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!
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
- 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.
- Sift together the flour, baking powder, baking soda, and salt in a bowl; set aside.
- 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.
- 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 mixing 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 the bowl of a stand mixer, cream the pureed avocado with the butter and cream cheese until smooth.
- 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.
Recipe by The Café Sucre Farine
Recipe Provided By the California Avocado Commission