There’s something magically delicious about this Zucchini Cake with Cream Cheese Frosting Recipe that transforms humble zucchini into a moist, tender, and flavor-packed dessert you will want to make again and again. The cake offers a perfect balance of warmth from the cinnamon and nutmeg, rewarding every bite with a spice-kissed sweetness beneath the rich cream cheese frosting. It’s a fantastic way to sneak some veggies into your dessert and impress friends or family with a treat that feels both comforting and special.
Ingredients You’ll Need
This recipe calls for a handful of simple, everyday ingredients that each play an essential role. From the fresh grated zucchini that keeps the cake incredibly moist, to the cinnamon and nutmeg adding warm, inviting notes, every component contributes to the cake’s unbeatable texture and flavor.
- Grated Zucchini: Use fresh, firm zucchinis for moisture and subtle veggie sweetness.
- All-Purpose Flour: Provides structure; sifting can make the cake lighter.
- Granulated Sugar: Sweetens the cake; adjust based on your preference.
- Baking Soda: Helps the cake rise perfectly.
- Baking Powder: Works alongside baking soda to create a tender crumb.
- Ground Cinnamon: Delivers warm, cozy flavor.
- Ground Nutmeg: Adds a subtle depth that complements the zucchini.
- Salt: Balances the sweetness and enhances all the flavors.
- Eggs: Bind ingredients while providing moisture.
- Vegetable Oil: Keeps the cake rich and tender.
- Vanilla Extract: Uplifts the whole flavor profile.
- Chopped Walnuts or Pecans (optional): Brings an irresistible crunch.
- Cream Cheese (for frosting): Softened for creamy, tangy frosting.
- Unsalted Butter (for frosting): Adds richness and firmness to the frosting.
- Powdered Sugar: Sweetens the frosting to silky perfection.
- Milk (optional for frosting): Thins frosting if needed for spreading.
How to Make Zucchini Cake with Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare Pans
Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them well and lining the bottoms with parchment paper. This setup ensures your cake layers will come out clean and ready to layer with frosting.
Step 2: Combine Zucchini and Sugar
In a large mixing bowl, toss the grated zucchini together with the granulated sugar. Let this sit for 10 minutes. This step helps to draw out moisture from the zucchini, keeping your cake delightfully moist without becoming soggy.
Step 3: Add Wet Ingredients
Next, add the eggs and vegetable oil to the zucchini and sugar mix. Beat everything together until the batter is smooth and well combined, creating a luscious base before adding the dry ingredients.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This dry blend brings the perfect rise and spice to your zucchini cake with cream cheese frosting recipe, and will marry beautifully with the wet ingredients.
Step 5: Combine Wet and Dry
Gradually fold the dry ingredients into the wet zucchini mixture, stirring gently until just combined. Be careful not to over-mix to maintain that tender cake crumb. If you’re using chopped walnuts or pecans, fold those in now for added texture.
Step 6: Bake the Cake
Evenly divide the batter between your prepared pans and smooth the surfaces with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. This timing is key to a moist but fully cooked cake.
Step 7: Cool Completely
Let your cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. Cool cakes are essential for frosting that doesn’t melt or slide off.
Step 8: Prepare the Cream Cheese Frosting
Beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually mix in powdered sugar and vanilla extract. If the frosting feels too thick, add a tablespoon or two of milk until you reach your desired spreadable consistency.
Step 9: Frost the Cake
Place one cake layer on your serving plate. Spread a generous layer of cream cheese frosting on top, then add the second cake layer. Finish by frosting the top and sides for a beautifully finished look. Garnish with nuts or a sprinkle of cinnamon if you like.
How to Serve Zucchini Cake with Cream Cheese Frosting Recipe
Garnishes
Adding chopped walnuts, pecans, or even a sprinkle of ground cinnamon on top of your frosted zucchini cake not only boosts flavor but also introduces delightful textures and a professional touch that guests will admire.
Side Dishes
This cake pairs wonderfully with a light cup of tea or coffee, making it the perfect sweet treat for afternoon break. Fresh berries or a simple fruit salad on the side can balance the richness and bring a refreshing note to the table.
Creative Ways to Present
Try serving individual slices with a dollop of whipped cream and a mint leaf for elegance. You could also transform this recipe into cupcakes for easy sharing or adding festive sprinkles for celebrations.
Make Ahead and Storage
Storing Leftovers
Leftover zucchini cake with cream cheese frosting keeps well stored in an airtight container in the refrigerator for up to 4 days. Keeping it chilled helps maintain the frosting’s creamy texture.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw fully before frosting. The cream cheese frosting does not freeze well, so it’s best to apply it fresh after thawing.
Reheating
If you prefer your cake slightly warm, reheat individual slices gently in the microwave for about 10-15 seconds. Avoid reheating the whole frosted cake to prevent melting the cream cheese frosting.
FAQs
Can I use shredded zucchini straight from the refrigerator?
Yes, but be sure to drain any excess liquid after grating to prevent your cake from becoming too wet, which can affect the texture.
Is it necessary to use both baking soda and baking powder?
Yes, using both helps achieve the ideal rise and cake texture. Baking soda reacts with acidic components, while baking powder provides additional leavening.
Can I substitute the vegetable oil?
Absolutely! Light olive oil, melted coconut oil, or even applesauce can substitute for vegetable oil, but each will subtly change the flavor and texture.
How do I know when the cake is done baking?
Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, the cake is baked perfectly.
Can this cake be made into cupcakes?
Yes! Just adjust baking time to around 20 minutes, checking for doneness with a toothpick, and you’ll have delightful individual servings perfect for parties.
Final Thoughts
If you’re craving a dessert that’s moist, flavorful, and a little unexpected, this Zucchini Cake with Cream Cheese Frosting Recipe is your new best friend in the kitchen. It’s surprisingly easy to make, uses wholesome ingredients, and will steal the spotlight at any gathering. Give it a try—you’ll love how effortlessly this cake brings a fresh twist to classic flavors.
