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Brown Butter Cream Cheese Frosted Zucchini Cake Recipe

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4.2 from 9 reviews

This Easy Zucchini Cake is a moist, flavorful dessert that combines shredded zucchini with warm spices and a luscious brown butter cream cheese frosting. Perfect for a family gathering or a sweet everyday treat, it is simple to prepare and yields a wonderfully tender cake with a rich, creamy topping.

Ingredients

Dry Ingredients

  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg

Wet Ingredients

  • 1 cup (240ml) vegetable oil
  • 1 and 1/4 cups (250g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 cup (240g) unsweetened applesauce, at room temperature
  • 4 large eggs, at room temperature
  • 1 Tablespoon pure vanilla extract
  • 1 and 3/4 cups (210g) shredded zucchini (no need to blot)

Frosting

  • 1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 slices
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 2 and 1/2 cups (300g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • Pinch salt

Instructions

  1. Preheat the oven: Set the oven to 350°F (177°C) and grease a 9×13-inch baking pan thoroughly to prepare it for the cake batter.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined. Set this mixture aside.
  3. Mix wet ingredients: In a medium bowl, combine the vegetable oil, granulated sugar, packed brown sugar, unsweetened applesauce, eggs, and vanilla extract. Whisk these ingredients until smooth and fully blended.
  4. Combine wet and dry: Pour the wet mixture into the dry ingredients bowl and whisk until just combined. Then gently fold in the shredded zucchini to distribute evenly without overmixing.
  5. Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake for 45–50 minutes, tenting loosely with aluminum foil around the 30-minute mark to avoid over-browning. The cake is ready when a toothpick inserted in the center comes out clean.
  6. Cool the cake: Remove the cake from the oven and place the pan on a wire rack. Allow the cake to cool completely in the pan before frosting.
  7. Brown the butter: Place butter slices in a light-colored skillet over medium heat. Stir or whisk constantly as it melts and foams. Continue cooking for 5–7 minutes until the butter turns a light caramel-brown color and develops a nutty aroma. Remove from heat immediately and pour into a heatproof bowl, including brown solids. Let cool for 10 minutes, then refrigerate until solidified.
  8. Prepare the frosting: Using a handheld or stand mixer with a paddle or whisk attachment, beat the solidified brown butter on high speed until creamy. Add the softened cream cheese and beat until smooth. Scrape down sides and add confectioners’ sugar, vanilla, and a pinch of salt. Beat on low for 30 seconds, then on high for 2 minutes until fluffy.
  9. Frost the cake: Spread the brown butter cream cheese frosting evenly over the cooled cake using a spatula.
  10. Serve: Slice the cake into 12 servings and serve.
  11. Storage: Cover leftovers tightly and refrigerate for up to 5 days to maintain freshness.

Notes

  • Shredded zucchini does not need to be blotted dry; its moisture helps keep the cake tender.
  • Tenting with foil during baking prevents the cake from over-browning while allowing it to cook through.
  • A light-colored pan is essential when browning butter to monitor color changes and avoid burning.
  • Room temperature ingredients help to achieve a smoother batter and frosting.
  • Ensure the brown butter is solidified before beating it into the frosting for the best texture.

Find it online: https://simpleplatter.com/brown-butter-cream-cheese-frosted-zucchini-cake-recipe/