This zucchini cake is very moist, similar to carrot cake. It’s frosted with a decadent cream cheese frosting for a lovely dessert.
Ingredients
Frosting
- 1 (8 ounce) package cream cheese, room temperature
- ½ cup butter, room temperature
- 2 cups confectioners' sugar, sifted
- 2 teaspoons vanilla extract
Cake
- 3 cups all-purpose flour
- 3 cups white sugar
- 2 ½ teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups grated zucchini
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 794 | |
% Daily Value * | |
Total Fat44g | 56% |
Saturated Fat13g | 66% |
Cholesterol103mg | 34% |
Sodium529mg | 23% |
Total Carbohydrate96g | 35% |
Dietary Fiber1g | 5% |
Total Sugars71g | |
Protein7g | |
Vitamin C5mg | 27% |
Calcium64mg | 5% |
Iron2mg | 12% |
Potassium167mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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