California Avocado Birthday Cake

Cake:

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 butter and 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.

Assembly:

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.