Zucchini Cake with Cream Cheese Frosting
- Prep Time 10 minutes
- Cook Time 25 minutes
- Total Time 35 minutes
- Yield 16 servings
- Category dessert
- Method oven
- Cuisine american
Zucchini Cake with Cream Cheese Frosting
This perfectly spiced zucchini cake with cream cheese frosting is the perfect summer cake to use up all your fresh veggies.
- Prep Time 10 minutes
- Cook Time 25 minutes
- Total Time 35 minutes
- Yield 16 servings
- Category dessert
- Method oven
- Cuisine american
Ingredients
Units
for the zucchini cake
- 2 cups shredded zucchini
- 8 oz crushed pineapple, drained
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
for the frosting
- 1 cup unsalted butter, room temperature
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 5 - 6 cups powdered sugar
Instructions
- Preheat oven to 350°F. Grease and flour two 8 inch cake pans OR three 6 inch cake pans* and set aside.
- In a large bowl, combine the shredded zucchini, pineapple, sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Incorporate the dry ingredients into the wet, stirring until well combined.
- Evenly pour the batter into the prepared pans. Bake for 25 minutes, then allow to cool completely before frosting.
- To make the frosting, whip the butter and cream cheese until light and fluffy, about 4 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.
- Place the first cake on a plate, then top with 1/3 of the frosting. Layer the second and third layers, frosting in between each. Be freeform with it, using a flat knife to even the top of each layer. If you’d like, decorate the top with piped icing and finely chopped walnuts!
Notes
- This zucchini cake will make a 3 layer six inch cake or a 2 layer 8 inch cake!
- We like to gently press out any excess moisture from the freshly shredded zucchini with a paper towel1
- For the frosting, make sure your cream cheese is at true room temperature to ensure it incorporates with the butter without any clumps