Description
If you’re looking for a delightful and moist cake that combines the subtle flavor of zucchini with a rich, cinnamon-infused frosting, Zucchini Cake is the perfect choice. This recipe offers a delicious twist on classic cake with the added moisture and texture of grated zucchini, making it a memorable treat for any occasion. Topped with a creamy cinnamon cream cheese frosting, this cake is sure to become a favorite in your dessert repertoire.
Ingredients
For the Zucchini Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups grated zucchini
- 2 large eggs
- 1 ¼ cups vegetable oil
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 ½ teaspoons vanilla extract
- ¾ cup chopped walnuts
For the Cinnamon Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons vanilla extract
- 3 ½ cups powdered sugar
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prepare it for baking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This will ensure that the leavening agents and spices are evenly distributed throughout the cake.
3. Prepare Wet Ingredients
In a separate large bowl, combine the grated zucchini, eggs, vegetable oil, granulated sugar, light brown sugar, and vanilla extract. Stir until well combined.
4. Combine Ingredients
Gradually add the dry flour mixture to the wet zucchini mixture in several intervals, mixing just until combined. Be careful not to over-mix. Gently fold in the chopped walnuts for added texture and flavor.
5. Bake the Cake
Pour the batter into the prepared baking dish. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking the cake at 35 minutes to avoid over-baking.
6. Cool the Cake
Allow the cake to cool completely in the pan before frosting. This helps to prevent the frosting from melting or sliding off.
7. Prepare the Frosting
In a stand mixer with a paddle attachment, beat the softened butter and cream cheese together until light, fluffy, and smooth. Add the ground cinnamon and vanilla extract, mixing until well combined. Gradually add the powdered sugar on low speed, beating until smooth and creamy. Scrape down the sides of the bowl and beaters as needed.
8. Frost the Cake
Once the cake is completely cooled, spread the cinnamon cream cheese frosting evenly over the top. This frosting adds a rich, creamy, and spiced touch that perfectly complements the moist cake.
9. Refrigerate
Since the frosting contains cream cheese, store the cake in the refrigerator. It will keep well for up to a week, and the flavors will continue to develop as it sits.
Notes
Serving Tips:
- Serving Temperature: This Zucchini Cake is delicious both chilled and at room temperature. If you prefer a softer frosting, allow the cake to come to room temperature for about 20-30 minutes before serving.
- Presentation: For an elegant presentation, garnish the top of the cake with a sprinkle of additional ground cinnamon or a few extra chopped walnuts. You can also dust it lightly with powdered sugar for a refined look.
- Portioning: Use a serrated knife to cut the cake into even squares or rectangles. If you prefer a more formal presentation, you can use a cake server to lift out individual pieces.
Storage Tips:
- Refrigeration: Store any leftover Zucchini Cake in an airtight container in the refrigerator. The cream cheese frosting needs to be kept cool to maintain its texture and prevent spoilage. The cake will stay fresh in the fridge for up to 5-7 days.
- Freezing: You can freeze the cake if you need to store it for a longer period. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To thaw, place the wrapped cake in the refrigerator overnight before serving.
- Avoiding Sogginess: To prevent the cake from becoming soggy, make sure it is completely cooled before storing it. If you’re freezing individual slices, place a piece of parchment paper between slices to keep them from sticking together.
- Frosting Considerations: If you’re freezing the cake, consider frosting it after thawing to ensure the frosting maintains its texture. If you prefer to freeze the cake with frosting, ensure the frosting is completely firm before wrapping.