How to Make Zucchini Cake with Cream Cheese Frosting: A Delightful Treat

Zucchini cake – the very name might sound a bit strange at first. How can something savory like zucchini transform into a delectable dessert? Trust me, this cake is a revelation! The zucchini adds a delightful moisture and subtle sweetness, creating a tender crumb that pairs perfectly with a tangy cream cheese frosting.

Whether you’re looking for a unique dessert for your next gathering or simply craving a slice of homemade goodness, this recipe is a surefire winner. Let’s get baking!

Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups (300g) granulated sugar
• 3/4 cup (180ml) vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups (250g) grated zucchini (about 2 medium zucchinis)

For the Cream Cheese Frosting:

• 8 ounces (226g) cream cheese, softened
• 1/2 cup (113g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Equipment

• Two 9-inch round cake pans
• Parchment paper
• Electric mixer
• Large bowl
• Whisk
• Rubber spatula
• Serrated knife
• Piping bag and tip (optional)

Instructions

Making the Zucchini Cake

1. Prepare the pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal later.

2. Combine dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.

3. Combine wet ingredients: In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.

4. Mix wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.

5. Fold in the zucchini: Gently fold in the grated zucchini until evenly distributed throughout the batter.

6. Pour and bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Making the Cream Cheese Frosting:

1. Beat cream cheese and butter: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.

2. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.

3. Add vanilla and salt: Stir in the vanilla extract and salt.

4. Beat until fluffy: Increase the mixer speed to medium-high and beat for 2-3 minutes, or until the frosting is light and fluffy.

Assembling the Cake:

1. Level the cakes: If necessary, use a serrated knife to level the tops of the cakes so they are flat.

2. Frost the cake: Once the cakes are completely cool, frost the bottom layer with about half of the cream cheese frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.

3. Decorate (optional): Get creative and decorate the cake as you like! You can use sprinkles, chopped nuts, or even pipe on some elegant swirls with the remaining frosting.

Tips and Tricks

• Measure your zucchini: Zucchini’s water content can vary, so it’s essential to measure it correctly. Too much zucchini can result in a dense cake.

• Don’t overmix the batter: Overmixing can develop the gluten in the flour, leading to a tough cake. Mix until just combined.

• Make it a loaf: You can easily bake this recipe in a greased and floured 9×5 inch loaf pan. Just increase the baking time to 50-60 minutes.

• Room temperature is key: Make sure your cream cheese and butter are at room temperature before making the frosting. This will ensure a smooth and lump-free consistency.

FAQs

Can I use a different type of frosting?
Absolutely! While cream cheese frosting is the classic pairing, feel free to experiment. Vanilla buttercream, chocolate frosting, or even a simple dusting of powdered sugar would be delicious.

Can I freeze zucchini cake?
Yes, you can freeze both the unfrosted cakes and the frosted cake. Wrap them tightly in plastic wrap and aluminum foil and freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.

A Slice of Nostalgia

I remember my grandmother always making this cake during the summer zucchini harvest. The aroma wafting from the kitchen was simply irresistible! This cake is more than just a dessert; it’s a reminder of cherished memories and the joy of sharing a homemade treat with loved ones.

Give this recipe a try and create your own sweet memories. Don’t forget to share your baking experience in the comments below!

For more delicious cake recipes, check out our guide on how to make chocolate sour cream cake or explore the rich flavors of chocolate zucchini cake. Happy baking!