Zucchini Cake with Cinnamon Cream Cheese Frosting Delight

by
For the zucchini cake, gather these items: - 2 cups grated zucchini (squeezed dry) - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon salt - ½ cup chopped walnuts or pecans (optional) These ingredients come together to create a moist and flavorful cake. The zucchini adds moisture and a subtle sweetness that you won’t even notice. For the frosting, you will need: - 8 oz cream cheese, softened - ½ cup unsalted butter, softened - 3 cups powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 2 tablespoons milk (if needed for consistency) This frosting is rich and creamy. The cinnamon gives it a warm flavor that pairs perfectly with the cake. You can personalize your cake with optional add-ins: - ½ cup chopped walnuts or pecans - ½ cup raisins or chocolate chips These add-ins can add texture and extra flavor. You can mix and match based on what you like. They can make your cake unique and even more delightful. For the full recipe, check out the details provided earlier. Enjoy baking! Start by preheating your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish. This helps the cake not stick. Next, take 2 cups of grated zucchini and squeeze it dry. This step is key. If there's too much water, the cake may turn soggy. In a large bowl, mix the dry zucchini, 1 cup of granulated sugar, ½ cup of brown sugar, ½ cup of vegetable oil, 3 eggs, and 1 teaspoon of vanilla extract. Whisk until everything is well combined. In a separate bowl, sift together 1 ½ cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. Now, gently fold the dry mix into the wet zucchini mix. Do this until just combined. It's okay to have a few lumps; don't overmix! If you want, fold in ½ cup of chopped walnuts or pecans for a nice crunch. Now, pour the batter into your prepared baking dish. Use a spatula to smooth the top. Bake it in the preheated oven for about 30-35 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, the cake is ready. Once baked, take it out and let it cool completely in the pan. This cooling time is important for the frosting later. While your cake cools, it's time to make the frosting. In a large bowl, beat 8 oz of softened cream cheese and ½ cup of softened unsalted butter together. Mix until creamy and fluffy. Gradually add 3 cups of powdered sugar. Keep beating until smooth. Then, add 1 teaspoon of vanilla extract and 1 teaspoon of ground cinnamon. If the frosting is too thick, you can add 1-2 tablespoons of milk for a better spread. Once the cake is completely cool, spread the frosting generously over the top with a spatula. You can create swirls for a nice look or sprinkle some extra cinnamon powder on top. Slice it into squares, and enjoy! Zucchini holds a lot of water. Too much moisture can make your cake soggy. To squeeze zucchini, first wash and grate it. Then, place the grated zucchini in a clean kitchen towel or cheesecloth. Twist the cloth to wring out the water. This method is simple and effective. Aim to remove as much liquid as you can for the best results. Baking is a science. Follow these practices for success: - Measure accurately: Use dry measuring cups for flour and sugar. Use liquid measuring cups for oil and eggs. - Oven temperature: Always preheat your oven. An accurate temperature helps the cake rise properly. - Use the right pan: A 9x13 inch pan works best for this recipe. Avoid glass pans, as they can bake unevenly. - Check for doneness: Insert a toothpick into the center. If it comes out clean, your cake is done. Getting the frosting just right is key. Follow these tips: - Softening: Make sure your cream cheese and butter are soft. This helps create a smooth texture. - Gradual mixing: Add powdered sugar slowly. This prevents clumps and helps achieve a creamy consistency. - Adjust thickness: If your frosting is too thick, add a little milk. Mix until you get the desired spreadable texture. - Decorate: Use a spatula to create swirls. A sprinkle of cinnamon on top adds a nice touch. For the full recipe, follow the steps outlined above and enjoy this delicious treat! {{image_2}} You can make this zucchini cake healthier with a few easy swaps. Instead of using all-purpose flour, try whole wheat flour. It adds more fiber and nutrients. You can also replace some or all of the sugar with a natural sweetener like honey or maple syrup. Applesauce is a great substitute for oil. It keeps the cake moist and cuts down on calories. These changes can help you enjoy a guilt-free treat. The cinnamon cream cheese frosting shines, but you can switch it up! Add a splash of orange zest for a bright twist. A touch of cocoa powder can turn it into a chocolatey delight. If you love nuts, mix in finely chopped pecans or walnuts for a crunchy texture. You can also try different spices like nutmeg or ginger for a unique flavor. These variations let you customize the frosting to match your taste. If you need a nut-free version, simply skip the walnuts or pecans. You can replace them with sunflower seeds. They add crunch without nuts. For those who want a different texture, try adding shredded coconut. It brings a fun chewiness to the cake. These options keep your zucchini cake safe for everyone while still being delicious. Enjoy experimenting with these alternatives! Store leftover zucchini cake in an airtight container. Keep it at room temperature for up to three days. If you want it to last longer, place it in the fridge. This will keep it fresh for about a week. Make sure to cover the frosting to prevent it from drying out. You can freeze zucchini cake for later enjoyment. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place the wrapped cake in a freezer-safe bag or container. This helps protect it from freezer burn. It can stay in the freezer for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. To reheat your zucchini cake, preheat your oven to 350°F (175°C). Remove the cake from the fridge and let it sit for about 15 minutes. This helps it come to room temperature. Place the cake in the oven for about 10-15 minutes. This warms it up without drying it out. If you prefer, you can microwave a slice for about 20-30 seconds. Just be careful not to overheat it, or the cake may become dry. For the best flavor, enjoy it warm with a dollop of fresh frosting. For the full recipe, check the earlier sections. Yes, you can use frozen zucchini. Just make sure to thaw it first. Squeeze out the extra water. This step helps keep the cake from becoming too wet. Frozen zucchini works well if fresh isn’t available. Check the cake with a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is done. It should be golden brown on top. You can also lightly press the surface. If it springs back, it’s ready to come out. You can use unsweetened applesauce as an egg substitute. Use ¼ cup of applesauce for each egg. This keeps the cake moist and adds sweetness. Another option is to use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes before using it in the batter. These swaps work well for this cake. For the full recipe, check out the Zucchini Cake Delight with Creamy Cinnamon Swirl. This article covered how to make a delicious zucchini cake with cinnamon cream cheese frosting. You learned the key ingredients, step-by-step instructions, and helpful tips for success. Remember, you can adjust the recipe to fit your needs. Try different flavors or make it healthier. When stored properly, this cake can last and still taste great. Enjoy baking and sharing this tasty treat!

WANT TO SAVE THIS RECIPE?

Are you ready to whip up a delicious treat that combines sweet and savory? My Zucchini Cake with Cinnamon Cream Cheese Frosting is here to excite your taste buds! This moist, fluffy cake is packed with nutrients, and the creamy frosting takes it to the next level. Whether you’re using fresh garden zucchini or store-bought, this recipe is fun and easy. Let’s dive in and create a delightful dessert together!

Jump to Recipe

Ingredients

Zucchini Cake Ingredients

For the zucchini cake, gather these items:

– 2 cups grated zucchini (squeezed dry)

– 1 ½ cups all-purpose flour

– 1 cup granulated sugar

– ½ cup brown sugar, packed

– ½ cup vegetable oil

– 3 large eggs

– 1 teaspoon vanilla extract

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– 1 teaspoon ground cinnamon

– ½ teaspoon salt

– ½ cup chopped walnuts or pecans (optional)

These ingredients come together to create a moist and flavorful cake. The zucchini adds moisture and a subtle sweetness that you won’t even notice.

Cinnamon Cream Cheese Frosting Ingredients

For the frosting, you will need:

– 8 oz cream cheese, softened

– ½ cup unsalted butter, softened

– 3 cups powdered sugar

– 1 teaspoon vanilla extract

– 1 teaspoon ground cinnamon

– 2 tablespoons milk (if needed for consistency)

This frosting is rich and creamy. The cinnamon gives it a warm flavor that pairs perfectly with the cake.

Optional Add-ins

You can personalize your cake with optional add-ins:

– ½ cup chopped walnuts or pecans

– ½ cup raisins or chocolate chips

These add-ins can add texture and extra flavor. You can mix and match based on what you like. They can make your cake unique and even more delightful.

For the full recipe, check out the details provided earlier. Enjoy baking!

Step-by-Step Instructions

Prepping the Zucchini Cake

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish. This helps the cake not stick. Next, take 2 cups of grated zucchini and squeeze it dry. This step is key. If there’s too much water, the cake may turn soggy. In a large bowl, mix the dry zucchini, 1 cup of granulated sugar, ½ cup of brown sugar, ½ cup of vegetable oil, 3 eggs, and 1 teaspoon of vanilla extract. Whisk until everything is well combined.

In a separate bowl, sift together 1 ½ cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. Now, gently fold the dry mix into the wet zucchini mix. Do this until just combined. It’s okay to have a few lumps; don’t overmix! If you want, fold in ½ cup of chopped walnuts or pecans for a nice crunch.

Baking Process

Now, pour the batter into your prepared baking dish. Use a spatula to smooth the top. Bake it in the preheated oven for about 30-35 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, the cake is ready. Once baked, take it out and let it cool completely in the pan. This cooling time is important for the frosting later.

Making the Cinnamon Cream Cheese Frosting

While your cake cools, it’s time to make the frosting. In a large bowl, beat 8 oz of softened cream cheese and ½ cup of softened unsalted butter together. Mix until creamy and fluffy. Gradually add 3 cups of powdered sugar. Keep beating until smooth. Then, add 1 teaspoon of vanilla extract and 1 teaspoon of ground cinnamon. If the frosting is too thick, you can add 1-2 tablespoons of milk for a better spread.

Once the cake is completely cool, spread the frosting generously over the top with a spatula. You can create swirls for a nice look or sprinkle some extra cinnamon powder on top. Slice it into squares, and enjoy!

Tips & Tricks

How to Squeeze Zucchini for Moisture

Zucchini holds a lot of water. Too much moisture can make your cake soggy. To squeeze zucchini, first wash and grate it. Then, place the grated zucchini in a clean kitchen towel or cheesecloth. Twist the cloth to wring out the water. This method is simple and effective. Aim to remove as much liquid as you can for the best results.

Best Practices for Baking

Baking is a science. Follow these practices for success:

– Measure accurately: Use dry measuring cups for flour and sugar. Use liquid measuring cups for oil and eggs.

– Oven temperature: Always preheat your oven. An accurate temperature helps the cake rise properly.

– Use the right pan: A 9×13 inch pan works best for this recipe. Avoid glass pans, as they can bake unevenly.

– Check for doneness: Insert a toothpick into the center. If it comes out clean, your cake is done.

Frosting Tips for Perfect Consistency

Getting the frosting just right is key. Follow these tips:

– Softening: Make sure your cream cheese and butter are soft. This helps create a smooth texture.

– Gradual mixing: Add powdered sugar slowly. This prevents clumps and helps achieve a creamy consistency.

– Adjust thickness: If your frosting is too thick, add a little milk. Mix until you get the desired spreadable texture.

– Decorate: Use a spatula to create swirls. A sprinkle of cinnamon on top adds a nice touch.

For the full recipe, follow the steps outlined above and enjoy this delicious treat!

Variations

Healthier Substitutions

You can make this zucchini cake healthier with a few easy swaps. Instead of using all-purpose flour, try whole wheat flour. It adds more fiber and nutrients. You can also replace some or all of the sugar with a natural sweetener like honey or maple syrup. Applesauce is a great substitute for oil. It keeps the cake moist and cuts down on calories. These changes can help you enjoy a guilt-free treat.

Flavor Variations for the Frosting

The cinnamon cream cheese frosting shines, but you can switch it up! Add a splash of orange zest for a bright twist. A touch of cocoa powder can turn it into a chocolatey delight. If you love nuts, mix in finely chopped pecans or walnuts for a crunchy texture. You can also try different spices like nutmeg or ginger for a unique flavor. These variations let you customize the frosting to match your taste.

Alternative Nut-Free Options

If you need a nut-free version, simply skip the walnuts or pecans. You can replace them with sunflower seeds. They add crunch without nuts. For those who want a different texture, try adding shredded coconut. It brings a fun chewiness to the cake. These options keep your zucchini cake safe for everyone while still being delicious. Enjoy experimenting with these alternatives!

Storage Info

How to Store Leftover Zucchini Cake

Store leftover zucchini cake in an airtight container. Keep it at room temperature for up to three days. If you want it to last longer, place it in the fridge. This will keep it fresh for about a week. Make sure to cover the frosting to prevent it from drying out.

Freezing Instructions

You can freeze zucchini cake for later enjoyment. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place the wrapped cake in a freezer-safe bag or container. This helps protect it from freezer burn. It can stay in the freezer for up to three months. When you’re ready to eat it, thaw it in the fridge overnight.

Best Practices for Reheating

To reheat your zucchini cake, preheat your oven to 350°F (175°C). Remove the cake from the fridge and let it sit for about 15 minutes. This helps it come to room temperature. Place the cake in the oven for about 10-15 minutes. This warms it up without drying it out. If you prefer, you can microwave a slice for about 20-30 seconds. Just be careful not to overheat it, or the cake may become dry. For the best flavor, enjoy it warm with a dollop of fresh frosting. For the full recipe, check the earlier sections.

FAQs

Can I use frozen zucchini for the recipe?

Yes, you can use frozen zucchini. Just make sure to thaw it first. Squeeze out the extra water. This step helps keep the cake from becoming too wet. Frozen zucchini works well if fresh isn’t available.

How to tell when the cake is done baking?

Check the cake with a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is done. It should be golden brown on top. You can also lightly press the surface. If it springs back, it’s ready to come out.

What can I substitute for eggs in this recipe?

You can use unsweetened applesauce as an egg substitute. Use ¼ cup of applesauce for each egg. This keeps the cake moist and adds sweetness. Another option is to use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes before using it in the batter. These swaps work well for this cake.

For the full recipe, check out the Zucchini Cake Delight with Creamy Cinnamon Swirl.

This article covered how to make a delicious zucchini cake with cinnamon cream cheese frosting. You learned the key ingredients, step-by-step instructions, and helpful tips for success.

Remember, you can adjust the recipe to fit your needs. Try different flavors or make it healthier. When stored properly, this cake can last and still taste great. Enjoy baking and sharing this tasty treat!

For the zucchini cake, gather these items: - 2 cups grated zucchini (squeezed dry) - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon salt - ½ cup chopped walnuts or pecans (optional) These ingredients come together to create a moist and flavorful cake. The zucchini adds moisture and a subtle sweetness that you won’t even notice. For the frosting, you will need: - 8 oz cream cheese, softened - ½ cup unsalted butter, softened - 3 cups powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 2 tablespoons milk (if needed for consistency) This frosting is rich and creamy. The cinnamon gives it a warm flavor that pairs perfectly with the cake. You can personalize your cake with optional add-ins: - ½ cup chopped walnuts or pecans - ½ cup raisins or chocolate chips These add-ins can add texture and extra flavor. You can mix and match based on what you like. They can make your cake unique and even more delightful. For the full recipe, check out the details provided earlier. Enjoy baking! Start by preheating your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish. This helps the cake not stick. Next, take 2 cups of grated zucchini and squeeze it dry. This step is key. If there's too much water, the cake may turn soggy. In a large bowl, mix the dry zucchini, 1 cup of granulated sugar, ½ cup of brown sugar, ½ cup of vegetable oil, 3 eggs, and 1 teaspoon of vanilla extract. Whisk until everything is well combined. In a separate bowl, sift together 1 ½ cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. Now, gently fold the dry mix into the wet zucchini mix. Do this until just combined. It's okay to have a few lumps; don't overmix! If you want, fold in ½ cup of chopped walnuts or pecans for a nice crunch. Now, pour the batter into your prepared baking dish. Use a spatula to smooth the top. Bake it in the preheated oven for about 30-35 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, the cake is ready. Once baked, take it out and let it cool completely in the pan. This cooling time is important for the frosting later. While your cake cools, it's time to make the frosting. In a large bowl, beat 8 oz of softened cream cheese and ½ cup of softened unsalted butter together. Mix until creamy and fluffy. Gradually add 3 cups of powdered sugar. Keep beating until smooth. Then, add 1 teaspoon of vanilla extract and 1 teaspoon of ground cinnamon. If the frosting is too thick, you can add 1-2 tablespoons of milk for a better spread. Once the cake is completely cool, spread the frosting generously over the top with a spatula. You can create swirls for a nice look or sprinkle some extra cinnamon powder on top. Slice it into squares, and enjoy! Zucchini holds a lot of water. Too much moisture can make your cake soggy. To squeeze zucchini, first wash and grate it. Then, place the grated zucchini in a clean kitchen towel or cheesecloth. Twist the cloth to wring out the water. This method is simple and effective. Aim to remove as much liquid as you can for the best results. Baking is a science. Follow these practices for success: - Measure accurately: Use dry measuring cups for flour and sugar. Use liquid measuring cups for oil and eggs. - Oven temperature: Always preheat your oven. An accurate temperature helps the cake rise properly. - Use the right pan: A 9x13 inch pan works best for this recipe. Avoid glass pans, as they can bake unevenly. - Check for doneness: Insert a toothpick into the center. If it comes out clean, your cake is done. Getting the frosting just right is key. Follow these tips: - Softening: Make sure your cream cheese and butter are soft. This helps create a smooth texture. - Gradual mixing: Add powdered sugar slowly. This prevents clumps and helps achieve a creamy consistency. - Adjust thickness: If your frosting is too thick, add a little milk. Mix until you get the desired spreadable texture. - Decorate: Use a spatula to create swirls. A sprinkle of cinnamon on top adds a nice touch. For the full recipe, follow the steps outlined above and enjoy this delicious treat! {{image_2}} You can make this zucchini cake healthier with a few easy swaps. Instead of using all-purpose flour, try whole wheat flour. It adds more fiber and nutrients. You can also replace some or all of the sugar with a natural sweetener like honey or maple syrup. Applesauce is a great substitute for oil. It keeps the cake moist and cuts down on calories. These changes can help you enjoy a guilt-free treat. The cinnamon cream cheese frosting shines, but you can switch it up! Add a splash of orange zest for a bright twist. A touch of cocoa powder can turn it into a chocolatey delight. If you love nuts, mix in finely chopped pecans or walnuts for a crunchy texture. You can also try different spices like nutmeg or ginger for a unique flavor. These variations let you customize the frosting to match your taste. If you need a nut-free version, simply skip the walnuts or pecans. You can replace them with sunflower seeds. They add crunch without nuts. For those who want a different texture, try adding shredded coconut. It brings a fun chewiness to the cake. These options keep your zucchini cake safe for everyone while still being delicious. Enjoy experimenting with these alternatives! Store leftover zucchini cake in an airtight container. Keep it at room temperature for up to three days. If you want it to last longer, place it in the fridge. This will keep it fresh for about a week. Make sure to cover the frosting to prevent it from drying out. You can freeze zucchini cake for later enjoyment. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place the wrapped cake in a freezer-safe bag or container. This helps protect it from freezer burn. It can stay in the freezer for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. To reheat your zucchini cake, preheat your oven to 350°F (175°C). Remove the cake from the fridge and let it sit for about 15 minutes. This helps it come to room temperature. Place the cake in the oven for about 10-15 minutes. This warms it up without drying it out. If you prefer, you can microwave a slice for about 20-30 seconds. Just be careful not to overheat it, or the cake may become dry. For the best flavor, enjoy it warm with a dollop of fresh frosting. For the full recipe, check the earlier sections. Yes, you can use frozen zucchini. Just make sure to thaw it first. Squeeze out the extra water. This step helps keep the cake from becoming too wet. Frozen zucchini works well if fresh isn’t available. Check the cake with a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is done. It should be golden brown on top. You can also lightly press the surface. If it springs back, it’s ready to come out. You can use unsweetened applesauce as an egg substitute. Use ¼ cup of applesauce for each egg. This keeps the cake moist and adds sweetness. Another option is to use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes before using it in the batter. These swaps work well for this cake. For the full recipe, check out the Zucchini Cake Delight with Creamy Cinnamon Swirl. This article covered how to make a delicious zucchini cake with cinnamon cream cheese frosting. You learned the key ingredients, step-by-step instructions, and helpful tips for success. Remember, you can adjust the recipe to fit your needs. Try different flavors or make it healthier. When stored properly, this cake can last and still taste great. Enjoy baking and sharing this tasty treat!

Zucchini Cake with Cinnamon Cream Cheese Frosting

Indulge in this Zucchini Cake Delight with Creamy Cinnamon Swirl that will make your taste buds dance! This moist and flavorful cake combines grated zucchini, a blend of sugars, and a hint of cinnamon, topped with a luscious cream cheese frosting. Perfect for dessert or a sweet treat any time of day. Want to impress your guests? Click to explore the full recipe and learn how easy it is to create this delicious delight at home!
Print Recipe Pin Recipe

Ingredients
  

2 cups grated zucchini (squeezed dry)

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

½ cup chopped walnuts or pecans (optional)

For the Cinnamon Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

2 tablespoons milk (if needed for consistency)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

    In a large mixing bowl, whisk together the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

      In a separate bowl, sift together the flour, baking soda, baking powder, ground cinnamon, and salt.

        Gradually fold the dry ingredients into the wet zucchini mixture until just combined. Be careful not to overmix – it’s fine if there are a few lumps.

          If desired, fold in the chopped walnuts or pecans for an extra crunch.

            Pour the batter evenly into the prepared baking dish and smooth the surface with a spatula.

              Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let cool completely in the pan.

                While the cake cools, prepare the cinnamon cream cheese frosting. In a large bowl, beat the softened cream cheese and unsalted butter together until creamy and fluffy.

                  Gradually add the powdered sugar, continuing to beat until combined. Add the vanilla extract and ground cinnamon, and mix until smooth. If the frosting is too thick, add a tablespoon or two of milk to reach your desired consistency.

                    Once the cake is completely cool, spread the frosting generously over the top using a spatula. For a decorative look, you can create swirls with the spatula or sprinkle extra cinnamon powder on top.

                      Slice into squares and serve!

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                          WANT TO SAVE THIS RECIPE?