A long-time family favorite, this recipe makes the most amazing zucchini cake with an incredibly moist texture. When frosted with a super easy & quick broiled, caramel-nut topping, it takes it to a whole other level. I’m not kidding when I say that every time we eat this, we ooh and aah over how good it is – still!
There’s a fun story behind this truly amazing white zucchini cake with a caramelly-nutty – and super easy – broiled frosting:
It happened at my mother-in-law’s house a couple years ago when we were celebrating Brian’s birthday.
Now, my mother-in-law is a beautiful hostess and has taught me many things about hospitality (including using the “good” dishes all the time, serving whatever you have, and including all ages at the table with those good dishes, because entertaining is about the people and making them feel special), so it’s always a treat to go to her house and sit around her table. And the food is always good – and plentiful.
But I have to admit that on this night when I saw that the birthday cake was a “plain” cake (i.e., not chocolate), I was a little disappointed. I watched her mix together a simple topping to create an old-fashioned broiled frosting that I had never seen before. I was intrigued and curious.
But…it wasn’t chocolate.
We sang the birthday song, the candles were blown out and I asked for just a little piece, please (it’s so easy to eat less dessert when you don’t think you’re going to like it, isn’t it?).
I took a bite. Oh my…what was in this cake?
Another bite. Oh yes.
Moist perfection, caramelly topping, nuts…what on earth was this? When I actually said this out loud, Brian’s mom said there was a “secret” ingredient. Mayonnaise? No. Since it was the time of year we were trying to use up garden produce, I guessed zucchini, to which she smiled and said yes.
It was hard to believe – we couldn’t see it, couldn’t feel it.
By this time the whole family was trying to find the zucchini in the cake. How could it be invisible? And then she shared the secret to the “secret” ingredient: the zucchini was peeled and some of the juice pressed out in a colander. But honestly, the texture wasn’t anything I had experienced in my other baked zucchini recipes.
And we all had a second piece.
White Zucchini Cake
I wrote down the recipe before we left that night because I learned that there sometimes is more to life than chocolate.
Now I never let zucchini season go by without making this at least once (or more…). I’ve learned that it the cake layers freeze perfectly and stay moist – I’ve served it months (one time a year!) later with no one believing it had been frozen so long.
As if I needed another reason to like this cake.
Have I convinced you? Beg, borrow or buy zucchini and make this – you will thank me!
White Zucchini Cake with Caramel-Nut Broiled Frosting
Ingredients
Cake:
- 3 egg whites
- 1/4 cup oil
- 1/4 cup butter softened
- 2/3 cup sugar
- 2 cup flour unbleached or all-purpose
- 2 tablespoons cornstarch
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- 2 cup peeled grated zucchini, pressed in a colander
Frosting:*
- 2/3 cup packed brown sugar
- 1/4 cup butter
- 1 cup chopped nuts
- 2 tablespoons milk
Instructions
- For the cake: Grease and flour two 8" round pans. Heat oven to 375 degrees.
- Beat egg whites until stiff in a mixer bowl; set aside in a small bowl.
- In the same mixer bowl, cream together oil and butter; add the sugar and beat until fluffy.
- In a 4-cup measure or medium bowl, mix together the flour, cornstarch, baking powder, and salt. Add alternately with the milk to the creamed butter mixture. Beat until smooth.
- Stir in the zucchini and then gently fold the reserved eggs whites into batter. Divide between prepared pans, spreading evenly with a spatula.
- Bake for about 25 minutes, until a wooden toothpick inserted in the middle comes out clean.
- Let cool 10 minutes in the pans, then remove from pans to cool completely on a rack.
- For the frosting: Mix brown sugar, butter, and nuts in a small bowl; stir in milk until smooth.
- Just before serving, place the cake rounds on a cookie sheet and spread each with an even amount of the frosting mixture.
- Broil about 5 inches from heat until frosting bubbles and browns, about 3 minutes. Watch carefully- the frosting burns easily.
- Place one layer on a serving plate and top with the other layer.
- Serve immediately - and be prepared to be amazed.
Notes
Nutrition
Other delicious cakes you may like:
Lemon Berry Cake Recipe with the BEST Lemon Frosting Ever!
Quick And Easy Chocolate Lava Cakes
Peanut Butter Chocolate Celebration Cake
Triple Chocolate Cake with Crispy Bark Topping
chris says
Has anyone ever just brought the frosting to a simmer and then just poured it over? Sounds like it would work.
Jami says
I haven’t even thought of it, Chris – if you try it, let us know if it works!
Sandy Sebold says
Thank you, Jami! Made it today in a 13×9 pan and it was delicious!
Jami says
I”m so glad you tried this, Sandy – it’s a “sleeper” recipe for sure that deserves a wider audience. 🙂
Su Maneck says
I tried this recipe yesterday, and although it didn’t rise very well (I don’t think I beat the egg whites enough), my husband accused me of making crack. He has eaten almost all of the cake, and said to not change a thing, and make it more often! Thanks for the great recipe!
Jami says
How wonderful, Su – maybe I should change the name to “Crack Zucchini Cake.” 🙂
Charlotte Moore says
This looks delicious!
Jami says
It is!
Katrina says
Have you ever made this with whole grain flour? I do realize that it is a white cake 🙂 We are gluten free and I do a whole grain flour blend that subs great for whole wheat but I’m not sure about all-purpose. If you were to use wheat flour would you need to make any other changes?
Anonymous says
Hi Jami!
Would you mind telling me the weight of the 2 cups of all-purpose flour in oz./gr.? I just want to make the cake and I want it to be really perfect.
Thanks for sharing.
Eva
Jami @ An Oregon Cottage says
Well, I only use cup measurements because that’s simplest for me and it always turns out great, but here are the weight equivalents I found: 1 c. all-purpose flour = 4.5 oz. So 2 cups would be 9 oz.
Hope that helps!
Jami @An Oregon Cottage says
Anonymous- Oh dear- sorry you had trouble!
I’ve made this cake many times and it turns out every time (think angel food cake with just the egg whites…). Did you add enough baking powder? If you did, your baking powder could be old- it really can get old and affect your baking. I do hope you get a chance to try it again- it really is a lovely cake!
Anonymous says
This cake doesn’t rise! Is there a possibility that that the yolks are missing from this recipe?
Shalini says
I made this twice, because the first time it didn’t rise. The second time, it did rise. If your baking powder is fine, then it could be the egg whites.. you really need to be gentle when you fold them in.
Shalini says
Very tasty moist cake btw! But I think you should describe how to grate the zucchini.. I’ve made zucchini cakes that were so spongy because of the way I grated and squeezed it.
Jami says
Glad you liked the cake, Shalini! I’ve used both hand-grated zucchini and a food-processor to grate it and haven’t noticed a difference.
heartnsoulcooking says
Looks and sounds YUMMY!!! I love the frosting. THANKS!!! for the recipe. Geri
Katie says
Wow that looks SO GOOD, I’ll have to try it out. Thanks for sharing!
Denise @ Sunflowers, Chocolate and Little Boys says
This sounds great….I hope to make it very soon!!
Angie says
Making this today THANK YOU!