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Zucchini Cake with cream cheese frosting
2022-06-02
https://www.metro.ca/userfiles/image/recipes/gateau-courgettes-fromage-creme-11936.jpg
PT15M
PT40M
PT55M
For the zucchini cakePreheat oven to 350 degrees. Grease and line an 8-inch round cake pan.In a small bowl whisk together flour, baking soda, baking powder, salt, and spices.In a large bowl beat together sugars, eggs, oil, vanilla, and milk until creamy and combined.Gradually add in the flour mixture into the wet mixture while beating. Mix batter together until and combined.Fold in the grated zucchini and the chopped walnuts.Pour batter into the prepared pan and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.Remove from oven. Cool for 5 minutes in the pan on cooling rack then turn out onto a cooling rack to cool completely.For the FrostingTo make the frosting, cream the butter and cream cheese together with a mixer until smooth.Add the powdered sugar, salt, vanilla, and heavy cream and beat until smooth.Frost cooled cake with cream cheese frosting slice and enjoy.
8-10
Metro
4
2
4
4
1 1/2 cups (375 mL) all-purpose flour
1 1/2 teaspoon (7,5 mL) baking soda
1/2 teaspoon (2,5 mL) baking powder
1/2 teaspoon (2,5 mL) Salt
1 teaspoon (5 mL) Ground Cinnamon
1/4 teaspoon (1,25 mL) Ground Nutmeg
1/4 teaspoon (1,25 mL) Ground ginger
3/4 cup (185 mL) Granulated sugar
1/4 cup (60 mL) Light brown sugar
2 large eggs
1/2 cup (125 mL) Vegetable oil
1 teaspoon (5 mL) vanilla extract
1/4 cup (60 mL) whole milk room temperature
1 1/2 cups (375 mL) Grated zucchini
1/2 cup (125 mL) Chopped Walnuts
Cream cheese frosting
1/4 cup (60 mL) unsalted butter room temperature
4 ounces (120 mL) cream cheese room temperature
1 1/4 cups (310 mL) Confectionner's (powdered) sugar sifted to remove lumps
Pinch of Salt
1 teaspoon (5 mL) vanilla extract
1 teaspoon (5 mL) Heavy cream or whole milk
Zucchini Cake with cream cheese frosting
8-10
Desserts
0:15
Preparation
0:40
COOKING
0:55
TOTAL TIME
Ingredients
-
1 1/2 cups
(375 mL)all-purpose flour
-
1 1/2 teaspoon
(7,5 mL)baking soda
-
1/2 teaspoon
(2,5 mL)baking powder
-
1/2 teaspoon
(2,5 mL)Salt
-
1 teaspoon
(5 mL)Ground Cinnamon
-
1/4 teaspoon
(1,25 mL)Ground Nutmeg
-
1/4 teaspoon
(1,25 mL)Ground ginger
-
3/4 cup
(185 mL)Granulated sugar
-
1/4 cup
(60 mL)Light brown sugar
-
2
large eggs
-
1/2 cup
(125 mL)Vegetable oil
-
1 teaspoon
(5 mL)vanilla extract
-
1/4 cup
(60 mL)whole milk room temperature
-
1 1/2 cups
(375 mL)Grated zucchini
-
1/2 cup
(125 mL)Chopped Walnuts
-
Cream cheese frosting
-
1/4 cup
(60 mL)unsalted butter room temperature
-
4 ounces
(120 mL)cream cheese room temperature
-
1 1/4 cups
(310 mL)Confectionner's (powdered) sugar sifted to remove lumps
-
Pinch of Salt
-
1 teaspoon
(5 mL)vanilla extract
-
1 teaspoon
(5 mL)Heavy cream or whole milk
Preparation
For the zucchini cake
Preheat oven to 350 degrees. Grease and line an 8-inch round cake pan.
In a small bowl whisk together flour, baking soda, baking powder, salt, and spices.
In a large bowl beat together sugars, eggs, oil, vanilla, and milk until creamy and combined.
Gradually add in the flour mixture into the wet mixture while beating. Mix batter together until and combined.
Fold in the grated zucchini and the chopped walnuts.
Pour batter into the prepared pan and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven. Cool for 5 minutes in the pan on cooling rack then turn out onto a cooling rack to cool completely.
For the Frosting
To make the frosting, cream the butter and cream cheese together with a mixer until smooth.
Add the powdered sugar, salt, vanilla, and heavy cream and beat until smooth.
Frost cooled cake with cream cheese frosting slice and enjoy.
Source :
Metro
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