White Zucchini Cake
I decided to try and re-do my white zucchini cake with yellow zucchini, then cover it in gobs of chocolate frosting of course. The moisture and delicate flavor in zucchini always make cake amazingly moist!!
Servings: 8 people
Ingredients
Cake
- ½ cup (1 stick, 113 g) unsalted butter, room temperature
- ⅔ cup (133 g) granulated sugar
- ½ teaspoon vanilla extract
- 3 large egg whites, room temperature
- 2 cup (256g) all purpose flour, sifted
- 2 tablespoons cornstarch
- 3 teaspoons baking powder
- ¼ teaspoon kosher salt
- ⅔ cup (164 g) whole milk
- 1 cup finely shredded zucchini
Frosting
- ½ cup (1 stick, 113 g) unsalted butter, room temperature
- ¼ cup (32 g) cocoa powder
- 2 cups (256 g) confectioners' sugar
- 1 teaspoon vanilla
- 2 tablespoons heavy cream
- pinch of table salt
Instructions
Cake
- Heat oven to 350°F. Prepare two 8in baking pans.
- In a stand mixer with paddle attachment, combine butter, sugar, and vanilla. Beat on medium speed for 30 seconds, then on high for 2-4 minutes. You are looking for a light and fluffy sugar mixture. Add egg whites and mix until just incorporated.
- In separate bowl, sift together flour, cornstarch, baking powder, and salt. Alternating as you go, add the flour mixture and milk to sugar mixture. Mix on low until just combined. Remove bowl from mixer and zucchini, folding in by hand.
- Pour batter into prepared pans and bake 25-30 minutes.
- Remove from oven when an inserted toothpick is removed MOSTLY clean, a few crumbs are good. You do not want to overbake this cake.
Cool in pans about 15 minutes then invert onto a cooling rack. - Cool completely before frosting and stacking.
Frosting
- Add room temperature butter to mixer with paddle attachment and cream for 1 minute.
- Add in cocoa, sugar, vanilla and salt and mix on medium speed. You will be mixing that for a total of 3-5 minutes.
- After about 30 seconds, turn mixer to low and add in heavy cream, one tablespoon at a time. You can use more or less cream to reach your desired consistency. When I am using the icing to do a rough frost (like in the images with the recipe) I will use all the heavy cream so my frosting is very creamy and easy to spread.
- Make sure cake is cooled before stacking and adding frosting.