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Zucchini Layer Cake With Tangy Buttercream Frosting

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Zucchini Layer Cake With Tangy Buttercream Frosting

Ingredients

  • unsalted butter, for coating the pans
  • 3 cups bleached cake flour, such as softasilk, plus more as needed
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon fine salt
  • 4 large eggs, at room temperature
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 14 ounces zucchini (about 3 to 4 medium zucchini), ends trimmed and grated on the large holes of a box grater (about 3 cups)
  • 4 sticks (1 pound) unsalted butter, at room temperature
  • 1 3/4 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon fine salt
  • 1 cup plain whole-milk greek yogurt, at room temperature
  • 2 cups pecans (about 8 ounces), toasted and finely chopped
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Published 2014-09-09 14:37:51 (2 years ago).

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