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Zucchini Spice Cake With Cream Cheese Frosting Recipe

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3.9 from 178 reviews

This moist and flavorful Zucchini Spice Cake with Cream Cheese Frosting is a delightful dessert that combines warm spices with tender shredded zucchini, creating a perfect balance of taste and texture. Topped with a creamy, whipped cream cheese frosting, this cake is great for gatherings or as a comforting treat any time of year.

Ingredients

Zucchini Spice Cake

  • 2 ½ cups (300 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 cups (270 g) finely shredded zucchini, do not squeeze liquid out
  • 1 ½ cups (320 g) light brown sugar
  • 1 cup (198 g) vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 ounces (227 g) block-style cream cheese, room temperature
  • ½ cup (113 g) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 ½ cups (400 g) confectioner’s sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃) and lightly grease a 9×13 inch baking pan. Set the pan aside for later use.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves thoroughly to remove any clumps. Set this dry mix aside.
  3. Combine Wet Ingredients: In a separate bowl, stir together the finely shredded zucchini (with liquid intact), light brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Combine Dry and Wet Mixes: Add the dry ingredients mixture to the wet ingredients, stirring gently until just incorporated. Avoid overmixing to keep the cake tender.
  5. Bake the Cake: Pour the batter evenly into the prepared 9×13 baking pan. Bake for 28 to 34 minutes, or until a toothpick inserted in the center comes out clean or the center springs back when gently pressed. If using an instant-read thermometer, the internal temperature should reach 210℉ (99℃).
  6. Cool the Cake: Allow the cake to cool completely at room temperature before applying frosting or slicing to ensure the frosting does not melt.
  7. Prepare Cream Cheese Frosting: In a large bowl, beat the room temperature cream cheese and unsalted butter together until creamy and smooth. Add vanilla extract, salt, and confectioner’s sugar gradually, mixing slowly until fully incorporated. Then whip on high speed for 2 to 3 minutes until light and fluffy.
  8. Frost the Cake: Spread the frosting evenly over the cooled cake in a smooth layer. Optionally, top with chopped walnuts or pecans for added texture and flavor.

Notes

  • Frosting Quantity: The frosting recipe yields a thick layer sufficient for a 9×13 sheet cake. For less frosting, halve the recipe.
  • Nutrition Info: Nutritional estimates are based on slicing the cake into 16 servings; slices can be smaller for more servings.
  • Storage: Store the cake refrigerated for up to 5 days in a tightly covered container.
  • Food Safety: Keep the cream cheese frosting refrigerated if left out for over 2 hours. Chill frosted cake in the fridge and bring to room temperature 30 minutes before serving.
  • Freezing: Cake (whole or sliced) freezes well for up to 3 months. Thaw overnight in the refrigerator or 2-3 hours at room temperature.

Find it online: https://deliciousyum.com/zucchini-spice-cake-with-cream-cheese-frosting-recipe/