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Tasty savory butternut cake

Featured in Meatless meals that satisfy.

This savory bake transforms the classic invisible cake into a veggie-packed delight. Thin butternut slices melt into the batter, while walnuts and parmesan add bold flavors and texture.

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alicia in the kitchen
Updated on Tue, 18 Mar 2025 13:32:59 GMT
A squash-based bake with pecans and cheesy toppings served on a plate. Pin it
A squash-based bake with pecans and cheesy toppings served on a plate. | tasteofsavor.com

The butternut squash's softness blends wonderfully with crunchy nuts and bold parmesan flavor in this one-of-a-kind dish. My savory invisible cake will amaze you with its thin, elegantly layered slices creating a fancy yet easy-to-make meal right in your own kitchen.

Fall's enchanting flavors on your plate

When fall rolls around in my kitchen, I can't help making comfort food. This invisible cake perfectly captures the season's spirit with its gentle yet rich flavors. The melting butternut slices turn into a silky texture that always wows my guests whether it's served hot or cold.

Tips for a perfect outcome

  • The butternut star: 700g peeled and seeded, cut into thin slices
  • The right parmesan: 35g in the mix plus 15g for topping
  • The crunchy nuts: 30g chopped
  • The foundation: 2 fresh eggs, 125ml whole milk, 100g all-purpose flour, 1 teaspoon baking powder, a drizzle of virgin olive oil
  • The flavor boosters: Sea salt, freshly ground pepper, smoked paprika, fresh thyme, and a touch of honey if you like

Kitchen magic happening

The ideal blend
In my favorite big bowl, I start by beating eggs with milk. I add flour, baking powder, herbs, honey if I feel like it, spices, parmesan, and a good splash of olive oil. I mix until I get a smooth, silky batter.
The thinness trick
My mandoline is the secret tool for getting super thin butternut slices. I carefully dip them in the batter so they soak up all the goodness.
The final setup
I pour my mix into my go-to 18-20cm pan in three batches. I press down gently between each layer and sprinkle lots of parmesan on top. Then it goes in the oven at 180°C for 45 minutes of cooking magic. Afterwards, I let it rest 10 minutes with the oven off and door slightly open.
A squash cake dish, topped with pecans and coconut flakes, with a slice cut showing the inside texture. Pin it
A squash cake dish, topped with pecans and coconut flakes, with a slice cut showing the inside texture. | tasteofsavor.com

My personal cooking tricks

In my kitchen I love adding a spoon of lavender honey for a tasty sweet-salty mix. A crisp green salad goes perfectly with this cake. If you have leftovers, which rarely happens at my place, keep them cool and warm them up slowly in the oven to bring back all that softness.

Frequently Asked Questions

→ Why is it called 'invisible'?

The name comes from the thinly sliced butternut that 'disappears' into the batter while baking. The veggies are cut so fine they almost turn see-through.

→ Can I make it ahead of time?

Yes, you can store this bake in the fridge for 2–3 days. Enjoy it cold, or warm it in the oven for extra flavor.

→ How can I tell if it’s done?

The top should be golden with a crisp parmesan layer. Test the center with a knife—if it comes out clean, it’s ready.

→ Can I swap the butternut for another veggie?

Sure! Try other squashes, carrots, or even zucchini. Just slice them super thin to achieve the signature 'invisible' effect.

→ How should I serve it?

This bake pairs nicely with a simple green salad. It works as an appetizer or main, either warm or chilled—your choice!

Butternut savory cake

A unique savory bake where butternut blends smoothly with crunchy walnuts and melty parmesan to create a delightful dish.

Prep Time
20 Minutes
Cook Time
45 Minutes
Total Time
65 Minutes
By: Alicia

Category: Vegetarian

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings (1 cake)

Dietary: Vegetarian

Ingredients

01 700 g of butternut squash.
02 2 large eggs.
03 125 ml milk.
04 100 g wheat flour.
05 1 teaspoon baking powder.
06 Fresh thyme.
07 A drizzle of honey.
08 Salt.
09 Pepper.
10 Smoked paprika.
11 35 g grated parmesan.
12 15 g parmesan for topping.
13 30 g walnuts.
14 Olive oil.

Instructions

Step 01

Whisk the eggs, milk, flour, baking powder, thyme, honey, salt, pepper, paprika, parmesan, and olive oil in a big bowl until smooth.

Step 02

Use a mandoline or a processor to slice the butternut squash super thin.

Step 03

Blend the squash slices into the batter mixture.

Step 04

Spoon the mixture into the mold in three parts, pressing it down between layers. Sprinkle with parmesan on top.

Step 05

Bake at 180°C for 45 minutes. Cool it for 10 minutes before removing from the mold.

Notes

  1. Tastes great warm or chilled.
  2. Pair it with a leafy green salad for a full meal.

Tools You'll Need

  • Mandoline or food processor.
  • Cake mold.
  • Oven.
  • Mixing bowl.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy products.
  • Nuts.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 15 g
  • Total Carbohydrate: 25 g
  • Protein: 12 g