Sugar-Free Classic Three-Tier Wedding Cake
Elevate your special day with a stunning **Sugar-Free Classic Three-Tier Wedding Cake**—a masterpiece that's as health-conscious as it is elegant! This crowd-pleasing dessert features moist almond flour layers sweetened with erythritol, ensuring a guilt-free indulgence for guests. The creamy, velvety frosting, crafted with cream cheese, heavy cream, and powdered erythritol, offers a luxurious finish without refined sugar. Designed to serve up to 75 people, this cake is perfect for large celebrations, and its detailed layering and crumb-coating process make it both visually striking and irresistibly delicious. Whether you’re catering to dietary needs or simply seeking a sugar-free alternative, this gorgeous three-tier cake offers timeless flavor and beauty while proving that indulgence doesn't have to compromise health! Perfect for weddings, anniversaries, or milestone celebrations, it's a recipe that blends sophistication and wellness in every bite.
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Recipe Information
Ingredients
- 6 cups Almond flour
- 3 tablespoons Baking powder
- 1.5 teaspoons Salt
- 3 cups Unsalted butter
- 3 tablespoons Vanilla extract
- 3 cups Almond milk
- 18 large Eggs
- 3 cups Erythritol sweetener
- 24 ounces Cream cheese
- 3 cups Heavy cream
- 2 cups Powdered erythritol
Instructions
Preheat your oven to 325°F (160°C). Prepare three different-sized cake tins (6-inch, 9-inch, and 12-inch) by greasing them and lining the bottoms with parchment paper.
In a large bowl, mix together almond flour, baking powder, and salt. Set aside.
In a stand mixer, beat unsalted butter and erythritol sweetener until light and fluffy. Add eggs, one at a time, mixing well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients alternately with the almond milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly across the prepared baking pans.
Bake the 6-inch cake for approximately 40 minutes, the 9-inch for 45 minutes, and the 12-inch for about 55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
Meanwhile, prepare the frosting. In a stand mixer, beat the cream cheese until smooth. Add heavy cream and vanilla extract, and beat until light and fluffy.
Gradually add powdered erythritol to the cream cheese mixture and beat until smooth and fluffy. Adjust sweetness to your preference.
To assemble, trim the tops of the cakes to make them level. Place the 12-inch cake on a serving plate and spread an even layer of frosting on top.
Place the 9-inch cake on top of the frosted 12-inch layer and spread another layer of frosting.
Finally, place the 6-inch cake on top of the frosted 9-inch layer and coat the entire cake with a thin crumb coat of frosting.
Chill the cake for about 30 minutes to set the crumb coat.
Finish by applying a final layer of frosting around the entire cake and smooth it with a spatula.
Decorate with sugar-free edible flowers or other sugar-free decorations as desired.
Store the cake covered in the refrigerator until ready to serve. Allow it to come to room temperature for about 30 minutes before slicing.
Nutrition Facts
Calories |
12325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1144.4 g | 1467% | |
| Saturated Fat | 499.0 g | 2495% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 5499 mg | 1833% | |
| Sodium | 11694 mg | 508% | |
| Total Carbohydrate | 1429.2 g | 520% | |
| Dietary Fiber | 62.4 g | 223% | |
| Total Sugars | 105.2 g | ||
| Protein | 285.0 g | 570% | |
| Vitamin D | 24.3 mcg | 122% | |
| Calcium | 3654 mg | 281% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 2535 mg | 54% | |
*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.
