Low Sodium Classic Birthday Cake with Vanilla Buttercream Icing
Celebrate special occasions with a homemade touch by trying this Low Sodium Classic Birthday Cake with Vanilla Buttercream Icing! Perfect for those looking to reduce sodium without compromising on flavor, this recipe uses unsalted butter and simple pantry ingredients to create a moist, tender cake topped with a luscious, creamy vanilla frosting. With just a few easy steps and a total prep and cook time of only 60 minutes, this classic layer cake is as simple to make as it is delightful to serve. Whether you're hosting a birthday bash or craving a timeless dessert, this low-sodium version of a traditional favorite delivers all the charm and sweetness your celebration deserves. Decorate it to match the occasion, and serve up slices of love and nostalgia!
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Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 0.75 cup (1.5 sticks) unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 cup whole milk
- 1 cup (2 sticks) unsalted butter, softened (for icing)
- 4 cups powdered sugar
- 1 tbsp pure vanilla extract (for icing)
- 2 tbsp whole milk (for icing)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and lightly coat them with flour, tapping out excess.
Step 2
In a medium bowl, whisk together the flour and baking powder to ensure even distribution.
Step 3
In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
Step 4
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5
With the mixer on low speed, gradually incorporate the flour mixture into the butter-sugar mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
Step 6
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Step 7
Bake in the preheated oven for 25-30 minutes, or until the cakes spring back when lightly pressed in the center and a toothpick inserted comes out clean.
Step 8
Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.
Step 9
To make the vanilla buttercream icing, beat the softened unsalted butter in a large bowl with an electric mixer on medium speed until creamy.
Step 10
Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition.
Step 11
Mix in the vanilla extract and milk, continuing to beat until the icing is smooth and spreadable.
Step 12
Once the cakes are completely cooled, spread a generous amount of icing on top of one cake layer. Place the second cake layer on top and apply a crumb coat.
Step 13
Use the remaining icing to cover the top and sides of the cake, smoothing it as desired. Decorate as preferred.
Step 14
Serve and enjoy your low sodium celebration cake with family and friends!
Nutrition Facts
| Serving size | (1834.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6904.5 |
| Total Fat 316.0g | 0% |
| Saturated Fat 193.8g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1371.0mg | 0% |
| Sodium 1712.3mg | 0% |
| Total Carbohydrate 987.0g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 784.9g | |
| Protein 54.5g | 0% |
| Vitamin D 388.7IU | 0% |
| Calcium 531.7mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 961.3mg | 0% |
Source of Calories