Sugar Free Ombre Layered Cake
Sugar Free Ombre Layered Cake, a moist and delicious layered dessert recipe with berry frosting made with no added sugar.
Servings: 12
Ingredients
Cake
- 3 cup Flour
- 1 tbsp Baking Powder
- ½ tsp Salt
- ½ cup Butter
- ½ cup Oil
- 1 ¼ cups Sugar Alternative - see post for details and alternatives.
- 4 Eggs
- 1 tbsp Vanilla Extract
- 1 ¼ cup Milk
- Food Coloring
Buttercream Frosting
- 1 cup Berries - strawberries, raspberries, and blackberries were used in my frosting.
- 2 cups Butter
- 1 tsp Vanilla Extract
- 4 cups Sugar Free Powdered Sugar - making adjustments as needed
Instructions
For the cake.
- Preheat your oven to 325 and double prep four cake pans for nonstick.
- In a medium mixing bowl, use a whisk to combine together the flour, baking powder, and salt.
- Next, in a large mixing bowl, beat together the the butter, oil, and sugar alternative until smooth. Then add the eggs and vanilla extract and mix until completely combined. Do not over mix.
- Gently stir in half of the dry mixture from the first bowl to the large mixing bowl. Then add half of the milk. Repeat this step again with the remaining ingredients. Mix until just combined.
- Divide the batter as evenly as possible into four different bowls. In the first bowl add two to four drops of the food coloring. Then add the food coloring in increasing amounts in each of the remaining bowls, so they are incrementally more saturated with color.
- Transfer each of the bowls of batter into its own prepped cake pan. Bake the cake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool before removing them from the pans.
Buttercream Frosting
- Puree the berries in a blender or food processor until fully pureed. In a medium saucepan on medium heat, simmer the ingredients for five minutes, stirring as it simmers. Then remove the saucepan from the heat and allow the ingredients to fully cool.
- Next, in a large mixing bowl, beat together the butter and vanilla extract until smooth and creamy. Then gradually add the sugar free powdered sugar until completely combined.
- Add the berry sauce a tablespoon at a time until your desired flavor and color is reached.
Assembly
- Once the cakes have fully cooled, you can used a serrated knife to level the cakes as needed to make a flat surface.
- Starting with the most saturated layer on bottom and the least saturated layer on top, layer the cakes using a thin layer of buttercream between each cake layer using a large icing spatula .
- Next, spread a thin even layer of buttercream on top of and around the assembled cake to create a crumb coat.
- Place the cake in your freezer for at least 15 minutes to set the crumb coat.
- Use the remaining frosting to frost the entire cake (going over the crumb coat) and then garnish with fresh berries.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
posted:
June 8, 2023*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.
Nutrition
Calories: 576kcal | Carbohydrates: 27g | Protein: 6g | Fat: 49g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 539mg | Potassium: 117mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1319IU | Vitamin C: 0.3mg | Calcium: 118mg | Iron: 2mg
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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