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The_market_Spring_Fling_Cake_recipe
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Spring Fling Cake

A delightful layered zucchini cake topped with a fluffy cream cheese frosting and all the fresh fruit you can imagine, this gorgeous Spring Fling Cake is the perfect celebratory cake for spring.
Course Dessert
Cuisine American
Keyword Spring Fling Cake, The Market Spring Fling Cake
Prep Time 30 minutes
Cook Time 50 minutes
Servings 10 servings
Calories
Author Eva Fry

Ingredients

For the cake:

  • 2 1/2 cups shredded zucchini
  • 1 1/4 cups sugar
  • 5 eggs
  • 1/4 cup vegetable oil
  • zest of one orange
  • 1 cup sour cream
  • 1/2 tablespoon plus 1/2 teaspoon vanilla extract for frosting
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Pinch of salt

For the frosting:

  • 3/4 cup cream cheese at room temperature
  • 1/4 cup butter at room temperature
  • 2 cups powdered sugar
  • 1/2 tablespoon vanilla extract
  • 1/2 cup heavy cream

Apricot Glaze

  • 1 tablespoon apricot jam
  • 1 teaspoon water

Fruit for the cake:

  • 1 pint strawberries cleaned, stemmed and sliced
  • 4 kiwi fruit peeled and sliced
  • 2 mangoes peeled and sliced
  • 1 pint blueberries or raspberries
  • one clementine peeled
  • Or whatever you like and is in season

Instructions

  • Preheat oven to 350.° Grease and flour 2 9-inch round cake pans.
  • In a stand mixer or large bowl, beat together shredded zucchini, eggs, sugar, oil, sour cream and 1/2 tablespoon vanilla.
  • Combine flour, baking powder, salt, and baking soda and sift to add to the wet mixture. Continue to beat until well-combined. The batter should be fairly wet and easy to pour.
  • Pour the batter into the prepared cake pans and bake for 50 to 60 minutes. It is done when a toothpick inserted into the center comes out clean.
  • Cool on a rack for 10 minutes, then remove the cake from the pan and allow it to cool completely for a few hours.
  • While the cake is cooling, prepare the frosting. Beat together the cream cheese, vanilla extract and butter until smooth.
  • While continuing to beat, gradually add the powdered sugar. Keep mixing until it's all incorporated and smooth.
  • In a separate bowl, whip the heavy cream until stiff peaks form.
  • Fold cream into the frosting. Be careful not to overmix.
  • Cut the cooled cake, making either two or three even layers.
  • Use the bottom of the cake that was baked in the pan as the top of the cake as it is perfectly flat and will hold the frosting and fruit perfectly.
  • Spread a layer of frosting over each inner layer. Then add a layer of fruit on top of the frosting. Stack the layers of cake together.
  • Evenly frost the top of the cake and the sides. Arrange the fruit in circles overlapping the fruit all over the top of the cake.
  • For the apricot glaze, heat the apricot jam in a small saucepan and add a teaspoon of water to thin.  Stir frequently.  If your jam has chunks of apricot in it, then strain it through a fine-mesh sieve so that you have just the glaze without any fruit.
  • Using a pastry brush, gently glaze the fruit on the top of the cake.  Only glaze the fruit, not any frosting that is peeking through, otherwise, it will be a brownish-orange color.
  • Refrigerate until ready to serve.