California Avocado Cake w/ Raspberry Filling & Key Lime Buttercream Icing

Avocado CAKE???? Are you kidding? ………….. Yup, that’s exactly what it is. Not only that, there’s avocado in the icing too! …………. Seem a bit crazy? …………

……………… 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!

We are compensated by The California Avocado Commission for our recipe development and photography, but the opinions are very much our own.

California Avocado Cake w/ Raspberry Filling & Key Lime Buttercream Frosting

Ingredients for the cake:
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

Ingredients for the Frosting:
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

1. 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.

2. Sift together the flour, baking powder, baking soda, and salt in a bowl; set aside.

3. 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.

4. With the mixer on low speed, beat in all of the buttermilk until just combined.

5. 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.

6. 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.

7. While the cakes are cooling, prepare the frosting.

8. In the bowl of a stand mixer, cream the pureed avocado with the butter and cream cheese until smooth.

9. With mixer on low speed, gradually add the confectioner’s sugar.

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.

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.

~ For the tall 3 layer cake (pictured) 1 1/2 cake recipes (divided into three pans, instead of two) and a single recipe of buttercream was used. An open star decorating tip (such as a Wilton 199) was used to create the whimsical frosting design.
~ *Large California 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 tips for how to choose and use California Avocados.

Recipe by The Café Sucre Farine

Recipe Provided By the California Avocado Commission


71 thoughts on “California Avocado Cake w/ Raspberry Filling & Key Lime Buttercream Icing”

  • Made this and although tasted great it did come out Green which was off putting to some friends who tried it. They also said it left a slight after taste. Any suggestions to help me as I would love to do an avocado cake for hubbies birthday.

    • Hi Shirley, mine came out with just a green tinge and to me there was a slight aftertaste of banana. I’m not sure we could change that unless you wanted to introduce a new flavor like lemon or chocolate. I tried to add some extra “zip” with the key lime icing but I don’t think it will ever taste like a regular butter cake as the avocado does add some flavor of it’s own sort of like carrots add to carrot cake or zucchini to zucchini cake.

  • This is a new one on me – avocados in dessert. I’m game. Your decorating looks beautiful and I know it took forever to pipe ALL those stars and then add the teeny tiny balls. I have to use tweezers when I use those things! They invariably drop and roll around the floor until one of my kids finds it.

    I’m betting this design style would make super cute cupcakes too. I get to make pig, sheep and spider cupcakes this week for a Charlotte’s Web party. Maybe I should use the avocados sitting on my counter?? Think the kids would even notice?

  • Stunning!! the colours and the design really took my breath away!! and congratulations for being featured in the california avocado website!

  • I can see why this recipe was featured on the California avocado site – it’s Gorgeous!! I wouldn’t want to be the one who had to cut into this work of art, although I’d be more than happy to have a slice!

  • O!M!G! Avocado cake! Of course, why not?! Can’t wait to try this cake!!! I am so excited! But maybe I’ll try it without the frosting first…hehehe…Hope you’re having a good weekend!

  • Ive baked with avocado before and I was pleasantly surprised. However, what I made is light years away from this gorgeous creation of yours. Gold star for you!!!!

  • Amazing job on this cake Chris!!! Avocado in cake-hey…why not? I love avocados smashed on toast, I guess I need to expand my horizons a bit.. Always great seeing your creations and it looks like this one- while time consuming was a lot of fun to make!

  • Chris This look absolutely wonderful and delicious and beautiful:)))
    Times ago I made an avocado Ice cream and was delicious but not all people believe me LOL but I know taste delicious, beautiful!xo

  • I am seeing more and more avocados used in desserts and it’s intriguing to me. I adore avocados and but I have never tried it in sweet dishes, that needs to change. Your cake is gorgeous and I love how you coordinated your color scheme and frosting to give a small hint to what’s inside. Great recipe!

  • Oh my goodness. This is beautiful! The piping job is just amazing. And such pretty colors! I love using avocados in baked goods so I am all over this cake. Love the flavors, too. 🙂

  • Chris, this cake takes my breath away! It looks and sounds like an absolutely fabulus cake to serve for a special occasion or “just because”. Like some of my previous commentators, I have also prepared some wonderful avocado desserts, I love the creaminess and richness that avocados bring to a dessert like avocado gelato, for example, and the newest craze around here is to pair raspberries with avocados – say in an avocado gelato with a raspberry coulis – but your cake is a whole other matter, it is just awesome to look at. While I do not have the talent for decorating cakes like this, I would love to bake this as a “simple” layer cake and serve it to my friends and have them enjoy it along with the family.
    I also want to congratulate you on your fabulous partnership, I looked at the wonderful website and it is so full of important information, I will visit there many times soon. Looking forward to your upcoming posts.
    Have a terrific weekend!

  • Wow, what a gorgeous cake and an inventive flavor! It’s absolutely stunning! Belongs in a professional bake shop, for sure. 🙂 Thanks for sharing!

  • Wow, Chris! My reaction to your post had three phases. Phase 1: jaw dropping at the sight of your truly amazing and beautiful cake! Phase 2: reading the title,realizing there was avocado in this cake and frosting, then wrinkling my nose. Phase 3: reading your post and becoming really intrigued by the idea of avocado in baking (nose unwrinkles). I want to try the cake in a simpler form but am curious to know whether baked avocado or avocado in frosting turns color like oxidizing fresh avocado does?

    • Hi Wendy, I love your reactions because I would have been the same way! I’ve done quite a bit of baking with avocados now and it is really quite amazing. There does not seem to be a problem with discoloration in the cake because it’s baked and the frosting was fine for days ……… perhaps due to the lime juice???

  • Chris, As I said on Facebook, this is an amazing cake in every way. You’re on the right path nutritionally with avocados. I want you to know that I’m having some gals for dinner tonight, my first entertaining since moving back to Aspen a week ago. Since there are some vegetarians in the group, I needed a salad that would be a meal as well as would go along with the Braised Chicken with Artichokes and Olives that I am serving. Sooooo I made your March 28 Black Bean and Quinoa Salad – it is delicious. Why did I bother with the chicken?

  • This is SO interesting Denise. We think we’re so smart coming up with these new avocado recipes and in Brazil they’ve probably been doing this for a zillion years 🙂 Oh well, I guess it’s true, there’s “nothing new under the sun”!
    Thanks for sharing and for your kind words!

  • All I can say is “WOW” what a cake! I think that is one of the most beautiful cakes I have seen in a very long time. Over the top, Chris! I would never have thought that avocado would work in a frosting.

  • SO creative, and what beautiful decorating! I made avocado chocolate chip cookies and the green colour turned people off, so I’m happy this doesn’t have that same tinge – I’ll have to give it a try!

  • 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!!!!

  • 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! 🙂

  • 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.

  • 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?


    • 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.

  • Wow….I’d have never guessed or even thought of something like this, but it looks phenomenal. I love avocados anyhow so I see nothing wrong with adding it to cake. The decorating is gorgeous too. You have way more patience than I ever could.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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!!

Leave a Reply

Your email address will not be published. Required fields are marked *