Zucchini Cake

Zucchini Cake

This zucchini cake recipe makes three layers of incredibly moist, cinnamon-spiced cake frosted with a decadently delicious cream cheese frosting.

Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
794 Calories

Recipe Instructions

Step 1
Make the cake: Whisk flour, sugar, cinnamon, baking soda, baking powder, and salt together in a bowl until well combined.
Step 2
Beat oil, eggs, and vanilla in a separate bowl with an electric mixer; pour into flour mixture and stir until well combined. Stir in shredded zucchini. Pour batter into the prepared pans.
Step 3
Bake in the preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 10 minutes, then invert layers onto a wire rack and let cool completely, 20 to 30 more minutes.
Step 4
While the layers are cooling, make the frosting: Beat cream cheese and butter in a mixing bowl with an electric mixer until smooth. Mix in confectioner's sugar, a little at a time, until smooth. Stir in vanilla.
Step 5
Place one cooled cake layer onto a serving plate. Cover with frosting and spread to the edges. Repeat with a second layer. Place remaining cake layer on top. Frost the sides of the cake, then finish by frosting the top.
Step 6
Serve and enjoy.
Step 7
Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.

Ingredients

  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 4 eggs
  • 1 teaspoon salt
  • 3 cups white sugar
  • 3 cups grated zucchini
  • 1 (8 ounce) package cream cheese, room temperature
  • 2 cups confectioners' sugar, sifted
  • 1.5 teaspoons baking soda
  • 1.5 cups vegetable oil
  • 2.5 teaspoons ground cinnamon
  • 0.5 cup butter, room temperature

Categories

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