¾ cup unsalted butter or shortening
1 ½ cups Swerve Granulated Sugar Replacement
2 cups cake flour
2 tsp baking powder
½ tsp salt
6 egg whites
¾ cup whole milk
1 tsp pure vanilla extract
Move oven rack to center position and preheat oven to 325°F. Prep 3-6” or 2-9” cake pans with a baking spray (that contains flour) or butter and flour.
In a medium bowl, whisk together the cake flour, baking powder, and salt. In a 2nd medium bowl, combine the egg whites, milk and vanilla extract.
In a large mixing bowl cream together the butter (or shortening) and Swerve Granulated Sugar Replacement until light and fluffy. Add half of the flour mixture and half of the egg white mixture to this and mix gently. Add remaining ingredients to the bowl, scrape sides as needed and gently mix again until incorporated.
Transfer batter to prepared pans and disperse evenly. Be careful to fill pans no more than ⅔ full.
Bake cakes on the center oven rack for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Make Swerve Vanilla Buttercream Frosting https://swervesweet.com/recipe...
Divide the prepared vanilla buttercream frosting into 3 bowls, placing half the frosting in one bowl and a quarter of the frosting into each of the other bowls. Leave half of the frosting white. Color the other two bowls 2 different shades of blue to create an ombre effect later.
Place the first cake layer on a plate or cardboard round. Pipe buttercream onto the top of the first layer. Use just white frosting or use all frosting shades to create an ombre look. Add the second cake layer and repeat until all layers are used. Smooth a thin layer of white buttercream all over the outside of the cake and chill.
Pipe the exterior layer of frosting onto the cake starting with the darker shade at the bottom, moving to the white on top. Smooth the cake and chill again. Place some of the darker shade and some of the white frosting next to each other in a piping bag for a swirled effect and pipe dollops onto the top of the cake.