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1
Preheat oven to 325 degrees F. Spray two 8-inch round cake pans with baking spray.
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2
Line bottom of each pan with a round of parchment paper, and then spray the parchment with baking spray.
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3
Set aside.
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4
Sift together the flour, baking powder, baking soda, and salt in a bowl; set aside.
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5
In the bowl of a stand mixer, beat the pureed avocado and the butter with the sugar until completely combined.
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6
Beat in vanilla.
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7
Beat in eggs one at a time, mixing well after each addition.
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8
With the mixer on low speed, beat in all of the buttermilk until just combined.
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9
Add the flour mixture in 3 additions, mixing each addition until just combined.
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10
Once all flour is incorporated, increase mixing speed to medium and beat for 20 seconds longer.
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11
Be careful to not over mix.
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12
Divide batter among the two prepared cake pans.
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13
Bake until golden on top and a wooden pick inserted in center comes out clean, about 25 minutes.
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14
Cool cakes in pans on racks for 10 minutes before inverting, removing parchment paper, and cooling completely.
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15
While the cakes are cooling, prepare the frosting.
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16
In the bowl of a stand mixer, cream the pureed avocado with the butter and cream cheese until smooth.
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17
With mixer on low speed, gradually add the confectioners sugar.
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18
Once all the sugar is incorporated, add the lime juice and the vanilla.
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19
Add milk, as needed until frosting is light and fluffy.
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20
Increase mixing speed to medium and beat for 5 minutes.
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21
If frosting is too thin, add a bit more confectioners sugar, if too thick adjust by adding a bit more milk.
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22
Place one of the cakes on a plate or platter.
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23
Spread the raspberry jam evenly over the surface.
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24
Place remaining cake on top.
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25
Spread or pipe top and sides of cake with buttercream.
