Keto Classic Three-Tier Wedding Cake
Elevate your low-carb celebrations with this show-stopping Keto Classic Three-Tier Wedding Cake, a masterpiece that's as stunning as it is delicious! Perfect for weddings, anniversaries, or any grand occasion, this keto-friendly dessert features moist, almond flour-based layers that are subtly sweetened with erythritol for a guilt-free indulgence. Each tier is lovingly frosted with a rich, sugar-free buttercream, ensuring a decadent finish without compromising your ketogenic lifestyle. The recipe provides precise proportions to create flawless 6-inch, 8-inch, and 10-inch layers, delivering up to 80 servings of buttery, vanilla-infused perfection. With its blend of classic elegance and modern dietary appeal, this keto wedding cake ensures every guest can enjoy a slice of celebration.
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Ingredients
- 6 cups Almond flour
- 6 teaspoons Baking powder
- 1.5 teaspoons Salt
- 3 cups Unsalted butter, softened
- 3 cups Erythritol sweetener
- 12 large Eggs
- 1.5 tablespoons Vanilla extract
- 2.25 cups Almond milk, unsweetened
- 9 cups Sugar-free buttercream frosting
- 1.5 tablespoons Vanilla extract (for frosting)
Directions
Step 1
Preheat your oven to 350°F (175°C). Prepare three different round cake pans: 6-inch, 8-inch, and 10-inch, by greasing them with butter and lining the bases with parchment paper.
Step 2
In a large bowl, whisk together the almond flour, baking powder, and salt until well combined.
Step 3
In a separate large bowl, cream the softened butter and erythritol using an electric mixer until light and fluffy, about 3-5 minutes.
Step 4
Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until well combined.
Step 5
Gradually add the dry ingredients to the wet ingredients, alternating with almond milk. Start and end with the dry ingredients, mixing gently until just combined.
Step 6
Divide the batter among the three prepared pans: 2 cups for the 6-inch pan, 3.5 cups for the 8-inch pan, and the remaining batter for the 10-inch pan, smoothing out the tops.
Step 7
Bake in the preheated oven: the 6-inch cake for 25-30 minutes, the 8-inch cake for 30-35 minutes, and the 10-inch cake for 35-40 minutes, or until a toothpick inserted into the centers comes out clean.
Step 8
Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 9
To prepare the sugar-free buttercream frosting, mix in vanilla extract with the prepared frosting until smooth.
Step 10
Once the cakes are completely cooled, frost each cake separately using a layer of buttercream between them, ensuring the top layers are smooth and even.
Step 11
Stack the cakes from largest base to smallest, centering each tier. Use dowels or cake supports for stability if necessary.
Step 12
Finish frosting the exterior of the stacked cake, smoothing out the sides and top for an elegant finish. Decorate as desired.
Nutrition Facts
| Serving size | (5379.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 17081.5 |
| Total Fat 1684.0g | 0% |
| Saturated Fat 879.7g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 5726.0mg | 0% |
| Sodium 10759.2mg | 0% |
| Total Carbohydrate 901.6g | 0% |
| Dietary Fiber 62.3g | 0% |
| Total Sugars 27.9g | |
| Protein 229.8g | 0% |
| Vitamin D 689.6IU | 0% |
| Calcium 2888.8mg | 0% |
| Iron 35.6mg | 0% |
| Potassium 1669.7mg | 0% |
Source of Calories