Craveable Zucchini Cake with Cream Cheese Frosting

Why Put Zucchini in Chocolate Cake

Zucchini makes cakes and baked goods incredibly moist. It adds tons ofmoisture without adding any flavor. If you shred it fine enough, you won’teven see it in the baked cake. (My kids won’t eat cake if they see green init!)

How do you make zucchini cake from scratch?

It is very easy to make and does not take much effort at all. Everything comestogether for the best cake recipe.It sounds like quite a few different spices but it is all very simple. Keepreading to see how simple this recipe is.

How long does zucchini cake last?

I find this cake gets even better on the second and third day, and it willlast for up to five days. Just don’t hold me responsible if you’re tempted toeat it for breakfast, dessert, and an afternoon snack!

Banana Pudding

Traditional southern banana pudding is a classic American treat that is hardto resist.Layering pudding with fresh bananas and vanilla wafers gives it diversity intexture and flavor. However, I like my banana pudding with a bit more of abase.Here I’m using classic banana pudding elements on top of a tender banana cake,to create a tall, layered treat that is fabulous for any occasion.This Layered Banana Pudding Cake is perfect for Easter and spring events,because it’s light and pillowy, looks gorgeous in its pan for potlucks, andslices into dreamy layers of heavenly bliss!

Got a banana lover in your life? Make them this banana pudding layer cake!

Vanilla cake filled with custard and bananas, topped with whipped creamfrosting.If I’m being totally honest, I’m not really a huge fan of banana desserts. Butmy husband DEFINITELY is. He begs for banana pudding and banana cream pie allthe time. I had it on my to-do list to make a banana pudding layer cake forwhat seemed like ages, so when his birthday rolled around a few weeks back, itseemed like the perfect time to finally make it and share with you.It’s a pretty simple idea really, my favorite vanilla cake recipe, layeredwith my favorite pastry cream, plus fresh bananas and whipped cream. Thehomemade vanilla wafers from the other day are a fun garnish, but I thinkthey’d be darn good in between the layers too.I was trying to keep the frosting job kind of rustic, just to emphasize thefluffy-ness of the whipped cream.It’s one of my favorite frosting recipes. You may remember it from thoseTuxedo Cupcakes I showed you a few weeks ago. There’s a little cream cheeseand powdered sugar added, and that keeps it more stable and prevents weeping.But with that said, it’s really best when fresh, so if you’re making thisbanana pudding layer cake ahead, I’d do everything but the frosting andgarnishes until you’re just about ready to serve.I have to say, there’s just something about the way the moist vanilla cake,creamy custard and bananas, and fluffy whipped cream come together. It’sundeniably good, even for a non-banana lover such as myself!Hope you’ll give it a try sometime soon! And be sure to check out my “Cake Recipes” Pinterest board, for lots moregreat cake ideas!Got a banana lover in your life? Make them this banana pudding layer cake!Vanilla cake filled with custard and bananas, topped with whipped creamfrosting.Course: DessertCuisine: AmericanKeyword: Banana, banana pudding, Cake, layer cakeServings: 10Calories: 697 kcalFor the banana pudding fillingFor the whipped cream frostingMake the vanilla cake: 1. Preheat the oven to 325 degrees F, and mist three 6-inch diameter cake pans** with non-stick spray. Cut three circles fromparchment paper, and place them in the bottoms of each pan. 2. Place the flours, sugar, baking powder, baking soda, and salt in a medium bowl and whisk to combine. 3. Add the butter, and mix on medium-low speed until the mixture resembles damp sand. 4. Stir in the eggs, one at a time, until fully incorporated, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition. 5. Add the milk, yogurt, and vanilla, and beat on medium-high speed for about 1 minute, to aerate the batter and strengthen the cake’s structure. 6. Transfer the batter to the prepared pans, and bake for 20-25 minutes, or until the cakes spring back when gently pressed and toothpick inserted in the center comes out clean or with a few moist crumbs. 7. Cool for twenty minutes, then unmold and place on wire racks to cool completely.Make the banana pudding filling: 1. Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface. 2. Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine. 3. Add the hot milk to the egg mixture, a little at a time, whisking to combine. 4. When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat. 5. Cook the pastry cream, whisking constantly, until thickened (the mixture should be the consistency of pudding). 6. Stir in the vanilla. 7. Pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve. 8. Press a layer of plastic wrap directly onto the surface, and refrigerate.Make the whipped cream frosting and assemble the cake: 1. Place the cream cheese and powdered sugar in a large mixing bowl. Fit the mixer with a whisk attachment, and whip on medium speed until the mixture is smooth. 2. Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream. 3. When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks. 4. Place one layer of vanilla cake on a serving platter. Spread half the pastry cream on the cake, and top with sliced bananas. Spread a small amount of whipped cream frosting over the bananas, and top with the second cake layer. 5. Repeat, topping with the third layer. 6. Frost the cake with the whipped cream frosting, and garnish with homemade vanilla wafers and additional sliced bananas.*If you don’t have buttermilk, you can substitute by stirring 1 1/2 teaspoons of lemon juice or white vinegar into 1/2 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.**Larger cake pans may be used. Thinner layers will result, and bake times mayneed to be decreased.©Baking a MomentFor more info on the cake, click here: Perfect Vanilla Cake. For more info on the filling, click here: Pastry Cream. For more info on the frosting, click here: Whipped Cream Frosting.Nutrition FactsBanana Pudding Layer CakeAmount Per ServingCalories 697 Calories from Fat 387% Daily Value*Fat 43g66%Saturated Fat 26g163%Cholesterol 240mg80%Sodium 433mg19%Potassium 346mg10%Carbohydrates 67g22%Fiber 1g4%Sugar 40g44%Protein 10g20%Vitamin A 1665IU33%Vitamin C 2.9mg4%Calcium 150mg15%Iron 1.2mg7%* Percent Daily Values are based on a 2000 calorie diet.Layered Banana Pudding CakeLayered Banana Pudding Cake: This ultra moist banana cake recipe is toppedwith creamy pudding, fresh bananas, whipped cream, and vanilla wafers. It’seasy to make, and packed with southern charm!

2. Zucchini Cake with Cream Cheese Frosting

Yes, even this cake recipe is fairly healthy. It’s got whole wheat flour,applesauce, and grated zucchini in the cake, and chopped pecans in thedelicious frosting. See the recipe.

4. Zucchini Cake with Mini Chocolate Chips

The mini chocolate chips or raisins and shredded coconut are optional in thisrecipe, but it sounds like they’d be excellent in the cake.”

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