Chocolate Lemon Zucchini Cake
Moist chocolate zucchini cake layers with lemon cream cheese frosting.
Servings: 1 2-layer, 8-inch cake
Ingredients
For the Cake
- 2 1/4 cup (270 g) all-purpose flour
- 1/2 cup (109 g) unsweetened cocoa powder
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (6 g) salt
- 2 cups (400 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, at room temperature
- 1/2 cup (109 g) vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon (4.2 g) pure vanilla extract
- 1/2 cup (120 g) buttermilk, room temperature
- 2 cups (300 g) grated unpeeled zucchini, about 2 1/2 medium
- 1 teaspoon lemon zest
For the Buttercream
- 1 cup (226 g) unsalted butter, slightly chilled
- 4 oz. cream cheese, slightly chilled
- 5 cups (625 g) powdered sugar, measured and then sifted
- 1 teaspoon (4.2 g) lemon extract
- Pinch of salt
Instructions
For the Cake
- Preheat your oven to 325 degrees F. Spray your two 8-inch round cake pans, line with parchment paper and spray the parchment. Set aside.
- Whisk together the flour, cocoa powder, baking soda, and salt into a medium bowl. Set aside.
- In a bowl of a stand mixer fitted with a paddle attachment, beat the sugar, butter, and oil until well blended.
- Add the eggs, one at a time, beating for about 30 seconds after each addition. Beat in the vanilla.
- Mix in the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients.
- Mix in the grated zucchini and lemon zest.
- Pour the batter evenly into the two cake pans and bake for about 25-30 minutes.
- Cool completely in pan.
For the Buttercream
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium-high speed until smooth, about 2 to 3 minutes.
- With the mixer on low speed, gradually add the powdered sugar, followed by the lemon extract and salt.
- Turn the mixer to medium speed and beat for about 5 minutes, until light in color.