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This delicious cake has heart-healthy avocado replacing most of the butter. It's moist and delicious- try it!
.................. I shared in a post a while back that we've partnered with The California Avocado Commission in some food styling, photography and recipe development projects.
Up until now, our work has had to be "top secret", but finally, we're excited to be able to share a bit of what we've been up to. You see, they've just released their April newsletter (sign up for it here) and our cake is one of the featured recipes!!! You can also see it on their beautiful website.
There's a lot more to come, but we're thrilled today, to be able to share this wonderful cake that has much of the traditional butter (with tons of saturated fat) replaced with healthy avocado!
I know, I know, you're wondering what a cake with avocado would taste like? Think delicious with a slight, just a slight, essence of banana! Is it green? Nope, check out the photo below - looks like your everyday yellow cake, right? And that's what it tastes like, it's just a whole lot better for you.
And see that pretty icing? The creamy smooth avocado makes it pipe and swirl like a dream. I had fun with Key lime juice and zest to add vibrant flavor along with a Wilton 199 (an open star) decorating tip, but you could just as well use a knife or any piping technique that you fancy.
It will turn out just as pretty as a picture and delightfully delicious!
Disclaimer:
We are compensated by The California Avocado Commission for our recipe development and photography, but the opinions are very much our own.
- 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 tablespoons butter at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup low-fat buttermilk
- Key Lime Buttercream Frosting recipe follows
- ½ cup raspberry jam for filling
- ½ of a ripe Fresh California Avocado*, seeded and peeled
- 3 tablespoons room temperature butter
- 2 tablespoons low-fat cream cheese
- 4 cups confectioner’s sugar
- 1 teaspoon Key lime or regular lime zest
- 2 tablespoons Key lime or regular lime juice
- 1 teaspoon vanilla extract
- 1 tablespoon milk or more as needed to thin
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Directions:
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Preheat oven to 325˚ F. Spray two 8-inch round cake pans with baking spray. Line bottom of each pan with a round piece of parchment paper, and then spray the parchment with baking spray. Set aside.
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Sift together the flour, baking powder, baking soda, and salt in a bowl; set aside.
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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.
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With the mixer on low speed, beat in all of the buttermilk until just combined.
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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.
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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.
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While the cakes are cooling, prepare the frosting.
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In the bowl of a stand mixer, cream the pureed avocado with the butter and cream cheese until smooth.
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With mixer on low speed, gradually add the confectioner’s sugar.
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10. 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.
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11. 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.
Recipe by The Café Sucre Farine
Recipe Provided By the California Avocado Commission
Vicki Bensinger says
Wow I'm impressed - a heart healthy cake for the most part and so beautiful. I love the little stars with a pearl in the center of each. Your cake looks moist and delicious. California Avocado company must be thrilled to share your creation. Way to go! Now I need to try this.
Kim G. says
WOW! Chris, your cake is ABSOLUTELY beautiful! You are really talented in cake decoration, I have to tell you!!!!!! You keep saying it's easy... when I try to decorate a cake, what a mess! I love the idea of avocado in cake (and baking in general), but I never tried it! I will, definitly!
Susan says
Chris, you have amazed me again. This cake is so beautiful and to think that you made it using avocado is unbelievable. These avocado people knew what they were doing when they picked you!!! Beautiful job.
Lenia says
This is sheer beauty!An amazing cake!Well done,dear!
Denise Browning@From Brazil To You says
Chris: No, you are not crazy. An avocado cake makes perfect sense!! I am so happy that you made an avocado dessert. Eleven years ago, when I got married and immigrated to this country, people only ate avocado in guacamole and salads while in my home country ,Brazil, we always used avocado in desserts because it is a fruit after all. Every single time that I told them that we use avocados in desserts (smoothie, ice cream, yogurt, mousses, etc), they gave me that look - "disgusting". I am so happy that along the years people has been accepting more and more avocado in desserts... No matter what, a few months ago I decided to make (and I did) an avocado creme brulee and I'll continue to make avocado desserts... Chris, keep doing what you are doing! I am so looking forward to try your masterpiece! Oh, and I am pinning it!!!!
Happier Than a Pig in Mud says
Your cake turned out beautiful! Congrats on being featured, that's really exciting-enjoy:@)
Debra Eliotseats says
I have seen an avocado pound cake and I have a recipe for the BEST chocolate pudding using avocados, but this "takes the cake." (Cheesy, I know, but this is a masterpiece!). What a fun job to work with the avocado people.
Vicki V @ blestnest.blogspot.com says
Do you have the pudding recipe available online somewhere?
The Café Sucré Farine says
HI, Vicki, Hope you are doing well.
I checked Debra's website but I didn't see her pudding recipe. I might have to try one myself and post it in the future. You could go to her sight and leave a message and perhaps she could share it with you.
Karen says
I literally caught my breath when that picture rolled through my FB newsfeed! This cake is spectacular. You've outdone yourself, again. The next time I bake a dessert, I'm totally trying avocado. Thanks for the inspiration! 🙂
Anonymous says
I'm so glad you're partnering with the Avocado Commission. With your creative recipes and photos and their yummy product, it has to be a hit. I remember my mother eating avocados when I was a child and how I turned up my nose. I just "discovered" them about 3 years ago, and now I can't get enough. Guess it's just one of those things you have to grow into to appreciate.
Anonymous says
Beautiful Idea! Can you explain the difference in the colors of the frosting, I see two shades of green and one of red, then I also see a dot in the middle.
Did you add a bit of beet juice?
thanks
Linda
The Café Sucré Farine says
Thank you Linda. Beet juice is a wonderful idea but I used a bit of gel food coloring for the different shades of green and the red. I used a combination of Wilton's Leaf Green & Moss Green and I used a bit of their classic red with a tiny bit of Rose. For the dots in the center I just used cake/cupcake decorating dots. Mine were called Pink Pearl Nonpareils by Love Cupcakes.
Angie Schneider says
The cake looks incredible with the beautifully piped colourful frosting!
Jennifer@ Peanut Butter and Peppers says
WOW! Oh my gosh, this cake is simply gorgeous! You have so much patience to create such an elegant cake! I love that you used avocado. It's a great addition to use in baking! Love this cake!
Food, Fun and Life in the Charente says
I am an avocado addict so this is a must in this house 🙂 Have a great weekend Diane
Hovkonditorn says
WOW! What a beautiful cake!! I love to bake with avocado.
Mi Ka says
Wonderful cake!! I love it! Best wishes from Spain!
Elajr says
I'm mesmerized by your cake and the way you piped those tiny flowers, so pretty! It's a labor of love and it's worth it. The cake looks delicious. I love avocado milkshake and I know I would love this cake too.
a lovin' forkful says
Gasp! I think that has to be THE most adorable cake I have ever seen! Makes my day! : )
Dining Alone says
I literally made my husband come in to look at how pretty this cake is!! I can't imagine how good it tastes!
Patti says
What a stunning-looking cake! I can't imagine that I will be adventurous enough to try making this myself, but I'm pinning it just in case!!
Carol says
What a gorgeous cake! I bet the avocado makes it nice and moist, it looks delicious!
Marigene says
What an unusual ingredient for a cake...sounds delicious, maybe because I ♥ avocados! I love the way you have iced it!
Ginny says
This is strangely beautiful, and way too pretty to eat. It is like a work of art! Yet I would love to taste it...
Pink Patisserie says
Beautiful! Who would have thought avocados in cake.. I'm so very impressed!! Cannot wait to try this one..
Chatty Crone says
I have to say that cake is awesome! sandie
Laura (Tutti Dolci) says
I've never baked with avocado, but your cake is gorgeous. Beautiful piping work!