Description
This Sugar-Free Favorite White Cake is a soft, tender layer cake with a fine, velvety crumb and delicate vanilla flavor. Made with cake flour, sour cream, butter, and baking-friendly sugar-free sweeteners, it delivers classic white-cake flavor without regular sugar. Whipped egg whites create a light, airy texture, while a glossy seven-minute frosting adds the perfect cloud-like finish. It is an elegant choice for birthdays, anniversaries, showers, holidays, and other special celebrations.
Ingredients
Scale
Sugar-Free White Cake
- 2 cups cake flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups granulated sugar-free sweetener, divided
- 1 cup sour cream, at room temperature
- 1 cup unsalted butter, at room temperature
- 1 tablespoon neutral oil
- 1 tablespoon vanilla extract
- 6 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
Sugar-Free Seven-Minute Frosting
- 3 large egg whites
- 1 1/4 cups granulated sugar-free sweetener
- 5 tablespoons water
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper, then grease and lightly flour the parchment and sides.
- Add the cake flour, baking soda, baking powder, salt, and 1 cup of the sugar-free sweetener to a large mixing bowl. Mix on low speed until evenly combined.
- Add half of the sour cream and the butter, one tablespoon at a time, mixing on low speed. Scrape down the sides and bottom of the bowl.
- Add the remaining sour cream, neutral oil, and vanilla extract. Beat on medium speed for about 2 minutes, until smooth and light.
- In a separate clean, dry bowl, beat the 6 egg whites and cream of tartar on medium-high speed until soft peaks form.
- Slowly add the remaining 1/2 cup sugar-free sweetener and continue beating until stiff, glossy peaks form. Do not overbeat.
- Gently fold the whipped egg whites into the cake batter in three additions. Fold just until combined, taking care not to deflate the egg whites.
- Divide the batter evenly between the prepared cake pans. Smooth the tops and gently tap the pans on the counter to release large air bubbles.
- Bake for 30 to 35 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out with moist crumbs.
- Cool the cakes in their pans for 15 minutes. Carefully turn them onto a wire rack and allow them to cool completely.
- To make the frosting, fill a medium saucepan halfway with water and bring it to a gentle simmer.
- Place the 3 egg whites, sugar-free sweetener, water, and cream of tartar in a heatproof mixing bowl. Set the bowl over the simmering water, making sure the bottom does not touch the water.
- Whisk frequently for about 5 minutes, until the sweetener has dissolved and the mixture is foamy.
- Transfer the bowl to a stand mixer, or use a hand mixer. Beat on high speed for about 7 minutes, until the frosting is glossy and has approximately tripled in volume.
- Beat in the vanilla extract.
- Place one cooled cake layer on a serving plate. Spread frosting over the top.
- Place the second cake layer on top and frost the top and sides of the cake.
- Slice and serve at room temperature. Decorate with sugar-free sprinkles, fresh berries, or powdered sugar-free sweetener if desired.
Notes
- Use room-temperature ingredients for the smoothest batter and best volume.
- Make sure the bowl and beaters used for the egg whites are completely clean and dry, with no traces of grease or egg yolk.
- Fold the whipped egg whites gently to preserve the cake’s light, airy texture.
- Check the cake at 30 minutes and avoid overbaking.
- Cool the cake layers completely before frosting.
- For the finest crumb, use cake flour. If substituting all-purpose flour, replace 2 tablespoons per cup with cornstarch and sift well.
- Allulose, monk fruit, erythritol blends, or other baking-friendly granulated sugar substitutes may be used, although results can vary depending on the sweetener.
- For an almond variation, replace half of the vanilla extract with almond extract.
- Add 1 teaspoon of lemon zest for a bright citrus flavor.
- Fold 1/4 cup sugar-free sprinkles into the batter for a funfetti-style cake.
- Dairy-free sour cream and butter can be used for a dairy-free variation.
- Store the frosted cake covered at room temperature for up to 1 day or refrigerated for up to 3 days. Bring to room temperature before serving for the best texture.
- Unfrosted cake layers can be frozen for up to 2 months. Thaw in the refrigerator before frosting.
- Nutrition information is approximate and may vary according to the brands and types of sweeteners, flour, butter, and other ingredients used.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 295 per serving
- Fat: 23g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
Keywords: Sugar-Free Favorite White Cake