Sugar-Free Vanilla Cake
Sugar-Free Vanilla Cake
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup erythritol or xylitol, (granulated sugar substitute)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
For the Sugar-Free Vanilla Buttercream
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered erythritol or xylitol, (powdered sugar substitute)
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 3 min
- 3
In a large bowl, cream together the softened unsalted butter and granulated sugar substitute until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 3 min
- 5
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.
⏱️ 5 min
- 6
Pour the batter into the prepared cake pan and spread evenly.
⏱️ 1 min
- 7
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 8
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.
⏱️ 15 min
- 9
While the cake cools, prepare the sugar-free vanilla buttercream. In a medium bowl, beat the softened unsalted butter until creamy.
⏱️ 2 min
- 10
Gradually add the powdered sugar substitute, beating until smooth. Stir in the vanilla extract, milk or cream, and salt. Beat until light and fluffy.
⏱️ 3 min
- 11
Once the cake is completely cool, frost with the sugar-free vanilla buttercream.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sugar-Free Vanilla Cake
For the Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup erythritol or xylitol, (granulated sugar substitute)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
For the Sugar-Free Vanilla Buttercream
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered erythritol or xylitol, (powdered sugar substitute)
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 3 min - 3
In a large bowl, cream together the softened unsalted butter and granulated sugar substitute until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 3 min - 5
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.
⏱️ 5 min - 6
Pour the batter into the prepared cake pan and spread evenly.
⏱️ 1 min - 7
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 8
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.
⏱️ 15 min - 9
While the cake cools, prepare the sugar-free vanilla buttercream. In a medium bowl, beat the softened unsalted butter until creamy.
⏱️ 2 min - 10
Gradually add the powdered sugar substitute, beating until smooth. Stir in the vanilla extract, milk or cream, and salt. Beat until light and fluffy.
⏱️ 3 min - 11
Once the cake is completely cool, frost with the sugar-free vanilla buttercream.
⏱️ 3 min