Chocolate Zucchini Cake Recipe
Ultra moist chocolate zucchini cake topped with creamy chocolate Swiss meringue buttercream.
Servings 2 8" Cake Layers
Ingredients
- ½ cup Unsalted Butter At room temperature
- ½ cup Vegetable Oil
- 1¾ cups Granulated Sugar
- 2 Eggs At room temperature
- 1 teaspoon Pure Vanilla Extract
- ½ cup Buttermilk At room temperature
- 2 cups Grated Zucchini
- 2½ cups All Purpose Flour
- 4 tablespoon Cocoa Powder Sifted
- ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cloves
Instructions
- Preheat your oven to 325 degrees F. Spray two 8-inch cake pans with non-stick spray and line the bottom with a parchment circle. Set aside.
- Into the bowl of an electric mixer with the paddle attachment, cream butter and oil until combined. Next add in your sugar and cream for 2 minutes until light and fluffy. Scrape down the sides of your mixing bowl.
- In a separate mixing bowl, combine sifted flour, cocoa, baking soda, baking powder, cinnamon and cloves. Whisk to combine. Set aside.
- With your mixer on low speed, gradually add eggs one at a time and allow to incorporate before next addition. Add in vanilla and mix until combined.
- Next, add in your buttermilk and zucchini and mix until combined.
- Turn your mixer to low and slowly add the dry ingredients to the wet. Beat on medium speed until combined.
- Distribute your cake batter evenly between your cake pans. I like to use a kitchen scale to ensure the batter is divided equally.
- Bake for 35 minutes or until a knife inserted into the centre comes out clean.
- Cool on cooling racks for about 10 minutes before inverting and removing the cake from the pans. Allow cakes to cool completely before frosting.
- To store these for decorating the next day, wrap completely cooled cake layers in plastic wrap two times.