Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting
There is something utterly refreshing about walking out to the garden and choosing a vegetable that I can turn into a cake. So often when I think about cake and baking I think sugar, sweet, over-the-top decadence.
Servings: 12 servings
Ingredients
Zucchini Banana Cake
- 2 cups all purpose flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 cup vegetable oil
- 2 tsp. vanilla extract
- 2 ripe bananas
- 2 cups shredded zucchini, lightly drained
Whipped Cream Cheese
- 8 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 1/8 tsp. table salt
- 1 tsp. vanilla extract
- 1 1/2 cups cold heavy whipping cream
Instructions
For the Cake
- Heat oven to 350°F and prepare three 8-inch round cake pans.
- In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
- In a stand mixer on low speed add in the sugar, eggs, oil, vanilla, and banana. Mix on medium speed for about 1 minute, or until fully combined.
- One cup at a time add the flour mixture into the sugar mixture. Mix until just incorporated and remove bowl from mixer.
- Stir in the drained and shredded zucchini.
- *I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds prior to grating.
- Bake for 22-26 minutes, or until inserted toothpick is removed mostly clean.
Whipped Cream Cheese
- In the bowl of a stand mixer, beat whipping cream on medium high until stiff peaks form; about 3 minutes.
- Place whipped cream into a separate bowl and clean out stand mixer bowl.
- In clean stand mixer bowl whip cream cheese with whisk attachment until light and smooth. Add in sugar, salt and vanilla and beat until fully incorporated.
- Remove bowl from stand mixer and gently fold in the whipped cream (by hand) to cream cheese mixture.
- Can be used immediately. You can store in refrigerator until ready to use, just be sure to bring to room temperature before piping or spreading.