Spaghetti Squash Cake with Orange Cream

This delicately flavored spaghetti squash cake is lightly scented with cardamom and drizzled with cool orange cream. You’ll love the flavors!

Spaghetti Squash Cake with Orange Cream and Peel

Spaghetti Squash Cake with Orange Cream

Before you decide that I’ve lost my mind by baking spaghetti squash into a light, delicate cake, hear me out.

Spaghetti Squash Cake

Spaghetti squash has a beautifully complex flavor, and yet I’ve never been a big fan of eating it as a vegetable, so there’s always spaghetti squash leftovers at my house.  And where some people see just leftovers, I see a baking challenge.

Spaghetti Squash Cake with Orange Peel

I theorized that the taste of spaghetti squash would go well with a touch of cardamom and drizzle of orange.  I think I was right.  This is one of my new favorite cakes, one that’s well worth taking the time to bake.

Spaghetti Squash Cake with Orange Cream

Treat yourself, and I think you’ll be surprised by how much you like it.

Tips for Making Spaghetti Squash Cake

  • Make sure you prepare the pans so they don’t stick.  I swear by Baker’s Joy—it makes releasing a snap.  Or you can use softened butter and a dusting of flour.
  • If you don’t have cooked spaghetti squash, you can use other kinds of cooked sweet squash, such as acorn or butternut.
  • Grind your own green cardamom.  It’s way less expensive than pre-ground cardamom, and it tastes better, too.  I use Badia Organic Cardamom.  It’s under $10, and a jar like this one will last for years.

Spaghetti Squash Cake with Orange Cream and Peel

Spaghetti Squash Cake with Orange Cream

This delicately flavored spaghetti squash cake is lightly scented with cardamom and drizzled with cool orange cream. You'll love the flavors!
Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Author Recipe for Perfection


For the Cake

  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1 half cooked spaghetti squash
  • 1 cup granulated sugar
  • 1 green cardamom pod
  • 8 tablespoons unsalted butter softened
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract

For the Orange Cream

  • 1/2 cup sour cream
  • 1/4 cup powdered sugar
  • 2 tablespoons orange juice


For the Cake

  1. Preheat the oven to 350 and prepare a 9 inch cake pan by buttering it and lining the bottom with parchment paper. (Or you may use a baking nonstick spray, like Baker's Joy.)
  2. In a medium size bowl, combine the cake flour, baking powder, baking soda, and salt, and whisk thoroughly to combine. Set aside.
  3. Crack open the cardamom pod by crushing it under the flat of a heavy knife, then discard the green shell and collect the black seeds. Grind the seeds into a powder using a mortar and pestle or a spice grinder. In a small bowl, combine the granulated sugar and the cardamom powder. Stir together to make cardamom sugar.
  4. Scrape the flesh out of the spaghetti squash. Place the squash and 2 tablespoons of cardamom sugar in a food processor, and process until you have a thick but smooth puree. Measure out one cup of the puree and set aside (this one cup is the amount you will use for the recipe- anything left in the food processor is just extra).
  5. In a large mixing bowl, combine the softened butter and the remaining cardamom sugar. Cream the butter and sugar together with an electric mixture until fluffy and light in color.
  6. Beat in the eggs one at a time until just combined. Stir in the vanilla. Alternate adding the flour mixture and the pureed squash (start with flour and end with squash), beating on low speed each time, until just combined. The batter will be quite thick.
  7. Scrape into the prepared pan and bake for 40 to 45 minutes, or until a cake tester or toothpick inserted in the middle comes out clean. Cool on a rack.

For the Orange Cream

  1. Combine the sour cream, powdered sugar, and orange juice in a bowl and whisk until smooth. When the cake is completely cool and ready to serve, slice and drizzle with orange cream. Serve immediately.


  1. Laura
  2. Cindy
      • Cindy
  3. Kathy

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