Sugar Free Yellow Cake Recipe
Sugar Free Yellow Cake, a classic dessert recipe for a moist and tender cake topped with Buttercream Frosting. No Added Sugar Recipe.
Servings: 12
Equipment
- cake pans
Ingredients
Cake.
- 2½ cups Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 cup Butter --unsalted, soft
- 1¼ cups Sugar Alternative. --Use a granular sugar alternative that measures like sugar and that can also be baked with.
- 4 Eggs. --room temperature
- 3 tsp Vanilla Extract
- 1 cup Unsweetened Kefir --plain
No added Sugar Buttercream Frosting
- 1½ cups Unsalted Butter
- 4 Sugar Free Powdered Sugar
- ½ Salt.
- 3 tsp Vanilla Extract
- 3 tbsp Heavy Cream --plus additional as needed
- Optional: Sugar Free Sprinkles or similar toppings.
Instructions
- Prepare. Preheat oven to 350°F (175°C) . Also, double prep your cake pans. I like to first grease the pans and then dust them with flour.
- Dry Ingredients. In a medium bowl, use a whisk to combine together your flour, baking powder, baking soda, and salt.
- Cream. In a large mixing bowl, beat together the butter and sugar alternative until light and fluffy (about two to three minutes).
- Eggs. Add the eggs to the large mixing bowl, one at a time, mixing between additions. Then add in the vanilla extract.
- Combine. For this step we will alternate adding the dry ingredients from the first mixing bowl and the kefir to the large mixing bowl. Start by scraping down the sides of the large mixing bowl. Then add about a third of the dry ingredients to the large bowl and a third of the Kefir. Lightly stir the ingredients and then repeat this process with the two remaining thirds. Do this step until the ingredients are just combined, avoiding over-mixing.
- Bake. Evenly divide the cake batter between the two prepared baking pans. Gently tap the bottoms of the two baking pans on your counter a couple of times and then place them into your preheated oven to bake for 27–30 minutes or until a toothpick inserted into the center comes out clean (a few crumbs are okay as you do not want to over-bake the cakes).
- Cool. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to fully cool. To remove the cakes, simple place a cooling rack over each of the cake pans and invert the cakes
- Frosting. To make the buttercream frosting, simply combined together the ingredients, making adjustments as needed for texture.
- Assemble. Once your cakes have fully cooled, you can assemble them (to make a layered cake). Place one cake layer on a serving plate or frosting turntable. Spread frosting evenly on top of the cake and then place the second cake over it and frost the top and sides.
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:
March 3, 2026*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: 486kcal | Carbohydrates: 34g | Protein: 6g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 163mg | Sodium: 336mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1357IU | Vitamin C: 0.02mg | Calcium: 71mg | 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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