Low Carb Classic Vanilla Layer Cake with Buttercream Frosting
Indulge guilt-free with this Low Carb Classic Vanilla Layer Cake with Buttercream Frosting, a rich and elegant dessert designed for low-carb and keto lifestyles. Featuring a blend of almond and coconut flours, this cake achieves a moist and fluffy texture without the use of traditional wheat flour. Sweetened with erythritol, it offers all the sweetness you crave without the sugar overload. The buttery vanilla buttercream frosting adds a creamy, decadent finish, making this cake perfect for celebrations or as a special treat. With just 20 minutes of prep time and straightforward steps, this recipe is both simple and satisfying. Impress your loved ones with a healthier take on a classic dessert that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated erythritol or low-carb sweetener
- 2 teaspoons Vanilla extract
- 4 Eggs, large
- 0.5 cup Unsweetened almond milk
- 0.25 cup Heavy cream
- 1 cup Butter, softened (for frosting)
- 0.5 cup Powdered erythritol or low-carb sweetener (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Heavy cream (for frosting)
Instructions
Preheat the oven to 350°F (175°C) and grease two 8-inch round baking pans with butter or non-stick spray. Line the bottom with parchment paper for easier removal.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk until evenly mixed and set aside.
In another bowl, beat together the softened unsalted butter and granulated erythritol until the mixture is light and fluffy, about 3-4 minutes.
Add the vanilla extract and eggs, one at a time, mixing well between each addition.
Combine the almond milk and heavy cream in a small bowl. Add half of the dry ingredients to the butter mixture, followed by the milk mixture, and then the remaining dry ingredients. Mix until just incorporated, being careful not to overmix.
Divide the batter evenly between the prepared baking pans and smooth the tops with a spatula.
Bake the cakes for 20-25 minutes or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the frosting, beat the softened butter in a large bowl until creamy, then gradually add the powdered erythritol, continuing to beat until light and fluffy.
Add the vanilla extract to the buttercream frosting and heavy cream, and beat on medium speed until you achieve a smooth, spreadable consistency.
Once the cakes are completely cool, place one layer on a serving plate and spread about 1/3 of the frosting on top. Place the second layer on top and spread the remaining frosting over the top and around the sides.
Slice and serve the cake. Store any leftovers tightly covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 443.3 g | 568% | |
| Saturated Fat | 220.1 g | 1100% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1620 mg | 540% | |
| Sodium | 3908 mg | 170% | |
| Total Carbohydrate | 369.6 g | 134% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 11.9 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 838 mg | 64% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
