Ingredients
2 1/2 cups all-purpose flour
2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 1/2 cups vegetable oil
1 cup buttermilk
1 teaspoon butternut squash extract
2 tablespoons red food coloring
Instructions
Preheat oven to 350°F (177°C)
Whisk flour, sugar, cocoa powder, baking soda, and salt in a bowl
Beat eggs, vegetable oil, buttermilk, butternut extract, and red food coloring in a separate bowl until smooth
Gradually add dry ingredients to wet ingredients, mixing until just combined
Pour batter into a greased 10-inch Bundt pan
Bake for 45 minutes, or until a toothpick inserted into center comes out clean
Cool completely in the pan on a wire rack before inverting onto a plate
Notes
For extra tenderness, substitute 1/2 cup of all-purpose flour with cake flour
Use gel food coloring for deeper color with less liquid
If butternut squash extract is unavailable, substitute with pumpkin pie spice or pure maple extract
- Prep Time: 15
- Cook Time: 45
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 25mg