Best 4 Japanese Squash Cake Recipes

Japanese squash cake is a popular dessert that combines the sweetness of squash with the fluffy texture of cake. It is a versatile dish that can be enjoyed as a snack, dessert, or even a light meal. With its vibrant orange color and delicate flavor, this cake is sure to be a hit with people of all ages. In this article, we will explore the best Japanese squash cake recipes, providing step-by-step instructions and helpful tips to ensure a successful baking experience. Whether you are a seasoned baker or a beginner in the kitchen, you will find the perfect recipe to create a delicious and satisfying Japanese squash cake.

Here are our top 4 tried and tested recipes!

SQUASH CAKE

Squash Cake image

Make and share this Squash Cake recipe from Food.com.

Provided by sheila

Categories Breads

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 ounce) can squash
4 eggs
1 3/4 cups sugar
1 1/2 cups oil
3 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
3/4 cup raisins
1/2 cup walnuts

Steps:

At low speed, beat the squash, eggs, sugar and oil.
In another bowl, beat flour, cinnamon, salt, baking soda and baking powder.
Gradually mix together.
When mixed, add raisins and walnuts.
Put in tube pan.
Bake at 350°F degrees for 1 hour.

KABOCHA SQUASH CAKE WITH BROWN SUGAR CREAM

Kabocha Squash Cake with Brown Sugar Cream image

Provided by Will Goldfarb

Categories Cake Beer Milk/Cream Dessert Bake Vanilla Squash Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 19

Ingredients

Brown sugar cream:
1 tablespoon water
1/2 teaspoon unflavored gelatin
2 cups heavy whipping cream
1/3 cup (packed) golden brown sugar
3 large egg whites
Cakes:
2 cups 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash)
1 cup whole milk
1 vanilla bean, split lengthwise
Nonstick vegetable oil spray
2/3 cup (packed) golden brown sugar
6 tablespoons olive oil
1/4 cup lager (mild-flavored beer)
1 large egg
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt

Steps:

For brown sugar cream:
Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.
Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.
For cakes:
Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.
Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat brown sugar cream to firm peaks; spoon alongside cakes.

MIKA'S KABOCHA CAKE (PUMPKIN CAKE)

Mika's Kabocha Cake (Pumpkin Cake) image

Very healthy and easy to make. The natural sweetness comes from the pumpkin and honey. The recipe makes a very small cake because I only had a little bit of leftover pumpkin. Created this primarily for Mom, who's watching her weight but loves cake.

Provided by Mikaaa

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 50m

Yield 8

Number Of Ingredients 10

Ingredients

cooking spray
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup mashed pumpkin
½ cup honey
½ cup milk
½ cup vegetable oil
1 egg
¼ cup cashews, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.
Mix flour, baking powder, and salt together in a bowl. Stir in mashed pumpkin. Mix in honey, milk, oil, and egg until batter is smooth.
Pour batter into the greased cake pan. Gently press cashews into the batter for decoration.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan, 5 to 10 minutes.

Nutrition Facts : Calories 323.4 calories, Carbohydrate 40.1 g, Cholesterol 24.5 mg, Fat 17 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 323.8 mg, Sugar 19.4 g

SUMMER SQUASH POUND CAKE

Summer Squash Pound Cake image

This golden brown, tender pound cake is the perfect treat to make when you have an abundance of summer squash in your garden. It's not overly sweet, so it appeals to everyone. -Lisa Brockwell, Necedah, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
1 teaspoon lemon juice
1/4 teaspoon almond extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream or plain Greek yogurt
2 cups shredded yellow summer squash
3/4 cup confectioners' sugar
2 to 3 teaspoons water
1-1/2 teaspoons lemon juice

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.

Nutrition Facts : Calories 310 calories, Fat 11g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 213mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

Choose the right squash. Kabocha squash is the traditional choice for Japanese squash cake, but you can also use butternut squash or any other type of winter squash that has a sweet, dense flavor.
Steam the squash until it is very soft. This will make it easier to mash and will help the cake to have a smooth texture.
Use a food processor or blender to puree the squash. This will help to create a smooth batter.
Add the sugar and eggs to the squash puree and beat until well combined. This will help to lighten the batter and make the cake fluffy.
Fold in the flour and baking powder. Be careful not to overmix the batter, as this can make the cake tough.
Pour the batter into a greased and floured cake pan. Bake the cake at 350 degrees Fahrenheit for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting. This will help the frosting to set properly.

Conclusion:

Japanese squash cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet, moist texture and delicate flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and unique dessert, give Japanese squash cake a try!