Sugar-Free Classic Birthday Cake with Vanilla Buttercream Icing

Nutriscore Rating: 52/100

Celebrate any special occasion with this **Sugar-Free Classic Birthday Cake with Vanilla Buttercream Icing**, a guilt-free take on the timeless favorite. Crafted with erythritol for natural sweetness, this light and fluffy cake features layers of moist vanilla goodness and a rich, creamy buttercream frosting made with powdered erythritol. With the option of adding almond flour for extra structure, this dessert balances indulgence with a health-conscious twist. Perfect for those avoiding refined sugar, this recipe comes together in just under an hour, serving up to 12 slices of pure celebration-worthy delight. Whether it’s for a milestone birthday or a sweet treat at your next gathering, this sugar-free cake is sure to impress!

Recipe Information

• Prep Time: 30 min
• Cook Time: 25 min
• Total Time: 55 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 2.5 cups All-purpose flour
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter, softened
• 1.5 cups Erythritol granulated sweetener
• 4 Large eggs
• 2 teaspoons Pure vanilla extract
• 1 cups Whole milk
• 0.5 cup Heavy cream
• 0.5 cup Almond flour (optional for structure)
• 1 cup Unsalted butter, softened (for icing)
• 1.5 cups Powdered erythritol sweetener
• 2 teaspoons Pure vanilla extract (for icing)
• 2 tablespoons Heavy cream (for icing)

📝 Instructions

14 steps

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and optional almond flour. Set aside.

3. In a large bowl, beat the softened butter and erythritol granulated sweetener together until light and fluffy, about 3 minutes.

4. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

5. Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Gently fold in the heavy cream.

6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

7. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

8. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

9. While the cakes cool, prepare the buttercream icing. In a large bowl, beat the softened butter until creamy.

10. Gradually add the powdered erythritol sweetener and beat until smooth and fluffy. Mix in the vanilla extract.

11. Add the heavy cream and beat on high speed until light and fluffy, about 3 minutes.

12. Once the cakes are completely cool, place one cake layer on a serving plate. Spread an even layer of buttercream on top.

13. Place the second cake layer on top and spread the remaining buttercream over the top and sides of the cake.

14. Decorate as desired and serve.

Nutrition Facts

1 serving (2046.7g)

Calories		4990
% Daily Value*
Total Fat		397.6 g	510%
	Saturated Fat	226.0 g	1130%
	Polyunsaturated Fat	0.3 g
Cholesterol		1702 mg	567%
Sodium		2765 mg	120%
Total Carbohydrate		974.4 g	354%
	Dietary Fiber	14.2 g	51%
	Total Sugars	16.2 g
Protein		78.6 g	157%
Vitamin D		10.8 mcg	54%
Calcium		668 mg	51%
Iron		20.0 mg	111%
Potassium		1453 mg	31%

*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.

Source of Calories

Fat: 3578 cal (45.9%%)

Protein: 314 cal (4.0%%)

Carbs: 3897 cal (50.0%%)