Zucchini Spice Cake With Cream Cheese Frosting
Zucchini spice cake is filled with shredded zucchini and cozy fall spices for the most tender and moist sheet cake. Topped with velvety cream cheese frosting and chopped walnuts, this will be your new go-to fall cake recipe.
Servings: 16 or more people
Calories: 457kcal
Ingredients
Zucchini spice cake
- 2 ½ cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 cups (270 g) finely shredded zucchini, do not squeeze liquid out
- 1 ½ cups (320 g) light brown sugar
- 1 cup (198 g) vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Cream cheese frosting
- 8 ounces (227 g) block-style cream cheese, room temperature
- ½ cup (113 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 ½ cups (400 g) confectioner's sugar
Instructions
Zucchini spice cake
- Preheat oven to 350℉ and lightly grease a 9x13 baking pan. Set aside.
- In a bowl, add dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to remove clumps and set aside.
- In a separate bowl, add wet ingredients: shredded zucchini (do not squeeze liquid out), brown sugar, oil, eggs, and vanilla extract. Stir until incorporated.
- Add dry ingredients to wet ingredients and stir until just incorporated (do not overmix).
- Pour cake batter into prepared 9x13 baking pan and bake for about 28 to 34 minutes, or until the center pops back when gently pressed. If you have an instant-read thermometer, cake is done when it reaches 210F in the center.
- Allow cake to cool completely to room temperature before frosting or slicing.
Cream cheese frosting
- In a large bowl, add room temperature cream cheese and butter and beat until creamy. Add vanilla, salt, and confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
- As written, this frosting turns out soft and creamy (not pipeable). For a stiffer frosting, add more confectioner's sugar as desired.
- Spread frosting in an even layer onto cooled cake. Optionally, top with chopped walnuts or pecans.
Recommended Equipment
Video
Notes
- Frosting: Recipe makes a nice thick layer of frosting for your 9x13 sheet cake (as pictured). If you prefer less frosting, feel free to cut the frosting recipe in half.
- Nutrition: based on slicing cake into 16 pieces. Cake can be sliced to serve 24 or more guests.
- Storage: Cake will keep in the refrigerator for up to 5 days.
- Food safety: Cream cheese frosting needs to be refrigerated if it sits out more than 2 hours. Store frosted baked goods in the refrigerator in a tightly sealed container. Remove and bring to room temperature 30 minutes before serving.
- Freezing: Cake (whole or in slices) can be frozen for up to 3 months. Thaw in the refrigerator overnight, or on the countertop for 2 to 3 hours.
Nutrition Estimate
Serving: 1rectangle | Calories: 457kcal | Carbohydrates: 64g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 425mg | Potassium: 147mg | Fiber: 1g | Sugar: 47g | Vitamin A: 268IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 1mg