Low Fat Classic Three-Tier Wedding Cake
Celebrate your special day guilt-free with this stunning and delicious Low Fat Classic Three-Tier Wedding Cake! This elegant centerpiece is a healthier twist on the traditional wedding cake, made with wholesome ingredients like unsweetened applesauce, low-fat buttermilk, and egg whites to cut down on fat without sacrificing flavor or texture. The tiers—6-inch, 9-inch, and 12-inch—combine light, fluffy vanilla-almond sponge layers with a tangy, creamy low-fat cream cheese frosting that's irresistibly smooth. Perfectly balanced and exquisitely moist, this cake serves up to 80 guests, making it an ideal choice for weddings or large celebrations. Plus, its crumb coat and final frosting layer provide the perfect canvas for creative decorations such as fresh flowers or your favorite embellishments. With its reduced-calorie formula and show-stopping presentation, this recipe is proof that you can enjoy dessert and wellness all in one bite.
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Recipe Information
Ingredients
- 6 cups All-purpose flour
- 3 tablespoons Baking powder
- 1 tablespoon Salt
- 2 cups Unsweetened applesauce
- 2.5 cups Granulated sugar
- 12 pieces Large egg whites
- 3.5 cups Low-fat buttermilk
- 2 tablespoons Vanilla extract
- 1 teaspoon Almond extract
- 16 ounces Low-fat cream cheese
- 8 cups Powdered sugar
- 2 tablespoons Fresh lemon juice
- 3 tablespoons Skim milk
Instructions
Preheat your oven to 350°F (175°C). Prepare three different sized round cake pans (6-inch, 9-inch, and 12-inch) by greasing them lightly and lining the bottoms with parchment paper.
In a large bowl, sift together the flour, baking powder, and salt. Set aside.
In another bowl, whisk together the unsweetened applesauce and granulated sugar until well combined.
In a third bowl, beat the egg whites at medium speed until soft peaks form.
Gradually add the flour mixture to the applesauce mixture, alternating with the buttermilk. Begin and end with the flour mixture, stirring gently between each addition.
Add the vanilla and almond extracts to the batter.
Gently fold the beaten egg whites into the batter in three separate additions, taking care not to deflate them.
Divide the batter among the three prepared pans. Bake in the preheated oven; the 6-inch tier should bake for about 20-25 minutes, the 9-inch for 30-35 minutes, and the 12-inch for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the pans from the oven and let them cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
For the frosting, beat the low-fat cream cheese in a large bowl until smooth. Gradually add the powdered sugar, lemon juice, and skim milk, beating until smooth and spreadable.
To assemble, trim the tops of the cakes to ensure even flat surfaces. Place the 12-inch cake on a serving platter, spreading a layer of frosting on top.
Carefully stack the 9-inch cake on top, ensuring it is centered, then add a layer of frosting. Repeat with the 6-inch tier.
Apply a thin coat of frosting over the entire cake as a crumb coat. Chill in the refrigerator for 30 minutes to set.
After chilling, apply a final layer of frosting, smoothing with a spatula. Decorate as desired with flowers or other low-fat toppings.
Serve and enjoy your elegant, low-fat wedding cake!
Nutrition Facts
Calories |
10294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 14687 mg | 639% | |
| Total Carbohydrate | 2167.0 g | 788% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 1553.8 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 1859 mg | 143% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 4068 mg | 87% | |
*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.
