Asparagus Cake
Submitted by JOCKOJ
Moist chocolate asparagus cake made with pureed asparagus, melted chocolate, buttermilk, and vanilla. A surprisingly rich, tender layer cake with a veggie twist no one will guess.
YIELD
12 servingsPREP
25 minCOOK
35 minREADY
60 minYes, asparagus in a cake. And yes, it actually works.
Pureed cooked asparagus adds moisture and a subtle earthiness that pairs beautifully with melted chocolate, the same way zucchini does in chocolate bread.
You won’t taste the asparagus, but you’ll notice the result: an incredibly tender crumb that stays moist for days.
Buttermilk keeps things tangy and light, and a good chocolate frosting seals the deal.
This is the kind of recipe that makes people say “wait, there’s WHAT in this?" right after they ask for seconds.
Kitchen Tips
- Puree the asparagus until completely smooth; any chunks will give away the secret ingredient
- Use good-quality baking chocolate, not chocolate chips, for the richest flavor
- Let the layers cool completely before frosting, or you’ll end up with a melty mess
Ingredients
Directions
Cream butter and sugar. blend in asparagus, chocolate, vanilla. Combine flour with baking soda. Add alterantely with buttermilk to creamed mixture.
Turn into 2, 8 inch cake pans and bake 350℉ (180℃) for 35 minutes or tested done. Cool in pans for 10 minutes and remove to racks to cool.
Fill and frost with a chocolate frosting.
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