With the addition of Fresh California Avocados, this moist, buttermilk cake with creamy chocolate frosting is a great alternative to a traditional birthday cake.
California Avocado Birthday Cake
Nutritional Highlights (per serving)
|2 1/4||cups||sifted cake flour (sifted before measuring)|
|2||Tbsp.||butter, at room temperature|
|1||ripe, Fresh California Avocado, seeded, peeled, and pureed until smooth in a food processor or blender (do not simply mash)|
|California Avocado Chocolate Frosting (recipe follows)|
|California Avocado Chocolate Frosting|
|2 3/4||cups||confectioner’s sugar|
|6||Tbsp.||unsweetened cocoa powder|
|1/2||ripe, Fresh California Avocado, seeded peeled, and pureed|
|3||Tbsp.||butter, at room temperature|
|1||Tbsp.||milk, or more as needed to thin|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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. Set aside.
- Sift together the flour, baking powder, baking soda, and salt in a bowl.
- In the bowl of a stand mixer, beat the pureed avocado 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 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 a medium bowl, sift together the confectioner’s sugar and cocoa powder.
- In the bowl of a stand mixer, cream the butter with the pureed avocado until smooth. Gradually add the sugar mixture, adding a Tbsp. of the milk for moisture. Blend in the vanilla. Beat until light and fluffy, adjusting the consistency with more milk or sugar.
- Place one of the cakes on a plate or platter. Spread with one third of the frosting. Place remaining cake on top. Spread top and sides of cake with remaining frosting. Serve.
Beverage pairing: Delicious with cold milk or hot coffee.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 279 (IU); Vitamin C 2 mg; Calcium 83 mg; Iron 3 mg; Vitamin D 13 (IU); Folate 83 mcg; Omega 3 Fatty Acid 0.066 g
% Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 8%; Iron 15%