up to 3 days. Pull the cake out about 30 minutes before serving so the frosting softens and the crumb comes back to room temperature. The frosting firms up when cold, but that half hour on the counter fixes it.

Can I make this cake ahead for a party?

Bake the cake the day before and wrap it tightly in plastic wrap without the frosting, then store it at room temperature overnight. Make the cream cheese frosting fresh the morning of and spread it about an hour before guests arrive. This gives the frosting time to set without getting too cold.

What can I use instead of five-spice powder?

Mix 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground star anise, 1/4 teaspoon ground fennel, and a pinch of black pepper to make 1 1/2 teaspoons. Pumpkin pie spice works in a pinch, though the flavor leans sweeter and less complex than the original blend.

Why did my squash cake turn out dense and soggy?

Not squeezing enough moisture out of the grated squash is the most common cause. Wrap it in a clean kitchen towel and wring hard until almost no liquid drips out. Overmixing the batter is the other culprit: stir just until a few dry streaks of flour remain, then fold in the squash and chocolate.