Avocado Cake with Raspberry Filling and Key Lime Buttercream Frosting
This moist Avocado Cake recipe uses Fresh California Avocado in place of some of the butter or shortening used in a traditional buttermilk cake. With a raspberry filling and topped with creamy Key lime buttercream frosting it’s simply delicious!
Prep: 1 hr | Bake: 25 min | Yield: 10 servings
- Baking spray, as needed
- 2 1/10 cups sifted cake flour (sifted before measuring)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon 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 granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup low-fat buttermilk
- 1/2 cups raspberry jam, for filling
- 1/2 ripe, Fresh California Avocado, seeded and peeled
- 3 tablespoons butter, at room temperature
- 2 tablespoons low-fat cream cheese
- 4 cups confectioners' 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
- Heat 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.
- 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 extract.
- 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. Once all the sugar is incorporated, add the lime juice and the vanilla extract.
- 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.
- 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.
* 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.
Serving Suggestion: For the tall 3 layer cake (pictured) 1 1/2 cake recipes 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.
Beverage pairing: Delicious with a glass of milk.
Recipe and photo used with permission from:
California Avocado Board
Recipe by: Chris Scheuer Chris Scheuer, Café Sucre Farine