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Avocado Chocolate Layer Cake Recipe

This is a play on my go-to chocolate cake recipe, but I've swapped the butter for avocado! The result is an indulgent, moist chocolate cake with subtle hints of avocado.

Course Dessert
Cuisine American
Keyword avocado cake, avocado chocolate cake, chelsweets, easy avocado cake
Servings 1 seven-inch layer cake


  • 3 cups all-purpose flour
  • 2.5 cups granulated sugar
  • 1 tsp salt
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 4 eggs room temp
  • 1 cup ripe avocado meat
  • 1 cup hot water
  • 1 cup buttermilk room temp
  • 1 cup black cocoa



  1. Begin by preheating the oven to 350 degrees Fahrenheit. Line four 7 inch or 8 inch pans with parchment rounds, and spray with non-stick spray.
  2. Add the sugar and avocado into the bowl of a stand mixer, and whisk on high for 1 minute. The mixture should become lighter in color.

  3. Add in the eggs, one at a time. Then add baking soda, baking powder, and salt. Mix on high for another minute.
  4. In a separate bowl, combine the cup of hot water, and cup of buttermilk. Pour in the cup of black cocoa, and whisk until no clumps remain.
  5. Next, add 1 cup of flour into the avocado /egg mixture. Scrape the sides of the bowl with a spatula, to ensure the flour is fully incorporated.

  6. Pour in half of the buttermilk / cocoa mixture, and gently pulse the mixture to incorporate the liquid (if you don't, you'll end up splattering the cocoa mixture all over you kitchen!
  7. Mix in the 2nd cup of flour, at a medium speed. Pour in the remaining buttermilk / cocoa mixture, and again gently pulse, then mix on low until fully combined.
  8. Add in the last cup of flour, and mix on low until the flour is incorporated. Mix on high for 30 additional seconds, to incorporate a bit more air into the batter.
  9. Evenly divide between the four prepared pans. I like to use a kitchen scale to ensure each pan has exactly the same amount of batter.
  10. Bake according to the size of pan. For 7 inch layers, bake for 35-37 minutes. For 8 inch layers, bake for 32-33 minutes, or until a skewer comes out clean.
  11. Allow layers to cool in the pans for about 10 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans.
  12. Place the pans in the freezer for about 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
  13. Use a serrate knife to level the tops of the layers, and then frost as desired.