Zucchini Cake
Ingredients:
Cake:
- 3 cups all-purpose flour
- 3 cups white sugar
- 2 ½ teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups grated zucchini
Frosting:
- 1 (8 ounce) package cream cheese, room temperature
- ½ cup butter, room temperature
- 2 cups confectioners’ sugar, sifted
- 2 teaspoons vanilla extract
Directions:
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Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
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Make the cake: Whisk flour, sugar, cinnamon, baking soda, baking powder, and salt together in a bowl until well combined.
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Beat oil, eggs, and vanilla in a separate bowl with an electric mixer; pour into flour mixture and stir until well combined. Stir in shredded zucchini. Pour batter into the prepared pans.
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Bake in the preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 10 minutes, then invert layers onto a wire rack and let cool completely, 20 to 30 more minutes.
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While the layers are cooling, make the frosting: Beat cream cheese and butter in a mixing bowl with an electric mixer until smooth. Mix in confectioner’s sugar, a little at a time, until smooth. Stir in vanilla.
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Place one cooled cake layer onto a serving plate. Cover with frosting and spread to the edges. Repeat with a second layer. Place remaining cake layer on top. Frost the sides of the cake, then finish by frosting the top.
