Zucchini Cake

Recipe View Prepare: Preheat oven to 325°F (165°C). Grease and flour three 9-inch round cake pans. (5 minutes)

Recipe View Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt. Ensure the mixture is well combined for even baking. (3 minutes)

Recipe View Combine Wet Ingredients: In a separate bowl, beat oil, eggs, and vanilla extract with an electric mixer until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the grated zucchini. Be careful not to overmix. (7 minutes)

Recipe View Bake: Divide the batter evenly among the prepared cake pans. Bake for approximately 25 minutes, or until a wooden skewer inserted into the center comes out clean. (25 minutes)

Recipe View Cool: Remove the cakes from the oven and let them cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This usually takes an additional 20-30 minutes. (40 minutes)

Recipe View Make the Frosting: While the cake layers are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the sifted confectioners' sugar, mixing until fully incorporated and smooth. Stir in the vanilla extract. (10 minutes)

Recipe View Assemble the Cake: Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting over the top. Repeat with the second layer, and then top with the final cake layer. (5 minutes)

Recipe View Frost and Decorate: Frost the sides and top of the cake with the remaining cream cheese frosting. You can create swirls or a smooth finish, depending on your preference. (10 minutes)