Vanilla Cake with Buttercream Frosting

Vanilla Cake 1
Vanilla Cake 1

Vanilla Cake with Buttercream Frosting

Recipes   Sweets     Gluten Free     The Classics    

Ingredients

Cake
  • 3 cups almond flour 
  • ½ cup unsweetened whey protein 
  • 1 TBS baking powder 
  • ½ tsp salt
  • ½ cup butter (1 stick), at room temperature
  • 1 1/3 cup Swerve, Granular 
  • 6 eggs 
  • 3 TBS vanilla extract (use clear vanilla extract to keep cake as white as possible)
  • 4 tsp lemon juice 
  • ½ cup unsweetened almond milk or any other milk
Buttercream
  • 2 cups butter (4 sticks), at room temperature
  • 4-6 TBS milk of choice 
  • 1 TBS + 2 tsp vanilla extract 
  • 1 ½ - 2 cups Swerve, Confectioners

Instructions

Cake
  1. Preheat oven to 325°F and butter/grease two round cake pans. 
  2. In a medium mixing bowl, stir together the almond flour, protein powder, baking powder, and salt. Set aside. 
  3. With an electric mixer on medium-high speed, mix together softened butter and Swerve until creamy. On medium speed add eggs, vanilla, and lemon juice. Mix until combined.
  4. Add dry ingredients and mix until combined. Add almond milk and mix until combined. 
  5. Pour the batter evenly into baking pans. Bake 25- 30 minutes. A toothpick inserted in the middle should come out almost clean.
  6. Let cake cool in pan for at least 30 minutes. Remove from pan by gently placing baking rack on top of pan and flipping over. Tap on center of pan, and cake will release.
Buttercream & Assembly
  1. With an electric mixer, combine all frosting ingredients. Start with 1 1/2 cups of Swerve, and increase to taste.  Beat until well combined.
  2. To assemble cake, place one layer on cake plate. Spread ¼ of the icing on the center of cake. Place next layer on top of the bottom layer, and spread the remaining icing on exposed cake. Slice and Enjoy!
  3. *Note: To reduce calories, Use half the amount of buttercream and leave the sides "naked."

Makes 16 servings.

Vanilla Cake
Vanilla Cake 3
Nutrition Facts

Serving Size 1 slice

Servings 16

Calories 430
Total Fat 40g
Total Saturated Fat 19g
Cholesterol 150g
Sodium 105mg
Total Carbs 41g
Dietary Fiber 4g
Sugars 3g
Swerve 35g
Protein 8g
Net Carbs: 3g

Comments:

  • Martha Morehouse

    What size baking pan? How do you prepare baking pan? Greased and floured?

    • Swerve

      Hi Martha, A 9-in cake pan will work just fine! We recommend heavily greasing the pan with butter. You can also use a round piece of parchment paper at the bottom of the pan.

  • Mary

    I know you recommended a 9” pan but could it be made in a smaller round cake pan to make a taller cake? I’m wanting to make my daughter a unicorn cake and was thinking of 6” rounds but am unsure of time to cook and do you think it would take 3 or 4 6” cake pans? Thank you!

    • Swerve

      Hi Mary, Using smaller cake pans will work just fine. 3 pans should be sufficient. Start checking the cakes at 15 minutes. They will be done when a toothpick inserted comes out dry (no wet batter) and with minimal crumb. You should also see some light browning on the top. Hope this helps! Good luck!

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