Make a fun Avocado Toast Cake for the avocado lover in your life! It's easy to assemble with a single layer 8x8 cake and buttercream. The 'yolk' is made from a single canned apricot half. The cake recipe is adapted from Roses’ Heavenly Cakes. The design and buttercream recipe is original to Sprinkle Bakes.
Make the cake: Grease and flour a square 8×8 or 9×9 baking pan.
Mix flour, sugar, baking powder and salt in a large bowl. Add butter and milk; mix on low speed with an electric mixer. Add vanilla and raise speed to medium, beat for 2 minutes.
Reduce speed to medium-low and gradually add the egg whites in two additions. Beat at medium speed for 2 minutes. Scrape batter into the prepared pan and smooth the surface with a rubber spatula.
Bake the cake for 35-45 minutes, or until the top is golden brown and a toothpick tester comes out clean. Let cake cool in the pan before turning it out onto a wire rack to cool completely. When cake is cool, place on a cake board or serving platter. Designate the top of the cake and round those two corners using a serrated knife. Carve away cake pieces a little at a time until a bread slice shape is achieved (see pictures).
Make the frosting: combine the butter and confectioners’ sugar in a large bowl. Beat on medium speed until combined. Add milk 1 tablespoon at a time until a spreadable consistency is achieved. Beat at high speed for 2 minutes until fluffy. Remove 2/3 cup of frosting to a bowl and tint with the green and yellow gel food colors. Leave the remaining portion white.
Frost the edges of the cake with some of the white buttercream. Knead the fondant until pliable. Roughly shape it into a rope between your palms, then roll it out flat with a rolling pin. Cut one32-inch long x 1 1/2-inch wide strip. Apply fondant strips to the sides of the cake. Trim away excess with a small plain-edge knife or kitchen-dedicated X-acto knife.
Pipe or spread green frosting onto the middle of the cooled cake; use as much or as little ‘avocado’ as you wish. Drag the tines of a fork through the frosting to create the appearance of mashed avocado.
Pipe or spread the remaining white buttercream over the green frosting in the shape of a fried egg white. Smooth the surface as much as possible using an offset spatula. Add the apricot half slightly off-center in the middle of the white frosting. Sprinkle cake with black nonpareils. Avoid sprinkling the apricot ‘yolk’ area, because the acid from the fruit will break down the sprinkles and make the color run – I learned this the hard way!
Store cake in the refrigerator. Bring to room temperature before serving.
Keyword american buttercream, apricot halves, vanilla cake