Low Fat Vanilla Cake with Buttercream Frosting
Indulge guilt-free with this delightful Low Fat Vanilla Cake with Buttercream Frosting, a lighter twist on a classic dessert! Made with unsweetened applesauce, low-fat buttermilk, and fluffy egg whites, this moist and tender cake delivers all the flavor with a fraction of the fat. Topped with a luscious yet light buttercream frosting made with a touch of low-fat milk, it’s the perfect treat for any occasion. Easy to prepare in just 20 minutes, this healthier vanilla cake is ideal for celebrations or as a satisfying everyday dessert. With its beautiful layers and rich vanilla flavor, it’s guaranteed to impress while staying kind to your waistline.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsweetened applesauce
- 0.75 cup granulated sugar
- 3 large egg whites
- 2 teaspoons pure vanilla extract
- 0.75 cup low-fat buttermilk
- 2.5 cups powdered sugar
- 0.5 cup unsalted butter
- 2 tablespoons low-fat milk
- 1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line with parchment paper.
In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk the unsweetened applesauce and granulated sugar until well combined.
Beat in the egg whites one at a time until fully incorporated.
Mix in 2 teaspoons of vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the low-fat buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the buttercream frosting. In a large bowl, beat the unsalted butter with an electric mixer on medium speed for 2–3 minutes, until creamy.
Gradually add the powdered sugar, 1 cup at a time, beating on low speed until the sugar is incorporated.
Add the low-fat milk and 1 teaspoon of vanilla extract, then beat on high speed for 1–2 minutes, until the frosting is light and fluffy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 664.9 g | 242% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 466.6 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 310 mg | 24% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 811 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.
