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Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened unsalted butter and granulated sugar substitute until light and fluffy, about 2-3 minutes.

Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Pour the batter into the prepared cake pan and spread evenly.

Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This passive cooling time is crucial before frosting.

While the cake cools, prepare the sugar-free vanilla buttercream. In a medium bowl, beat the softened unsalted butter until creamy.

Gradually add the powdered sugar substitute, beating until smooth. Stir in the vanilla extract, milk or cream, and salt. Beat until light and fluffy.

Once the cake is completely cool, frost with the sugar-free vanilla buttercream.


Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened unsalted butter and granulated sugar substitute until light and fluffy, about 2-3 minutes.

Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Pour the batter into the prepared cake pan and spread evenly.

Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This passive cooling time is crucial before frosting.

While the cake cools, prepare the sugar-free vanilla buttercream. In a medium bowl, beat the softened unsalted butter until creamy.

Gradually add the powdered sugar substitute, beating until smooth. Stir in the vanilla extract, milk or cream, and salt. Beat until light and fluffy.

Once the cake is completely cool, frost with the sugar-free vanilla buttercream.
