A Sugar Free Yellow Cake is a pretty basic cake.
It is also a kind of cake that can please a lot of people.
Sugar Free Yellow Cake
I originally posted this recipe a while back.
However, I decided to revisit this recipe with an update.
A yellow cake is a pretty basic cake to make.
While everyone can agree on a basic cake like this one, we still have room to personalize it. We can personalize the cake with frosting or how we present it.
What makes this cake so special is that we are altering the recipe to make it without adding sugar to it.
It is not a hard thing to bake a cake without adding sugar to it. We just need to make a few adjustments to make it taste similar to it's sugared counterpart.
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By the way, you can personalize this cake with one of these recipes.
- Sugar Free Cocoa Buttercream Frosting Recipe.
- Sugar Free Pudding and Cream Cheese Frosting recipe.
- Sugar Free Creme Filling.
Also, you can easily find some sugar free frosting online to try out.
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You can check out my guide on baking with sugar alternatives on Amazon
I have some great tips on which alternatives may work in a recipe such as this one.
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The recipe for Sugar Free Yellow Cake
Yellow cakes are famous for their color.
This color comes from the addition of eggs- more than the usual cake contains.
- Cake Flour- 2 cups. Make sure that your cake flour has no added sugar in it. You can optionally use 1 ¾ cup of All Purpose flour sifted together with ¼ cup of cornstarch.
- Baking Powder- 2 teaspoons.
- Salt- ½ teaspoon.
- Butter- ½ cup + 1 tablespoon softened.
- Sugar Alternative- equivalent to 1 cup of sugar. For best results, please use a granular product that is 1:1 with sugar in volume.
- Eggs- 3.
- Vanilla Extract- 2 teaspoons.
- Milk or creme- ¾ cup + 1 tablespoon. We will add this divided.
How to make a Sugar Free Yellow Cake
This recipe should be good for 2 8-9" cake pans.
- Prep your cake pans for nonstick by both greasing and dusting them with flour. Preheat your oven to 325.
- Sift together the flour, baking powder, and salt. Set this aside as we will be adding this to the mixing bowl later on and divided.
- In a mixing bowl and mixer set to medium speed, beat together your sugar alternative and butter until smooth.. This should take about 4-5 minutes to achieve.
- Next, add your eggs one at a time, beating between additions. Then mix in the vanilla extract.
- Slow down the mixer to a slow speed so that you can alternate adding the dry and wet ingredients to the mixing bowl. Start by adding ⅓rd of the dry ingredients from the bowl that you had set aside earlier and then ⅓rd of the milk. For example, add one third of the dry,stir, and then ⅓ of the wet and repeat until all ingredients have been added.
- Bake for 25-28 minutes or until a toothpick comes out clean. This cake will not necessarily brown however.
- Allow the cake to cool for about 10 minutes after you take it out of the oven an before you remove it from the pans.
Sugar Free Yellow Cake
Ingredients
- Cake Flour- 2 cups. Make sure that your cake flour has no added sugar in it. You can optionally use 1 ¾ cup of All Purpose flour sifted together with ¼ cup of cornstarch.
- Baking Powder- 2 teaspoons.
- Salt- ½ teaspoon.
- Butter- ½ cup + 1 tablespoon softened.
- Sugar Alternative- equivalent to 1 cup of sugar. For best results please use a granular product that is 1:1 with sugar in volume.
- Eggs- 3.
- Vanilla Extract- 2 teaspoons.
- Milk or creme- ¾ cup + 1 tablespoon. We will add this divided.
Instructions
- This recipe should be good for 2 8-9" cake pans.
- Prep your cake pans for nonstick by both greasing and dusting them with flour. Preheat your oven to 325.
- Sift together the flour, baking powder, and salt. Set this aside as we will be adding this to the mixing bowl later on and divided.
- In a mixing bowl and mixer set to medium speed, beat together your sugar alternative and butter until smooth.. This should take about 4-5 minutes to achieve.
- Next, add your eggs one at a time, beating between additions. Then mix in the vanilla extract.
- Slow down the mixer to a slow speed so that you can alternate adding the dry and wet ingredients to the mixing bowl. Start by adding ⅓rd of the dry ingredients from the bowl that you had set aside earlier and then ⅓rd of the milk. For example, add one third of the dry,stir, and then ⅓ of the wet and repeat until all ingredients have been added.
- Bake for 25-28 minutes or until a toothpick comes out clean. This cake will not necessarily brown however.
- Allow the cake to cool for about 10 minutes after you take it out of the oven an before you remove it from the pans.
Recipe Notes
most recently updated:
June 6, 2018*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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sarah alexis
This cake looks so moist and delicious!!!!
Rosie
This does sound and look soo good! A yellow cake made with the freshest ingredients people will be making this their favorite. I'd like to try it!!!
Madelyn Ashley
You seemed to have left out some of the liquid. I got a short cake result, not a yellow cake result. How much buttermilk should I add?
SFD
Hi- you are right. I have updated the recipe and have replaced the Yogurt with milk. I will test this out soon too. thanks!!
Elke
Can you please clarify? Is the sugar alternative amount 1 AND1/2 cups or ONE half cup? Thank you
SFD
Hi
It would be the equivalent to 1 1/2 cups of sugar. For example, Splenda Granulated would be 1 1/2 cups as it is 1:1 with sugar. thanks!
Elke
Thank you so much for the fast reply. A friend from work would like me to make this cake as a sheet cake for a couple of coworkers. I am not sure what size sheet pan to use for it to be a decent thickness. I assume a 9 x 13? She actually wants the cake to be a little bigger because it is for two people. Could you advise me how much batter to use for what size sheet? For example if I end up using an 11 x 17 would I double the batter? I would appreciate your input thank you
SFD
Hi - I would use this recipe for an 8 or 9" round pan. However, it sounds like you want to do more of a sheet pan so I think you would be safe to double the batter and use what you need. Thanks again!
Elke
I am baking this cake as I am typing this. I'm a bit worried because the batter was really dense, not smooth and runny like most batters, but I guess that's because of the butter and milk instead of using oil and water. It did not pour into my baking pan, I had to scoop it out of the bowl. I actually used Half and Half instead of milk in the batter and hope that wasn't a mistake. I did end up using a 9 x 13 pan. I'm keeping my fingers crossed that this will work.
SFD
I am wondering how the half and half worked out for you. Please keep me posted 🙂
Elke
Hello again, I will have to redo the cake. Even though it says on the back of most cake mixes that two 8 x 8 and one 9 x 13 require the same amount of batter, this was not true was this recipe. Since I didn't double the pan size I didn't double the batter, and my result was a very shallow cake, approximately an inch thick. I will re-bake this recipe today and double the better because I need a decent-thickness sheet cake.
Also, I just wanted to doublecheck that you really meant six Tablespoons of cornstarch for the frosting. My frosting whipped up beautifully and looked great and I put it in the fridge to save for the next day and when I took it back out it was impossible to stir, it had gotten so hard. Is this frosting meant to be stored at room temperature or is there too much cornstarch?
SFD
Hi
I think that doubling the batter is a good idea. You don't have to use all of the batter if you have a good feel for the pan that you are using. Unfortunately, if you are using the frosting recipe that I think you are using, that is what the frosting is suppose to do. You may want to try heating it up a bit but, that may not work 100%. Keep me posted. 🙂
Teresa Martin
Is the batter supposed to be really thick?
SFD
Hi- it all depends on how you define "really thick". While the batter should not be thin like water, there should be some substance to it. The thickness can have something to do with the kind of milk (skim versus whole for example) that you use. thanks
EileenL
I was thinking of adding a sugar free pudding mix, plus 1/3c water, and an extra egg, to get a moister cake. Am using non fat milk. Do you think this will work?
SFD
Hi.
I often experiment with adding sf pudding to recipes. I am not sure how your idea will work (adding both water and nonfat milk) will work in thisrecipe. If you decide to do this, please let me know how it turns out. thanks
Stef
Hi I've never made a sugar free cake so this was my 1st attempt, should it free a bit wet?
SFD
Hi. Using a sugar alternative tend to make a cake more dry as sugar alternatives do not hold on to the moisture like sugar does. Was it the batter that was a bit wet or the actual baked cake? Thanks!
Stef
Actual baked cake. I dont know if it was the milk in it as dont use milk in any cakes.
SFD
Hi
Heavy cream is usually preferred over milk when a liquid form of dairy is called for. What you add has a lot to do with what you like best and what you are trying to avoid. Thanks!
Tina
any chance you can give the nutritional values?
SFD
Hi- Go here and plug in the ingredients that you will be using. thanks!
Ashley
I made this cake today and I don't know what I did wrong but it as extremely try. I substituted applesauce for butter is that maybe what happened? I have a lot of diabetic family members and would like to get this right thank you!
SFD
Hi. Yes- when we remove sugar and use sugar alternatives we lose a lot of moisture. We need to add something, such as extra butter etc, to make up for that. Maybe using oil instead of butter would work for you next time. Apple sauce will not hold the moisture unfortunately. Keep me posted. 🙂 Thanks!
Julie
Hi would it work to use sprouted einkorn flour for this yellow cake recipe? Or all purpose einkorn flour?
Sugar Free Diva
Hi. I am curious to know as I have not tried using einkorn flour. It is not available where I like however, I hear it is friendly for gluten free followers. Please let me know if you try using it. I am curious to know hot is tastes and affects the texture of the cake. thanks!