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Eggplant Cake Recipe

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This soft and moist eggplant cake is filled and frosted in rich and creamy chocolate fudge frosting and decorated with a banner. Definitely a unique recipe!
Course Cake, Dessert
Cuisine American
Prep Time 10 mins
Cook Time 45 mins
Decorating time 15 mins
Total Time 1 hr 10 mins
Servings 9 Slices
Calories 3425
Author CakeWhiz


  • 2 cups All-purpose flour
  • cups Sugar Granulated
  • ½ cup Oil
  • ½ cup Milk
  • 3 Eggs Large
  • 1 tsp Cinnamon powder
  • 1 tbsp Vanilla extract
  • 1 tsp Baking soda
  • ¼ tsp Baking powder
  • 1 cup Eggplant Finely chopped
  • 2 tbsp Coconut Shredded
  • 2 cups Chocolate buttercream icing


  • Chop your eggplant as small as you can and keep it aside.
  • In a deep bowl, add sugar, eggs and oil and mix everything until it’s well-blended.
  • Add flour, eggplant, milk, cinnamon powder, vanilla extract, baking soda and baking powder. Mix everything.
  • When everything is blended, add shredded coconut.
  • Give your batter one last beating.
  • Pour this batter into a greased/floured round cake pan (Dimensions 8x3) and bake for 45 minutes at 350 degrees.
  • When the cake cools down, fill and frost it in chocolate buttercream icing and stick a 4th of July banner on top of the cake. Enjoy!


  • This cake makes a dome when it’s done baking. I don’t like cutting it out and wasting it. Instead, when I take it out of the oven, I use a clean kitchen towel to press gently on the top. That’s it! The top of the cake will flatten out.
  • Store leftovers in a sealed container in the fridge for up to 3 days. 


Calories: 3425kcal | Carbohydrates: 508g | Protein: 47g | Fat: 134g | Saturated Fat: 18g | Cholesterol: 503mg | Sodium: 1512mg | Potassium: 960mg | Fiber: 11g | Sugar: 311g | Vitamin A: 910IU | Vitamin C: 1.8mg | Calcium: 330mg | Iron: 14.6mg