California Avocado Birthday Cake

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Nutritional Highlights (per serving)

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11 g
Total Fat
77 g
Total Carbs
6 g
55 mg
 California Avocado Birthday Cake

With the addition of Fresh California Avocados, this moist, buttermilk cake with creamy chocolate frosting is a great alternative to a traditional birthday cake.


Serves: 10
2 1/4  cups  sifted cake flour (sifted before measuring)
tsp.  baking powder
tsp.  baking soda
1/2  tsp.  salt
Tbsp.  butter, at room temperature
  ripe, Fresh California Avocado, seeded, peeled, and pureed until smooth in a food processor or blender (do not simply mash)
cup  sugar
tsp.  vanilla extract
  large eggs
cup  low-fat buttermilk
  California Avocado Chocolate Frosting (recipe follows)
    California Avocado Chocolate Frosting
2 3/4  cups  confectioner’s sugar
Tbsp.  unsweetened cocoa powder
1/2    ripe, Fresh California Avocado, seeded peeled, and pureed
Tbsp.  butter, at room temperature
Tbsp.  milk, or more as needed to thin
tsp.  vanilla extract

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados



  1. 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.
  2. Sift together the flour, baking powder, baking soda, and salt in a bowl.
  3. 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.
  4. 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.

 Chocolate Frosting:

  1. While the cakes are cooling, prepare the frosting. In a medium bowl, sift together the confectioner’s sugar and cocoa powder.
  2. 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.


  1. 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.

Calories 420
Total Fat 11 g
Trans Fat 0 g
Saturated Fat 5 g
Monounsaturated Fat 4.5 g
Polyunsaturated Fat 1 g
Total Carbs 77 g
Dietary Fiber 3 g
Total Sugar 49 g
Protein 6 g
Cholesterol 55 mg
Sodium 360 mg
Potassium 250 mg

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%


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Chris Scheuer

Chris Scheuer, Café Sucre Farine

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