Recipe Provided By the California Avocado Commission
This moist cake recipe uses Fresh California Avocado in place of some of the butter or shortening used in a traditional buttermilk cake. With a raspberry filling and topped with creamy key lime buttercream frosting it’s simply delicious!
Avocado Cake with Raspberry Filling and Key Lime Buttercream Frosting
This moist cake recipe uses Fresh California Avocado in place of some of the butter or shortening used in a traditional buttermilk cake.
- Baking spray
- 2 ¼ cups sifted cake flour (sifted before measuring)
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 ripe, Fresh California Avocado, seeded, peeled, and pureed in a food processor or blender until smooth
- 2 Tbsp. butter, at room temperature
- 1 cup sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 1 cup low-fat buttermilk
- – Key Lime Buttercream Frosting (recipe follows) –
- ½ cup raspberry jam, for filling
- ½ ripe, Fresh California Avocado, seeded and peeled
- 3 Tbsp. butter, at room temperature
- 2 Tbsp. low-fat cream cheese
- 4 cups confectioner’s sugar
- 1 tsp. key lime (or regular lime) zest
- 2 Tbsp. key lime (or regular lime) juice
- 1 tsp. vanilla extract
- 1 Tbsp. milk, or more as needed to thin
- Preheat oven to 325 degrees F. Spray two 8-inch round cake pans with baking spray. Line bottom of each pan with a round of parchment paper, and then spray the parchment with baking spray. Set aside.
- Sift together the flour, baking powder, baking soda, and salt in a bowl; set aside.
- In the bowl of a stand mixer, beat the pureed avocado and the butter with the sugar until completely combined. Beat in vanilla. Beat in eggs one at a time, mixing well after each addition. With the mixer on low speed, beat in all of the buttermilk until just combined. Add the flour mixture in 3 additions, mixing each addition until just combined. Once all flour is incorporated, increase mixing speed to medium and beat for 20 seconds longer. Be careful to not over mix.
- Divide batter among the two prepared cake pans. Bake until golden on top and a wooden pick inserted in center comes out clean, about 25 minutes. Cool cakes in pans on racks for 10 minutes before inverting, removing parchment paper, and cooling completely.
- While the cakes are cooling, prepare the frosting.
- In the bowl of a stand mixer, cream the pureed avocado with the butter and cream cheese until smooth. With mixer on low speed, gradually add the confectioner’s sugar. Once all the sugar is incorporated, add the lime juice and the vanilla. Add milk, as needed until frosting is light and fluffy. Increase mixing speed to medium and beat for 5 minutes. If frosting is too thin, add a bit more confectioner’s sugar, if too thick adjust by adding a bit more milk.
- Place one of the cakes on a plate or platter. Spread the raspberry jam evenly over the surface. Place remaining cake on top. Spread or pipe top and sides of cake with buttercream.
- Serving Suggestion: For the tall 3 layer cake (pictured) 1 1/2 cake recipes and a single recipe of buttercream was used. An open star decorating tip (such as a Wilton 199) was used to create the whimsical frosting design.
- Beverage pairing: Delicious with a glass of milk.