Low Fat Classic Vanilla Cake with Buttercream Icing
Treat yourself to a guilt-free indulgence with this Low Fat Classic Vanilla Cake with Buttercream Icing—an elegant dessert that marries timeless flavors with a health-conscious twist. This recipe swaps traditional butter with unsweetened applesauce to keep the cake moist and flavorful while significantly reducing fat content. Light yet satisfying, the vanilla cake is perfectly complemented by a creamy buttercream icing made with softened unsalted butter and low-fat milk. Ready in under an hour, this cake is ideal for any occasion, from birthdays to casual gatherings. Each bite offers a balanced sweetness, tender crumb, and rich vanilla essence that feels indulgent without the heavy calories. Perfect for health-conscious bakers searching for a reduced-fat dessert, this recipe combines simplicity, flavor, and a touch of decadence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 1.25 cups Granulated sugar
- 2 units Large eggs
- 1.5 teaspoons Vanilla extract
- 1 cup Low-fat milk
- 0.25 cup Water
- 0.5 cup Unsalted butter, softened
- 3 cups Confectioners' sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Low-fat milk
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the unsweetened applesauce and granulated sugar until well combined and the mixture is light and fluffy, about 2 minutes.
Add in the eggs one at a time, beating well after each addition. Mix in 1.5 teaspoons of vanilla extract.
Alternate adding the dry ingredients and the low-fat milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
Slowly add in the water and mix until the batter is smooth, but do not overmix.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for about 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Meanwhile, make the buttercream icing. In a medium bowl, beat the softened butter until creamy and smooth.
Gradually add in the confectioners' sugar, about 1/2 cup at a time, beating well after each addition.
Add the remaining 1 teaspoon of vanilla extract and low-fat milk, and continue to beat for another 3-4 minutes, until the icing is light and fluffy.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a portion of the icing on top.
Place the second cake layer on top of the first, and spread the remaining icing over the top and sides of the cake.
Slice and serve your low-fat classic vanilla cake, enjoying its delightful taste paired with the creamy buttercream icing.
Nutrition Facts
Calories |
4500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 841.9 g | 306% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 650.1 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 465 mg | 36% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 541 mg | 12% | |
*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.
