Low Sodium Vanilla Cake with Buttercream Frosting

Indulge in the light and fluffy decadence of this Low Sodium Vanilla Cake with Buttercream Frosting, a perfect treat for those looking to enjoy a classic dessert with a heart-healthy twist. This recipe swaps traditional leavening agents for low-sodium baking powder, while unsalted butter keeps the salt content in check without sacrificing rich, buttery flavor. The cake layers boast a tender crumb and a delicate vanilla essence, thanks to pure vanilla extract. Topped with a luscious, homemade buttercream frosting, this cake is as beautiful as it is delicious. Ideal for celebrations, family gatherings, or a simple dessert craving, this low sodium dessert ensures everyone can savor the sweet indulgence guilt-free. Try it today and experience how easy it is to whip up a healthier version of a timeless favorite!

Nutriscore Rating: 35/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2.5 teaspoons Baking powder (low sodium or sodium-free)
• 0.75 cup Unsalted butter, softened
• 1.5 cups Granulated sugar
• 2 teaspoons Vanilla extract
• 4 whole Large eggs
• 1 cup Whole milk (or low sodium milk alternative)
• 1 cup Unsalted butter (for frosting), softened
• 4 cups Powdered sugar
• 2 teaspoons Vanilla extract (for frosting)
• 2 tablespoons Milk or cream (for frosting, optional for consistency)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans, then set them aside.

Step 2

In a medium bowl, whisk together the all-purpose flour and baking powder. This will serve as your dry mixture.

Step 3

In a large mixing bowl, use a hand or stand mixer to cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.

Step 4

Add the vanilla extract and eggs, one at a time, to the butter mixture. Beat well after each addition until fully incorporated.

Step 5

Gradually add the dry mixture to the wet mixture in three parts, alternating with the milk. Begin and end with the dry mixture. Mix until just combined—do not overmix.

Step 6

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Step 7

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Step 8

Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Step 9

For the frosting, beat the unsalted butter in a large mixing bowl until smooth and creamy, about 2-3 minutes.

Step 10

Gradually add the powdered sugar to the butter, beating at a low speed to combine and then at medium speed until fluffy. Add the vanilla extract and milk (if needed) to reach your desired consistency.

Step 11

Once the cakes are fully cooled, place one cake layer on a serving platter and spread a generous layer of frosting on top.

Step 12

Stack the second cake layer on top and spread the remaining frosting evenly over the top and sides of the cake.

Step 13

Slice, serve, and enjoy your low sodium vanilla cake with buttercream frosting!

Nutrition Facts

Serving size	(1998.4g)

Amount per serving	% Daily Value*
Calories	7606.6

Total Fat 370.8g	0%
Saturated Fat 226.9g	0%
Polyunsaturated Fat 0g
Cholesterol 1684.0mg	0%
Sodium 461.0mg	0%
Total Carbohydrate 1029.9g	0%
Dietary Fiber 8.2g	0%
Total Sugars 785.8g
Protein 67.2g	0%

Vitamin D 452.1IU	0%
Calcium 561.4mg	0%
Iron 18.3mg	0%
Potassium 1093.5mg	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: 43.2%

Protein: 3.5%

Carbs: 53.3%