Low Fat Confetti Cake
Indulge in the vibrant joy of a 'Low Fat Confetti Cake,' a guilt-free dessert that's as celebratory as it is delicious! This lightened-up version of the classic party favorite combines fluffy layers of moist cake made with wholesome ingredients like low-fat Greek yogurt, egg whites, and low-fat milk for a reduced-calorie treat. The batter is gently folded with colorful rainbow sprinkles, creating a fun, festive look in every bite. Topped with a creamy, tangy frosting made from low-fat cream cheese and light butter, this cake is perfect for birthdays, celebrations, or any occasion that calls for a little sweetness without compromising your health goals. Ready in under an hour and serving up to 12, this easy confetti cake recipe proves that dessert can be both indulgent and light!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Granulated sugar
- 1 cup Low-fat milk
- 3 large Egg whites
- 2 teaspoons Vanilla extract
- 0.5 cup Low-fat Greek yogurt
- 0.5 cup Rainbow sprinkles
- 1 cup Confectioners' sugar
- 4 ounces Low-fat cream cheese
- 2 tablespoons Light butter
Instructions
Preheat the oven to 350°F (175°C). Lightly coat a 9x13 inch baking pan with non-stick spray.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, combine the sugar, milk, egg whites, vanilla extract, and Greek yogurt. Mix well until smooth.
Slowly add the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the rainbow sprinkles gently using a spatula.
Pour the batter into the prepared baking pan and spread evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack.
While the cake is cooling, prepare the frosting by beating together the confectioners' sugar, cream cheese, and light butter in a medium bowl until smooth and creamy.
Once the cake has completely cooled, spread the frosting evenly over the top.
Slice the cake into 12 equal servings and enjoy.
Nutrition Facts
Calories |
3422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 3480 mg | 151% | |
| Total Carbohydrate | 666.9 g | 243% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 470.4 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 612 mg | 47% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 800 mg | 17% | |
*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.
