How to Bake a Fizzy Cherry Soda Cake
Oh, I swear, this zucchini swirl coffee cake is my secret weapon when I need some comfort—yet I want it to look like I put a lot of effort into it! Growing up, my grandma’s bakery shop always had a drawer full of these beautiful, golden-brown cakes that seemed to disappear faster than I could grab a slice. Honestly, I loved the smell of it baking in the oven — it’s that warm, cinnamon-spiced aroma that just bubbles inside you and makes everything feel cozy. Now, I’ve made this countless times in my own kitchen, and let me tell you, it’s surprisingly easy. It’s basically a mix of buttery batter with a surprise swirl of grated zucchini and cinnamon-spiced filling, topped with a shiny glaze. Trust me, this one’s a lifesaver on busy nights or when I want to impress without breaking a sweat. Plus, it’s kid-approved—my little kids actually ask for seconds every time I make it. So, if you’re craving something sweet and moist but also wholesome, stick around. I’ll walk you through every step — and I promise, it’s easier than you think!
What is Zucchini Swirl Coffee Cake?
This zucchini swirl coffee cake is one of those recipes that feels like a hug in food form. Think of it as a moist, tender cake that’s packed with fresh zucchini, which keeps it super soft and subtly veggie-licious. The swirl is basically a cinnamon-spiced filling that gets marbled through the batter, giving each slice that gorgeous, swirled look—and a burst of warm, sweet flavor. The name comes from how the zucchini is folded into the batter, creating that marbled, luscious effect, kinda like a crumb cake, but with a fresh green twist. It’s essentially a breakfast cake, a dessert, or even a 3 pm snack—whatever you want to call it, it’s comforting, charming, and absolutely delicious. I love it because it’s a sneaky way to get kids to eat their veggies while they enjoy something sweet. Plus, with ingredients like grated zucchini, all it takes is a box grater and some simple pantry staples. That’s right—no fancy equipment or hard-to-find ingredients needed!
Why you’ll love this recipe?
What I love most about this zucchini swirl coffee cake is how it manages to be both cozy and elegant at the same time. The flavor? Oh, it’s a heaven of cinnamon, vanilla, and just a hint of nutty zucchini that melts in your mouth. The aroma alone—trust me—will fill your entire house with warmth, and everyone will be asking what smells so good (hint: it’s this cake!). Another reason I keep coming back to this recipe is how foolproof it is. I’ve tested it with different types of zucchinis—organic, garden-fresh, even frozen ones (yes, frozen, and it works beautifully)—and it’s still perfect every time. My favorite part? It’s incredibly easy to make. The batter comes together quickly, and the swirl gives it that professional bakery look, but honestly, it’s just me and my spoon doing the magic. This cake is budget-friendly, made with simple ingredients, and versatile—served warm for breakfast with coffee, or cold with a dollop of whipped cream for dessert. It’s great for brunch, family gatherings, or even because I need a home-baked treat after a long day. And yes, it’s healthy enough to justify a second slice—though I totally don’t judge if you don’t!
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This cake is all about simple, straightforward steps. First, you grate fresh zucchini and squeeze out excess moisture—that’s the secret to keeping it moist but not watery. Then, you prepare a cinnamon-sugar filling with a cozy, spicy aroma. The batter itself is a tender mixture of butter, sugar, eggs, vanilla, and flour, with grated zucchini folded right in. You pour half into your pan, dollop with the filling, swirl to create that pretty marbled effect, and then top with the remaining batter. Bake until golden and serve either warm or cooled. Honestly, it’s almost foolproof—just don’t overmix, and keep an eye on it near the end, because every oven runs a little differently. This recipe makes a generous 9×9-inch cake—perfect for my family of five or a small gathering. I love that it’s almost like making a quick loaf, but the swirl elevates it to special status. Plus, the smell fills the house with cozy goodness. Once it’s out of the oven, a glossy glaze drizzled over the top makes all the difference—trust me on that!
Ingredients
For the Main Batter:
– 1/2 cup unsalted butter, softened — I always use good quality butter for the best flavor, but margarine works okay too.
– 1 cup granulated sugar — I’ve tested with coconut sugar, and it still turned out great.
– 2 large eggs — at room temperature helps with better mixing.
– 1 teaspoon vanilla extract — makes the flavor pop.
– 1 1/2 cups all-purpose flour — plain, nothing fancy needed.
– 1 teaspoon baking powder — some baking soda works in a pinch if you don’t have baking powder.
– 1/2 teaspoon salt — enhances the sweetness and flavor.
– 1 cup grated zucchini — I use a fine grater, and I always squeeze out the moisture with a clean dish towel, so it doesn’t make the batter soggy.
For the Filling:
– 1/3 cup brown sugar — adds warmth.
– 1 teaspoon cinnamon — the magic spice.
– 2 tablespoons softened butter or coconut oil — to help the filling stick and spread easily.
– 1/4 cup chopped walnuts or pecans (optional) — for crunch if you love that texture.
– Pinch of salt — balances the sweetness.
For the Glaze:
– 1/2 cup powdered sugar
– 1-2 teaspoons milk (or almond milk)
– 1/4 teaspoon vanilla or lemon zest for brightness — customize as you like.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9×9-inch square pan or line it with parchment paper—trust me, this makes life so much easier when it’s time to serve. I usually give it a quick spray of baking spray with a little flour, just to avoid any sticky situations. While it’s heating up, grab your zucchini, and grate it using the fine side of your box grater. Then, squeeze out as much moisture as you can—it makes a huge difference in keeping the cake tender and moist without turning it into a soggy mess.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the flour, baking powder, and salt. This helps distribute everything evenly and prevents clumps—because nobody wants lumpy bites. I always do this before wet ingredients; it makes the batter come together smoother and fluffier.
Step 3: Mix Wet Ingredients
In a larger bowl, cream the softened butter and sugar until it’s light and fluffy—about 2-3 minutes. Add the eggs one at a time, mixing well after each. Then, stir in the vanilla extract. The mixture should look smooth and slightly pale—a sign that you did it right. I’ve tested this with almond or coconut milk instead of regular milk, and it actually made the batter even creamier—that’s a little trick I love.
Step 4: Combine
Gradually add your dry ingredients into the wet mixture, mixing gently just until combined. No overmixing! Overworking the batter can make the cake dense and tough, which is the last thing we want. Fold in the grated zucchini gently, just enough to distribute evenly. That subtle green speckle is basically my personal badge of zucchini authenticity.
Step 5: Prepare Filling
Mix together the brown sugar, cinnamon, and softened butter until crumbly but sticky. If you’re feeling fancy, stir in nuts or some dried fruit—you can mix things up depending on your mood or what’s in the pantry. This filling smells amazing while you’re preparing it and makes the cake feel extra special.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan, spreading it evenly. Dot with half of the cinnamon swirl mixture, then gently swirl a knife or toothpick through the batter to create pretty marbled patterns. Repeat with the remaining batter and filling—remember, gentle is key here. You want pretty streaks, not a mess.
Step 7: Bake
Pop it in the oven and bake for 40-45 minutes. Check for doneness with a toothpick—if it comes out clean, you’re done. Every oven bakes a little differently, so start checking around 38 minutes. The top should turn golden, and the smell will have you drooling from across the room. If it’s getting too dark but still needs time, loosely tent it with foil to avoid burning the edges.
Step 8: Cool & Glaze
Once out, let the cake cool in the pan for about 15 minutes before transferring to a wire rack. If you’re eager to serve, wait at least 20 minutes for it to settle—this helps avoid crumbles. Mix the powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake. It’s the perfect finish—it makes the cake look bakery-worthy, but it’s really just a simple touch.
Step 9: Slice & Serve
I prefer slicing the cake once it’s fully cooled—start from the edges and work inward for neat pieces. For an extra special presentation, serve with a dollop of whipped cream or a sprinkle of extra cinnamon. It’s wonderful warm, but I actually love it cold too—easier to cut and slice neatly. My kids always ask for this with a glass of cold milk, and I do too—because comfort food doesn’t get better than this.
What to Serve It With
This zucchini swirl coffee cake is super versatile, and I’ve found myself serving it in all sorts of ways. For breakfast, a simple cup of hot coffee or a mild latte pairs beautifully—kind of like a homemade bakery treat on a lazy Saturday morning. When I serve it for brunch, I love adding fresh berries or a side of vanilla yogurt—makes it feel a little more fancy. As dessert, a scoop of vanilla ice cream or a drizzle of caramel is irresistible, especially if it’s still slightly warm. My family’s favorite way? Honestly, just as is—warm slices right out of the oven, the glaze melting slightly into each bite. And it’s also a cozy snack on a chilly afternoon, paired with tea and good conversation. We’ve even packed slices for picnics or weekend potlucks—everyone always asks for the recipe.
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
Over the years, I’ve picked up some tricks to make this even better. First, don’t skip squeezing out the zucchini moisture—that tiny step makes a huge difference in the texture. When mixing your batter, fold gently to keep it light—overmixing can turn this into a dense brick. For the swirl pattern, I recommend layering carefully and using a light touch with your knife—you want pretty, not raggedy. If you’re feeling adventurous, try swapping out the cinnamon at the last minute for a dash of nutmeg or cardamom—totally delicious! I tested using almond flour instead of all-purpose, and it’s fine if you adjust the amount; just know it makes the cake denser sometimes. When baking, keep an eye on the time, especially if your oven runs hot. I once overbaked it by 5 minutes, and the texture turned a bit dry—it’s a lesson I learned the hard way! Last but not least, the glaze—play with flavors here. Adding lemon zest brightens it up, while some cream cheese mixed into the glaze makes it super creamy and tangy. Every batch I make is a little different, but that’s part of the fun, right?
Storing and Reheating Tips
This cake stays fresh pretty well for about 2 days at room temperature, tightly covered with foil or stored in an airtight container. Just don’t leave it out in the sun—zucchini can spoil quickly if it gets too warm. If you want to keep it longer, pop it in the refrigerator for 3-4 days, and I recommend bringing slices to room temperature before serving—they taste way better. To freeze, wrap individual slices tightly in plastic wrap, then foil, and store for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds for that just-baked feel. Keep the glaze separate until ready to serve—you can add it fresh or reheat the cake slightly and drizzle afterward. A quick note: if you forget the glaze, the cake is still delicious—a little dusting of powdered sugar works too, or a smear of cream cheese frosting if you’re feeling decadent. It’s really about making it fit your schedule and taste buds!
Frequently Asked Questions
Final Thoughts
This zucchini swirl coffee cake has become a favorite in my home because it’s forgiving, pretty, and always delicious. I love how simple ingredients come together into something that looks like it’s straight from the bakery, but I made it right in my own kitchen. It’s a recipe that’s great for beginners, but also something I keep refining and playing with—because every batch feels new and exciting. Whether I serve it for breakfast, to guests, or just because I deserve a treat, it’s always a hit. Plus, I get to sneak in some veggies, which makes me feel a little healthier while indulging in something sweet. If you give this a try, I’d love to hear how it turned out—tag me on social or leave a comment below. Happy baking, friends—hope your kitchen smells as good as mine when this is in the oven!
Cherry Dr Pepper Cake
Ingredients
Method
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly spray a 9x13 baking dish with baking spray.
- Remove cherries from jar, reserving liquid for frosting. Slice cherries in halves, then in quarters. Keep some cherries with stems for garnish.
- In a large bowl, combine the dry cake mix and cherry Dr Pepper. Mix on low until just combined.
- Stir in sliced cherries with a large spoon.
- Pour the batter into the prepared dish and bake for 28 minutes, until a toothpick comes out clean. Cool completely.
- In a mixer, cream softened butter and 1/4 cup of reserved cherry juice until smooth.
- Gradually add powdered sugar until a firm frosting forms. If too thin, add more powdered sugar.
- Spread frosting over cooled cake.
- Gently score the cake into servings, garnish each with a cherry stem if available.
- Chill in refrigerator for 30 minutes to set frosting.
- Sprinkle chocolate shavings over the frosting before serving.
