Millennial Nutrition

Zucchini Spice Cake with Buttercream Frosting

07 March, 2017

Zucchini Spice Cake with Buttercream Frosting

Don’t let the zucchini fool you–this recipe is definitely a splurge. But life is all about balance right? And sometimes you just need a slice of creamy, decadent cake.

My aunt made this recipe for my baby shower along with a platter of gluten-free white champagne cupcakes from Gluten-Free Palate. If you are going to indulge, these treats are worth it!

(Recipe adapted from the Cake Mix Doctor Cookbook.)

INGREDIENTS

  • 2 packages plain yellow cake mix
  • 2 package vanilla instant pudding mix
  • 2 cups sour cream
  • 1 cup water
  • 1/2 cup vegetable oil
  • 8 large eggs
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 2 cups grated zucchini (from 1 medium zucchini)
  • 3 cups powdered sugar
  • 1/3 cup butter or margarine, softened
  • 1 1/2 tsp vanilla
  • 1-2 tbsp milk

DIRECTIONS

  1. Place rack in center of the oven. Preheat oven to 350 degrees F.
  2. Generously mist two 10-inch tube pans with vegetable oil spray, then dust with flour. Set pans aside.
  3. For Zucchini layer: Place 1 package of cake mix, 1 pudding mix, 1 cup sour cream, 1/2 cup water, 1/2 cup oil, 4 eggs, 1 tsp cinnamon, 1 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp salt in a large mixing bowl. Blend with electronic mixer until batter is thick and smooth.
  4. Fold in the grated zucchini.
  5. For the yellow cake layer: Place 1 package of cake mix, 1 pudding mix, 1 cup sour cream, 1/2 cup water, 1/2 cup oil, 4 eggs, 1 tsp cinnamon, 1 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp salt in a large mixing bowl. Blend with electronic mixer until batter is thick and smooth.
  6. Pour batter into pans, smoothing with a rubber spatula.
  7. Bake for 60-65 minutes or until cakes are light brown and spring back when lightly pressed with your finger.
  8. Allow to cool for 30 minutes before removing from pans.
  9. n medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
  10. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
  11. When cakes are fully cooled, cut both in half and layer with frosting in between. Finish by frosting cake sides and top.