Heart-Healthy Classic Vanilla Cake with Buttercream Icing

Indulge in the perfect balance of indulgence and health with this Heart-Healthy Classic Vanilla Cake with Buttercream Icing. Made with a blend of whole wheat pastry flour and all-purpose flour, this lighter, nutrient-packed take on a traditional vanilla cake is sweetened with a baking-friendly sugar substitute and enriched with unsweetened applesauce for natural moisture. Soft and fluffy egg whites lend the cake a tender crumb, while heart-healthy vegetable oil and low-fat milk keep it light. Topped with a luscious, creamy buttercream icing made with just the right touch of vanilla, this guilt-free dessert is ideal for birthdays, celebrations, or any day you’re craving something sweet. Ready in under an hour and serving 12, this cake proves that classic treats can be deliciously wholesome. Perfect for those seeking a healthier twist on a timeless favorite!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat pastry flour
• 0.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 3 large Egg whites
• 1 cup Granular sugar substitute suitable for baking
• 0.5 cups Unsweetened applesauce
• 1 cup Low-fat milk
• 2 teaspoons Pure vanilla extract
• 0.25 cups Heart-healthy vegetable oil
• 0.5 cups Butter
• 2 cups Powdered sugar
• 2 tablespoons Low-fat milk (for icing)
• 1 teaspoon Vanilla extract (for icing)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easier removal.

Step 2

In a medium-sized bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3

In another large bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the sugar substitute, and continue to beat until the mixture is glossy.

Step 4

Mix in the unsweetened applesauce, low-fat milk, vanilla extract, and vegetable oil until well combined.

Step 5

Gradually add the dry ingredients into the wet ingredients, stirring gently until the batter is smooth and no lumps remain.

Step 6

Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 28 to 30 minutes or until a toothpick inserted into the center comes out clean.

Step 7

While the cake is baking, prepare the buttercream icing by beating the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Step 8

Add the low-fat milk and vanilla extract to the butter mixture, and continue to beat until the icing is smooth and creamy. Adjust the consistency with more milk or powdered sugar as needed.

Step 9

Once the cake is done, remove it from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 10

Spread the prepared buttercream icing evenly over the cooled cake. Serve immediately, or store in an airtight container at room temperature for up to two days.

Nutrition Facts

Serving size	(1405.9g)

Amount per serving	% Daily Value*
Calories	3413.1

Total Fat 161.4g	0%
Saturated Fat 63.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 283.6mg	0%
Sodium 3015.2mg	0%
Total Carbohydrate 694.9g	0%
Dietary Fiber 24.9g	0%
Total Sugars 261.4g
Protein 52.9g	0%

Vitamin D 133.7IU	0%
Calcium 443.4mg	0%
Iron 9.8mg	0%
Potassium 1125.7mg	0%

*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: 32.7%

Protein: 4.8%

Carbs: 62.6%