ZUCCHINI AND GINGER NAKED CAKE WITH GINGER CREAM CHEESE FROSTING
Provided by Valerie Bertinelli
Categories dessert
Time 2h
Yield 10 servings
Number Of Ingredients 19
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch cake pans.
- Grate the zucchini on the large holes of a box grater, then wrap in a clean kitchen towel and squeeze dry.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger and cloves together in a large bowl.
- In a second large bowl, whisk the brown sugar, eggs, oil, milk, fresh ginger, vanilla and grated zucchini. Add the flour mixture to the wet ingredients and stir until just combined. Divide the batter between the prepared cake pans; smooth the tops with an offset spatula.
- Bake the cakes until a wooden pick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes, then invert onto a cooling rack and cool completely.
- Use a serrated knife to carefully cut each cake in half horizontally, making four layers.
- For the frosting: Beat the cream cheese and butter in a large bowl with an electric mixer until smooth. Gradually add the confectioners' sugar, beating until incorporated. Beat in the chopped crystalized ginger.
- To assemble the cake: Place a cake layer on a cake stand or platter. Spoon a quarter of the frosting (about 1 1/2 cups) on top and smooth it evenly with an offset spatula. Stack another cake layer on top; repeat with the frosting. Continue with the remaining cake layers and frosting, leaving the sides of the cake bare. Top with the sliced crystalized ginger.
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David Silva
[email protected]This cake is delicious! I'll definitely be making it again.
Mohammad Faizan
[email protected]This cake is a bit dry for my taste, but the flavor is good.
Anna Ingo
[email protected]I love the unique flavor of this cake. It's a great change from the usual chocolate or vanilla cakes.
Mahar Asif
[email protected]This cake is a great way to use up leftover zucchini. It's also a delicious and healthy snack.
komik yav
[email protected]This cake is a bit too sweet for me, but I still enjoyed it. I think it would be perfect with a less sweet frosting.
Aybak305
[email protected]I've made this cake several times and it's always a hit. It's a great recipe to have on hand for last-minute guests.
Kishan Nepali
[email protected]This cake is perfect for a party or a special occasion. It's sure to impress your guests.
Robert Clemonsll
[email protected]I made this cake for my family and they loved it! It's a great recipe for a summer dessert.
Terry Ware
[email protected]This cake is a great way to get kids to eat their vegetables. They'll never guess that there's zucchini in it!
AS Account
[email protected]I'm not a huge fan of zucchini, but this cake is really good! The ginger flavor is subtle and the cake is moist and fluffy.
Ogunba Oluwaseun
[email protected]This cake is a bit dense for my taste, but the flavor is good.
Maisie Mccabe
[email protected]I love the spicy kick from the ginger in this cake. It's a nice change from the usual chocolate or vanilla cakes.
Md Pretom
[email protected]This cake is easy to make and it's a great way to use up zucchini from the garden.
Lindah Bright
[email protected]The frosting is a bit too sweet for my taste, but the cake itself is delicious.
Asianna R Humphrey
[email protected]I made this cake for a potluck and it was a hit! Everyone loved the unique flavor and the moist texture. I'll definitely be making it again.
Braeden Edwards
[email protected]This cake is a bit of work to make, but it's worth the effort. It's a showstopper that's perfect for any special occasion.
Ansah Robert
[email protected]I've never been a fan of zucchini in desserts, but this cake changed my mind. It's light, fluffy, and has just the right amount of sweetness. The ginger adds a nice spicy kick.
Phumelele Maseko
[email protected]This cake is a delightful surprise! The combination of zucchini and ginger is unique and incredibly tasty. The cake is moist and flavorful, and the frosting is a perfect complement.