Low Sodium Classic Birthday Cake with Vanilla Buttercream Icing
Celebrate special occasions guilt-free with this Low Sodium Classic Birthday Cake with Vanilla Buttercream Icing—perfect for those watching their sodium intake without compromising on flavor. This delightful recipe features moist, fluffy layers of vanilla cake made with unsalted butter and a simple mix of pantry staples like all-purpose flour, baking powder, and whole milk. Crowned with velvety vanilla buttercream icing, whipped to perfection, this cake delivers all the decadence you expect from a classic birthday treat, but with a healthier twist. Ready in just 60 minutes from start to finish and serving 12, it’s a great choice for family gatherings and celebrations. Pair it with colorful sprinkles or fresh fruit for a festive touch and enjoy a sweet slice of health-conscious indulgence! Keywords: low sodium birthday cake, vanilla buttercream icing, classic celebration cake, healthy dessert recipes.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 0.75 cup (1.5 sticks) unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 cup whole milk
- 1 cup (2 sticks) unsalted butter, softened (for icing)
- 4 cups powdered sugar
- 1 tbsp pure vanilla extract (for icing)
- 2 tbsp whole milk (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and lightly coat them with flour, tapping out excess.
In a medium bowl, whisk together the flour and baking powder to ensure even distribution.
In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, gradually incorporate the flour mixture into the butter-sugar mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the cakes spring back when lightly pressed in the center and a toothpick inserted comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.
To make the vanilla buttercream icing, beat the softened unsalted butter in a large bowl with an electric mixer on medium speed until creamy.
Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition.
Mix in the vanilla extract and milk, continuing to beat until the icing is smooth and spreadable.
Once the cakes are completely cooled, spread a generous amount of icing on top of one cake layer. Place the second cake layer on top and apply a crumb coat.
Use the remaining icing to cover the top and sides of the cake, smoothing it as desired. Decorate as preferred.
Serve and enjoy your low sodium celebration cake with family and friends!
Nutrition Facts
Calories |
6904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.0 g | 405% | |
| Saturated Fat | 193.8 g | 969% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1371 mg | 457% | |
| Sodium | 1712 mg | 74% | |
| Total Carbohydrate | 987.0 g | 359% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 784.9 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 9.7 mcg | 49% | |
| Calcium | 532 mg | 41% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 961 mg | 20% | |
*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.
