Zucchini Cake I

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

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

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

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.

Step 2

Make the cake: Whisk flour, sugar, cinnamon, baking soda, baking powder, and salt together in a bowl until well combined.

Step 3

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 4

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 5

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 6

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.