Cozy, Kid-Friendly Double-Chocolate Butternut Squash Cake

A fudgy, sneaky-vegetable chocolate cake kids will love — loads of butternut squash for extra moisture and nutrition, but all they’ll taste is chocolate.

This cake is for the parent who wants to tuck a mountain of squash into dessert without anyone finding out. Two cups of butternut squash purée make the crumb ultra-moist and tender, and we keep the flavor pure chocolate — no veggie notes. It’s simple to make, uses butter (no margarine), and finishes with an optional quick chocolate drizzle that kids will notice first and the squash never.

💛 Support the Journey - I'm so glad you're here! If you enjoy what I'm doing, support me by clicking the product links in the recipe ingredients and my favorites. I earn a small commission (at no extra cost to you). It helps keep this site ad-free! Or, visit the Support me page.

---

Jump to recipe

---

Jump to prompt (to see how ChatGPT was used to create this recipe)

---

Jump to comments

---

Recipe

Serves: 12

Calories (approx): 350–370 per slice

Total time: 1 hour (20 minutes active, 40 minutes baking/cooling)

Cozy, Kid-Friendly Double-Chocolate Butternut Squash Cake

Ingredients

• 1 ¾ cups (220 g) all-purpose flour

• ¾ cup (75 g) unsweetened cocoa powder

• 1 ½ cups (300 g) granulated sugar

• 2 tsp baking powder (get the aluminum free one)

• ½ tsp baking soda

• ½ tsp salt

• 2 cups (about 480 g) butternut squash purée (see microwave method)

• ½ cup (115 g) unsalted butter, melted and slightly cooled

• ½ cup (120 ml) whole milk

• 3 large eggs

• 2 tsp vanilla extract

• ½ cup mini chocolate chips (optional but kid-approved)

Optional chocolate drizzle (make after cake cools):

• 2 tbsp unsalted butter

• 1/4 cup (60 ml) milk

• 1/3 cup (60 g) chocolate chips

• 1/2 cup (60 g) powdered sugar

How to make the butternut squash purée (microwave, under 10 minutes)

1. Peel the squash, scoop out seeds, and cut into ~1-inch cubes.

2. Put cubes in a microwave-safe bowl with 2–3 Tbsp water. Cover tightly (plate or microwave lid).

3. Microwave on high for 8–10 minutes, stirring once halfway, until very soft.

4. Drain any liquid. Purée until completely smooth (immersion blender, food processor, or blender). Measure 2 cups. You want silky, not chunky — that’s what keeps the cake fudgy.

Instructions

1. Preheat the oven to 350°F (175°C). Butter a 9×13-inch pan and set aside.

2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.

3. In a separate bowl, whisk the butternut squash purée, melted butter, milk, eggs, and vanilla until smooth. (If your butter was hot when mixed with the squash, let it cool a bit first — cooked eggs are the only real risk.)

4. Pour the wet ingredients into the dry and stir gently until just combined. Fold in the mini chocolate chips if using. Don’t overmix.

5. Spread the batter into the prepared pan and smooth the top. Bake 35–40 minutes, until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).

6. Cool the cake completely in the pan on a wire rack. Cooling fully helps the fudgy crumb set.

7. Optional chocolate drizzle: In a microwave-safe bowl, combine 2 tbsp butter and 1/4 cup milk; microwave ~20–30 seconds until warm. Add 1/3 cup chocolate chips and let sit 1 minute, then stir until melted. Add 1/2 cup powdered sugar and whisk until smooth and lump-free. If it’s too thick, add a splash of milk. Drizzle over cooled cake with a spoon or small piping bag.

8. Slice into 12 squares and serve. For extra kid appeal, warm a square and add a scoop of vanilla ice cream.

Why this hides the squash (and why that’s good)

• Two cups of purée provide moisture and binding properties similar to pumpkin or applesauce but with a milder flavor.

• Full purée (not chunks) and cocoa-heavy batter mask any vegetal note so kids taste only chocolate.

• Using butter and chocolate adds the flavors kids expect; the squash quietly gives body and nutrition.

Detailed nutrition (per serving — 1 of 12) — estimates

Calories: ~350–370 kcalProtein: ~6 gFat: ~15 g

• Saturated fat: ~8 g (from butter and milk)Carbohydrates: ~52–55 g

• Sugars: ~30–34 g

• Fiber: ~3–4 g

Key micronutrients (from the squash & other ingredients) — approximate & qualitative:

• Vitamin A (beta-carotene): Good source — butternut squash is rich in beta-carotene, which the body converts to vitamin A for healthy vision and immune support.

• Vitamin C: Modest amount — contributes to antioxidant protection and immune function.

• Potassium: Contributes to electrolyte balance and heart health.

• Iron & Calcium: Small amounts come from flour, cocoa, and milk; not a primary source but present.

• Dietary fiber: From the squash and cocoa — helps with fullness and digestion.

Health note: This recipe leans indulgent (kids-first), but swapping half the sugar for brown sugar, using part whole-wheat flour, or adding a scattering of chopped nuts can nudge it toward a more balanced profile while keeping the moist texture. The biggest win nutritionally is the added vitamin A, fiber, and potassium from the squash — real veggies tucked into a dessert kids will happily eat.

Serving ideas

• Keep it simple for kids: room-temperature squares or warmed with a small scoop of vanilla ice cream.

• Pack into lunchboxes (cool completely, then wrap).

• Dress it up for adults: a dusting of cocoa or a smear of mascarpone on the side.

Storage instructions

• Room temperature: Store tightly covered at room temp for 1–2 days (keep out of direct sunlight).

• Refrigerator: Store in an airtight container for up to 5 days. Bring slices to room temp or warm briefly before serving for best texture.

• Freezer: Wrap individual slices in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge and warm briefly before serving. If you’ve added the powdered-sugar chocolate drizzle, store drizzle on the side for best freeze/thaw results.

My favorites (if you want to support me)

Glass Loaf Pan with Lids	9x13 Inch Cake Baking And Brownie Pan	Lodge 6 Quart Enameled Cast Iron Dutch Oven	Mixing Bowls, Large Ceramic Salad Bowls
Biscuit Cutter Set (3 Pieces/Set)	King Arthur Baking Organic Medium Rye Flour	Pumpkin Spice Blend	Sourdough Starter Kit

Butternut Squash

Microwave Butternut Squash

Create parchment paper insert

Create parchment paper insert

Create parchment paper insert

Mix dry ingredients

Mix dry ingredients

Puree butternut squash

Mix wet ingredients (I mixed sugar here, unlike the recipe suggested hehe)

Mix wet ingredients

Mix wet ingredients

Mix wet ingredients

Combine everything

Combine everything

Fold in chocolate chips

Fold in chocolate chips

Pour into baking pan

Bake

Let cool

Make chocolate drizzle (optional)

Make chocolate drizzle (optional)

Make chocolate drizzle (optional)

Drizzle cake

Enjoy!

---

Prompt

Here's how I used ChatGPT to create this "Cozy, Kid-Friendly Double-Chocolate Butternut Squash Cake" recipe:

I had some questionable butternut squash cubes from Costco which needed to be used ASAP:

Can you make a cake out of butternut squash?

ChatGPT said I can definitely make a cake:

Absolutely — and it can be really good. Think of it like carrot cake’s sweeter, smoother cousin.

Here’s the deal:

✔️ Yes, you can make a cake out of butternut squash

It works because:

• Butternut squash purée adds moisture and natural sweetness.

• Its flavor is mild, so it pairs well with warm spices (cinnamon, nutmeg, ginger).

• It behaves similarly to pumpkin purée, so most pumpkin cake or quick bread techniques transfer perfectly.

What kind of cake can you make?

You’ve got options:

1. Butternut Squash Spice Cake (closest to carrot cake)

Moist, warmly spiced, fluffy. Cream cheese frosting works great.

2. Butternut Squash “Pumpkin” Cake

Literally substitute squash purée 1:1 into any pumpkin cake recipe.

3. Butternut Squash Bundt Cake

Use brown butter (no seed oils, don’t worry) + squash purée → insanely good.

4. Chocolate Butternut Cake

The squash disappears completely, leaving a super tender chocolate crumb.

If you want, I can write you a full recipe—your style (butter, no margarine, no seed oils, serving ideas, nutritional breakdown, conversational intro). Just tell me which direction you want: spice cake, chocolate, or something unique for aikitchen.blog.

I really wanted to sneak in some veggies for my picky eater, at all costs:

Can you suggest a chocolate one that uses a lot of butternut squash and will be appealing to kids? I'm ok being generous with sugar for the cause

ChatGPT gave me a recipe:

Here’s a chocolate cake that loads in the butternut squash (a full 2 cups of purée) but still tastes like a straight-up kid-friendly chocolate cake — fudgy, moist, rich, no “vegetable” vibes at all. The squash just makes it ultra-tender and almost brownie-like.

I’ll write it fully so you can use it on your site if you want (warm intro, servings, calories, butter-based, no seed oils, serving ideas, full nutrition).

Double-Chocolate Butternut Squash Cake (Kid-Approved & Super Moist)

Serves: 12Calories: ~355 per sliceTotal Time: 1 hour (20 minutes active, 40 minutes baking)

There’s something magical about sneaking a mountain of butternut squash into a chocolate cake and watching kids devour it without a single raised eyebrow. This cake is all about big chocolate flavor, soft texture, and that brownie-adjacent richness kids go wild for. The squash melts seamlessly into the batter, adding moisture and body — no odd flavor, no veggie giveaway. Just chocolate bliss.

Double-Chocolate Butternut Squash Cake

Ingredients

Dry

• 1 ¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 1 ½ cups sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

Wet

• 2 cups butternut squash purée (well mashed or blended smooth)

• ½ cup unsalted butter, melted and slightly cooled

• ½ cup whole milk

• 3 large eggs

• 2 tsp vanilla extract

• ½ cup mini chocolate chips (kids love these—optional but recommended)

Instructions

1. PrepHeat the oven to 350°F. Grease a 9×13-inch pan with butter.

2. Mix the dry ingredientsIn a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt.

3. Mix the wet ingredientsIn another bowl, whisk the squash purée, melted butter, milk, eggs, and vanilla until completely smooth.

4. CombinePour the wet mixture into the dry mixture and stir until just combined. Fold in the mini chocolate chips.

5. BakePour into the prepared pan and bake for 35–40 minutes, or until the center springs back and a toothpick comes out with a few moist crumbs.

6. Cool & serveCool fully before slicing so the crumb sets into that fudgy, brownie-like texture.

Serving Ideas

• Top with a simple chocolate glaze (melt chocolate + butter—no seed oils needed).

• Cut into squares and dust with powdered sugar for lunchboxes.

• Add a scoop of vanilla ice cream to dial up the kid appeal.

• Warm it and serve with whipped cream for a dessert that feels fancy with zero extra effort.

Nutritional Breakdown (per slice, 1/12 of pan)

• Calories: ~355

• Protein: 6g

• Fat: 15g

• Carbs: 52g

• Fiber: 4g

• Sugars: 32g

If you want, I can also:👉 Convert it to cupcakes (perfect for kids)👉 Make a version with frosting👉 Turn it into a “hidden veggie” brownie

Which direction do you want next?

I needed to understand more about the method:

Do I need to cook the butternut squash or can I blend it raw?

ChatGPT said I need to cook it first:

Blend it raw and you’ll regret it — in baking terms, raw butternut squash is basically hard, wet sawdust. It won’t soften enough during baking, and you’ll end up with grainy, fibrous bits and a cake that doesn’t rise properly.

You MUST cook it first.

Here’s why:

• Cooking gelatinizes the starches → gives the cake moisture and structure.

• Raw squash won’t purée smoothly → you’ll get gritty texture.

• Cooked squash adds sweetness; raw squash tastes vegetal and flat.

Best ways to cook it (ranked by flavor and ease):

1. Microwave (fastest, great for weeknights)

• Peel, cube, place in a bowl with a splash of water.

• Cover and microwave 8–10 minutes until very soft.

• Drain and purée.

2. Roast (best flavor, kid-friendliest sweetness)

• Cut squash in half, drizzle with a tiny bit of butter or nothing.

• Roast at 400°F for ~45 minutes.

• Scoop out and blend.

• Gives you caramelized edges → deeper sweetness.

3. Steam (neutral flavor, easy to mash)

• Peel, cube, steam 12–15 minutes until soft.

• Purée until silky.

Tip:

Purée it completely smooth—this is what keeps the cake fudge-like and hides the veggie entirely.

If you want, I can tell you the fastest method that still tastes great or help you scale the cake for cupcakes.

So I asked for a Microwave version because I am lazy:

Ok update recipe with microwave instructions 

Scroll to the top or click below for the final, tried and tested recipe.

---

Jump to recipe

---

Comments