Low Fat Vanilla Cake with Buttercream Frosting

Indulge guilt-free with this irresistible Low Fat Vanilla Cake with Buttercream Frosting, a light yet decadent dessert that doesn’t sacrifice flavor. Made with wholesome ingredients like unsweetened applesauce and low-fat buttermilk, this moist vanilla cake is a healthier twist on a classic favorite. Topped with a creamy buttercream frosting that balances just the right amount of sweetness, it’s perfect for birthdays, special occasions, or an everyday treat. Plus, with a quick 20-minute prep time and easy-to-follow instructions, this recipe is as simple as it is satisfying. Whether you're watching your calorie intake or just love a lighter dessert option, this low-fat vanilla cake is sure to become a staple in your baking repertoire.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 10

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup unsweetened applesauce
• 0.75 cup granulated sugar
• 3 large egg whites
• 2 teaspoons pure vanilla extract
• 0.75 cup low-fat buttermilk
• 2.5 cups powdered sugar
• 0.5 cup unsalted butter
• 2 tablespoons low-fat milk
• 1 teaspoon pure vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line with parchment paper.

Step 2

In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, whisk the unsweetened applesauce and granulated sugar until well combined.

Step 4

Beat in the egg whites one at a time until fully incorporated.

Step 5

Mix in 2 teaspoons of vanilla extract.

Step 6

Gradually add the dry ingredients to the wet ingredients, alternating with the low-fat buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 7

Divide the batter evenly between the prepared cake pans.

Step 8

Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.

Step 9

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 10

While the cakes cool, prepare the buttercream frosting. In a large bowl, beat the unsalted butter with an electric mixer on medium speed for 2–3 minutes, until creamy.

Step 11

Gradually add the powdered sugar, 1 cup at a time, beating on low speed until the sugar is incorporated.

Step 12

Add the low-fat milk and 1 teaspoon of vanilla extract, then beat on high speed for 1–2 minutes, until the frosting is light and fluffy.

Step 13

Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.

Step 14

Slice and serve. Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1207.4g)

Amount per serving	% Daily Value*
Calories	3257.7

Total Fat 52.8g	0%
Saturated Fat 29.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 133.9mg	0%
Sodium 2511.8mg	0%
Total Carbohydrate 664.9g	0%
Dietary Fiber 7.9g	0%
Total Sugars 466.6g
Protein 43.0g	0%

Vitamin D 107.8IU	0%
Calcium 310.0mg	0%
Iron 11.8mg	0%
Potassium 810.8mg	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: 14.4%

Protein: 5.2%

Carbs: 80.4%