Low Sodium Classic Yellow Cake
Savor the timeless comfort of a Low Sodium Classic Yellow Cake—now crafted to be better for your heart without compromising flavor! With this recipe, you're treated to the rich, buttery goodness of a traditional yellow cake while sidestepping excess sodium for a healthier twist. Featuring simple pantry staples like all-purpose flour, unsalted butter, and creamy whole milk, this cake achieves a moist, tender crumb that's perfect for frosting, layering, or enjoying plain. Optional salt substitutes ensure you can adjust the recipe to suit your dietary needs, while the golden hue and sweet, vanilla-forward aroma make this dessert a crowd-pleasing centerpiece for any celebration. Ready in just under an hour, this low sodium treat is delightfully easy to prepare and serves up to 12, making it perfect for gatherings or a guilt-free indulgence at home.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 tablespoons Baking powder
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 units Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 0.5 teaspoon Salt substitute (potassium chloride), optional
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt substitute (if using). Set aside.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the creamed mixture, alternating with the milk, beginning and ending with the flour mixture. Beat on low speed just until combined after each addition.
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 a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely before frosting or serving.
Nutrition Facts
Calories |
4408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.8 g | 286% | |
| Saturated Fat | 132.5 g | 662% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 555.0 g | 202% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 313.6 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 504 mg | 39% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2852 mg | 61% | |
*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.
