Description
This Zucchini Layer Cake is a moist, spiced dessert that beautifully hides shredded zucchini for an incredibly tender crumb. Topped with a rich cream cheese frosting, it’s the perfect way to use up summer squash.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 2 medium zucchinis, squeezed dry)
- 1/2 cup buttermilk
- For the Cream Cheese Frosting: 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat sugar, oil, and softened butter until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Stir in shredded zucchini until evenly distributed.
- Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with flour. Mix until just combined.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt; beat until creamy.
- Once cakes are fully cool, spread frosting between layers, over the top, and around the sides. Refrigerate for 30 minutes before slicing for cleaner cuts.
Notes
- Squeeze shredded zucchini in a clean kitchen towel to remove excess moisture—this prevents a soggy cake.
- For extra flavor, add 1/2 cup chopped walnuts or pecans to the batter.
- Store leftover cake in the refrigerator for up to 5 days; bring to room temperature before serving.
- Prep Time: PT25M
- Cook Time: PT30M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45
- Sodium: 320
- Fat: 26
- Saturated Fat: 12
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 68
- Fiber: 1
- Protein: 6
- Cholesterol: 85