Sugar-Free Classic Butter Cake
Indulge guilt-free with this Sugar-Free Classic Butter Cake, a timeless dessert reimagined for healthier lifestyles. This recipe swaps traditional sugar for granulated erythritol, offering a sweet treat without the sugar crash. With the creamy richness of softened butter, the fluffiness of room-temperature eggs, and the aromatic touch of vanilla, this cake combines classic flavors with a lighter twist. Perfectly balanced with all-purpose flour and a hint of salt, it bakes to golden perfection in just 35 minutes. Whether you’re following a sugar-free diet or simply looking for a better-for-you dessert option, this cake is ideal for afternoon tea, celebrations, or everyday indulgence. Plus, it’s incredibly simple to make, ensuring a moist and tender texture that will impress. Make your next gathering memorable with this easy sugar-free butter cake recipe!
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Recipe Information
Ingredients
- 200 grams Unsalted butter, softened
- 150 grams Granulated erythritol
- 4 large Eggs, at room temperature
- 250 grams All-purpose flour
- 10 grams Baking powder
- 120 ml Milk, at room temperature
- 5 ml Vanilla extract
- 2 grams Salt
Instructions
Preheat your oven to 180°C (350°F). Grease and flour a 20 cm (8-inch) round cake pan, or line it with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated erythritol using an electric mixer on medium speed until the mixture is light and fluffy, approximately 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix on low speed until just combined.
Stir in the vanilla extract until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula to ensure even cooking.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.3 g | 239% | |
| Saturated Fat | 111.0 g | 555% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1191 mg | 397% | |
| Sodium | 2093 mg | 91% | |
| Total Carbohydrate | 354.6 g | 129% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 9.8 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 344 mg | 26% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 783 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.
