Low Sodium Confetti Cake
Bring joy and vibrant flavor to any celebration with Low Sodium Confetti Cake—a healthier twist on a classic party favorite. This stunning dessert pairs a soft, moist vanilla cake with sugar-free rainbow sprinkles for a cheerful burst of color. Crafted with unsalted butter, low-fat milk, and Greek yogurt, the cake boasts a creamy texture without unnecessary sodium, making it a perfect guilt-free indulgence. The light and fluffy base is layered with a silky, vanilla-infused frosting that adds the perfect touch of sweetness while staying low-sodium-friendly. Ideal for birthdays, anniversaries, or any occasion worth celebrating, this recipe promises a crowd-pleasing dessert that's as beautiful to look at as it is delicious to eat. Enjoy every bite of this effortlessly wholesome treat!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.75 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 3 Large eggs
- 1 cup Low-fat milk
- 0.5 cup Plain Greek yogurt
- 0.5 cup Sugar-free rainbow sprinkles
- 2 cups Powdered sugar (for frosting)
- 0.5 cup Unsalted butter, softened (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Low-fat milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy. This will take about 3-4 minutes with an electric mixer.
Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition until fully incorporated.
Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
Gently fold in the Greek yogurt until the batter is smooth and no lumps remain.
Carefully fold in the sugar-free rainbow sprinkles, being mindful not to overmix as this can cause the sprinkles to bleed.
Divide the batter evenly between the prepared cake pans and 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.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.
While the cakes are cooling, prepare the frosting by beating together the powdered sugar, unsalted butter, vanilla extract, and low-fat milk in a medium bowl until smooth and fluffy. Add more milk if necessary to reach your desired frosting consistency.
Once the cakes are completely cool, spread an even layer of frosting over the top of one of the cakes. Place the second cake on top, and continue to frost the top and sides of the entire cake.
Decorate with additional sugar-free sprinkles if desired, and then slice and serve.
Nutrition Facts
Calories |
6286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.6 g | 341% | |
| Saturated Fat | 161.5 g | 807% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1236 mg | 412% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 924.3 g | 336% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 569.3 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 669 mg | 51% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 838 mg | 18% | |
*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.
