For the cake:

• ▢ 2 ½ cups all-purpose flour (300 grams)
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon ground cinnamon
• ▢ 10 tablespoons unsalted butter , melted and cooled (145 grams)
• ▢ 1 ½ cups granulated sugar (300 grams)
• ▢ 3 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup buttermilk (125 ml)
• ▢ 1 ½ cups grated zucchini (275 grams)

For the caramel:

• ▢ ¾ cup granulated sugar (150 grams)
• ▢ 2 tablespoons light corn syrup
• ▢ 2 tablespoons water
• ▢ ½ cup heavy cream (120 ml)
• ▢ 2 tablespoons unsalted butter cubed
• ▢ ½ teaspoon coarse salt
• ▢ 1 teaspoon vanilla extract

For the cream cheese frosting:

• ▢ 8 ounces cream cheese , softened to room temperature (227 grams)
• ▢ ½ cup unsalted butter , softened to room temperature (113 grams)
• ▢ 4 cups powdered sugar , sifted (455 grams)
• ▢ 1-3 tablespoons milk or heavy cream
• ▢ 1 teaspoon vanilla extract

To make the cake:

• Preheat your oven to 350°F (175°C). Prepare three 6-inch round cake pans by generously greasing them with nonstick cooking spray. For extra assurance, line the bottoms of the pans with parchment paper. This preparation is key for easy removal of your delicate cake layers.
• In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This step ensures all dry ingredients, especially the leavening agents and spices, are evenly distributed throughout the batter. Set this mixture aside.
• In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl and a hand-held mixer), beat the melted and cooled unsalted butter with the granulated sugar for about 1 minute until well combined and slightly lightened. Add the large eggs one at a time, mixing well after each addition to ensure proper emulsification. Stir in the vanilla extract.
• Gradually incorporate the dry flour mixture into the wet ingredients in three separate additions, alternating with the buttermilk. Start and end with the flour mixture. Mix on low speed until just combined; be careful not to overmix, as this can result in a dense cake. Scrape down the sides and bottom of the bowl as needed to ensure a uniform batter. Gently fold in the grated zucchini. The zucchini provides essential moisture, keeping the cake incredibly tender.
• Divide the cake batter evenly among your three prepared 6-inch cake pans. Bake for approximately 20-25 minutes, or until a wooden toothpick inserted into the center of each cake comes out clean, and the centers spring back when lightly pressed. Allow the cakes to cool in their pans for 5 minutes before carefully inverting them onto a wire rack to cool completely.

To make the caramel:

• In a medium, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Place the saucepan over medium-high heat. Stir gently with a heat-resistant spatula just until the sugar completely dissolves. Once the sugar is dissolved, stop stirring. Continue to cook, occasionally swirling the pan to ensure even caramelization, until the mixture transforms into a beautiful deep amber color, which typically takes about 8-10 minutes. Watch it closely, as caramel can burn quickly once it starts to change color.
• Immediately remove the caramel from the heat. Carefully and slowly whisk in the heavy cream. Be prepared for the mixture to bubble up and release a significant amount of steam – this is a normal reaction! Return the caramel to medium heat and continue to cook, stirring frequently, until any hardened sugar crystals dissolve and the caramel becomes completely smooth and cohesive. Remove from the heat again and stir in the cubed unsalted butter, coarse salt, and vanilla extract. Allow the caramel to cool completely to room temperature. It will thicken considerably as it cools, achieving that perfect gooey consistency for your cake.

To make the cream cheese buttercream:

• In a large mixing bowl, beat together the softened cream cheese and unsalted butter on medium-high speed until the mixture is light, fluffy, and perfectly smooth, ensuring there are absolutely no lumps of cream cheese. Gradually add the sifted powdered sugar, one cup at a time, mixing until it’s fully incorporated and smooth. Stir in the vanilla extract. If your frosting appears too thick, add milk or heavy cream, one tablespoon at a time, until it reaches your desired spreadable consistency. Beat until the buttercream is smooth, creamy, and glossy.

To assemble the cake:

• First, let’s prepare your luscious caramel filling. In a separate bowl, scoop out approximately 1 cup of the prepared cream cheese buttercream. Gradually mix in about 1/4 cup of the *cooled* (it’s crucial that it’s not hot!) homemade caramel sauce. Stir until you achieve a thin but still spreadable filling. The consistency should be thick enough to remain between the cake layers without flowing out over the sides. Adjust the amount of caramel to suit your taste and desired consistency.
• Place your first fully cooled cake layer onto a cake stand or your chosen serving plate. Evenly spread half of the prepared caramel filling on top, being sure to leave an approximate 1/2-inch border around the edge. This border acts as a dam, helping to contain the filling once the next layer is added. Carefully place the second cake layer on top, then spread the remaining caramel filling, again leaving a neat border. Finally, top with the third and final cake layer.
• Using the remaining cream cheese frosting, generously frost the entire cake. Begin by applying a thin crumb coat to seal in any loose crumbs, then build up a smooth, even coating all over the top and sides of the cake. For the best possible finish, chill the frosted cake in the refrigerator for at least 30 minutes. This chilling period allows the frosting to firm up, making the final caramel drizzle much easier to apply neatly and preventing it from melting the frosting.
• Once the cake is chilled, remove it from the fridge. Take your remaining homemade caramel sauce. If it has become too thick to pour smoothly, gently warm it in the microwave in very short 10-second intervals, stirring after each, until it reaches a perfectly pourable consistency. *It is critical that the caramel is only slightly warm, not hot*, as hot caramel will quickly melt your beautifully set cream cheese frosting. Pour the caramel sauce over the top of the cake, using a small offset spatula or the back of a spoon to gently guide it over the edges, creating inviting drips down the sides. You might not need all of the caramel; any extra can be saved for topping ice cream or other desserts!
• Store your magnificent Zucchini Caramel Cake in the refrigerator until you are ready to serve. For optimal flavor and texture, allow the cake to sit at room temperature for approximately 20-30 minutes before slicing and enjoying. This allows the frosting and cake to soften slightly, enhancing the overall experience.

Expert Tips for Your Zucchini Caramel Cake:

• Make-Ahead Mastery: Planning is your best friend when creating this layered cake! Baked cake layers can be individually wrapped in plastic and stored in the refrigerator for up to 3 days, or double-wrapped and frozen for 1-2 months. Always thaw frozen layers completely in their wrappings before beginning assembly. The homemade caramel sauce can also be prepared well in advance; store it in an airtight container in the fridge for up to 2 weeks. The cream cheese frosting can be made up to 5 days ahead and refrigerated; simply re-whip it briefly before use to restore its creamy, spreadable texture.
• Pan Size Flexibility: While this recipe is perfectly scaled for a beautiful three-layer 6-inch cake, it can certainly be adapted to bake in two 8-inch round cake pans for a slightly larger and shorter cake. If you opt for 8-inch pans, increase the baking time to approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean. For the caramel filling in an 8-inch cake, combine 1/2 cup of cream cheese frosting with about 2 tablespoons of caramel.
• Yield: This recipe makes one generously sized 6-inch layer cake, which is perfect for serving between 12 and 16 people, depending on how large you slice each portion.
• Inspiration Source: The delectable caramel sauce recipe and the overall inspiration for this elegant layer cake are wonderfully adapted from the Layered cookbook by Tessa Huff – a truly invaluable resource for any baking enthusiast!

Crafting this Zucchini Caramel Cake brings together simple ingredients into an extraordinary dessert, perfect for making any occasion feel special. Enjoy the baking process and the delicious results!