Sugar-Free Classic Birthday Cake with Vanilla Buttercream Icing

Celebrate any special occasion guilt-free with this Sugar-Free Classic Birthday Cake with Vanilla Buttercream Icing—a wholesome twist on a timeless favorite! This moist and fluffy cake is expertly sweetened with erythritol, making it a perfect dessert option for those looking to cut back on sugar without sacrificing flavor. The layers are tender yet sturdy, thanks to the optional addition of almond flour, while the velvety vanilla buttercream icing provides the ultimate creamy finish. Easy to prepare in just under an hour, this cake is ideal for birthdays, anniversaries, or any gathering where you want to impress while staying mindful of dietary choices. Elevate your sugar-free baking game and enjoy every bite of this beautifully frosted delight!

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter, softened
• 1.5 cups Erythritol granulated sweetener
• 4 Large eggs
• 2 teaspoons Pure vanilla extract
• 1 cups Whole milk
• 0.5 cup Heavy cream
• 0.5 cup Almond flour (optional for structure)
• 1 cup Unsalted butter, softened (for icing)
• 1.5 cups Powdered erythritol sweetener
• 2 teaspoons Pure vanilla extract (for icing)
• 2 tablespoons Heavy cream (for icing)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and optional almond flour. Set aside.

Step 3

In a large bowl, beat the softened butter and erythritol granulated sweetener together until light and fluffy, about 3 minutes.

Step 4

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Gently fold in the heavy cream.

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 20-25 minutes or until a toothpick inserted into the center comes out clean.

Step 8

Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 9

While the cakes cool, prepare the buttercream icing. In a large bowl, beat the softened butter until creamy.

Step 10

Gradually add the powdered erythritol sweetener and beat until smooth and fluffy. Mix in the vanilla extract.

Step 11

Add the heavy cream and beat on high speed until light and fluffy, about 3 minutes.

Step 12

Once the cakes are completely cool, place one cake layer on a serving plate. Spread an even layer of buttercream on top.

Step 13

Place the second cake layer on top and spread the remaining buttercream over the top and sides of the cake.

Step 14

Decorate as desired and serve.

Nutrition Facts

Serving size	(2046.7g)

Amount per serving	% Daily Value*
Calories	4990.2

Total Fat 397.6g	0%
Saturated Fat 226.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1702.3mg	0%
Sodium 2765.0mg	0%
Total Carbohydrate 974.4g	0%
Dietary Fiber 14.2g	0%
Total Sugars 16.2g
Protein 78.6g	0%

Vitamin D 431.4IU	0%
Calcium 667.9mg	0%
Iron 20.0mg	0%
Potassium 1453.4mg	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: 45.9%

Protein: 4.0%

Carbs: 50.0%