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
Total Time: 25 min
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%
Ingredients2 1/4 cups sifted cake flour (sifted before measuring) 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 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) 1 cup sugar 1 tsp. vanilla extract 2 large eggs 1 cup low-fat buttermilk 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 1 tsp. vanilla extract
- 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados