Yellow Zucchini Cake With Sour Cream Frosting Recipe

Name: Yellow Zucchini Cake With Sour Cream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups All-purpose Flour; 2 teaspoons Baking Powder; 2 teaspoons Baking Soda; 2 teaspoons Ground Cinnamon; 1/2 teaspoons Salt; 2 cups Sugar; 1-1/2 cup Vegetable Oil; 4 pieces Large Egg; 3 cups Shredded Yellow Zucchini; FOR THE FROSTING:; 2 cups Powdered Sugar; 1/3 cups Sour Cream, Room Temperature; 1/4 cups Butter, Softened; 3/4 teaspoons Vanilla Extract; 1/8 teaspoons Salt; 3 Tablespoons Toasted Walnuts, Chopped, To Sprinkle On Top

Servings: persons

FOR THE CAKE:
2 cups All-purpose Flour
2 teaspoons Baking Powder
2 teaspoons Baking Soda
2 teaspoons Ground Cinnamon
1/2 teaspoons Salt
2 cups Sugar
1-1/2 cup Vegetable Oil
4 pieces Large Egg
3 cups Shredded Yellow Zucchini
FOR THE FROSTING:
2 cups Powdered Sugar
1/3 cups Sour Cream, Room Temperature
1/4 cups Butter, Softened
3/4 teaspoons Vanilla Extract
1/8 teaspoons Salt
3 Tablespoons Toasted Walnuts, Chopped, To Sprinkle On Top

1
Preheat oven to 325u00b0F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2
Sift flour, baking powder, baking soda, cinnamon and salt. Set aside.
3
In a large bowl, whisk together sugar and oil until well blended. Add eggs, mix well. Fold in zucchini.
4
Add in the flour mixture. Beat until well combined.
5
Pour batter into the prepared cake pan. Bake for 50 to 55 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before frosting.
6
To prepare frosting, mix all frosting ingredients in a medium bowl. Beat with an electric mixer until smooth and fluffy, about 2 minutes.
7
Pour frosting over the top of cooled cake. Sprinkle toasted walnuts on top.

1457

kcal

Calories

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups All-purpose Flour, 2 teaspoons Baking Powder, 2 teaspoons Baking Soda, and more.

Yes, Yellow Zucchini Cake With Sour Cream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yellow Zucchini Cake With Sour Cream Frosting

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