Yellow Cake made with baking sugar alternative

Looking to control your sugar intake, but need a celebration-worthy cake? This recipe is for you! Whether as a single-layer snacking cake, a double-layer celebration cake, shareable cupcakes, or bite-sized mini cakes, this recipe is what sugar-free dreams are made of.

Prep
20 mins
Bake
28 to 32 mins
Total
1 hr 10 mins
Yield
one 8" round cake
Yellow Cake made with baking sugar alternative - select to zoom
Yellow Cake made with baking sugar alternative - select to zoom
Yellow Cake made with baking sugar alternative - select to zoom

Instructions

  1. Place a rack in the middle of the oven and preheat the oven to 350°F. Lightly grease an 8” x 2” round cake pan, line the bottom with parchment, and lightly grease the parchment.

  2. Whisk together the flour, baking powder, and salt. Set aside.

  3. In a stand mixer fitted with a paddle attachment, mix the butter and baking sugar alternative on medium speed for 1 1/2 to 2 minutes; the mixture will be crumbly. 

  4. Scrape the bottom and sides of the bowl and add the egg, beating on high speed for 1 minute. 

  5. Add the dry ingredients in two additions alternately with the milk, mixing on medium speed for 30 seconds and scraping the bowl between each addition. Don’t worry if the batter still looks a bit lumpy.

  6. Add the vanilla and mix on medium speed for 1 minute, until the batter is smooth. 

  7. Spread the batter evenly into the prepared pan.

  8. Bake the cake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean.

  9. Remove the cake from the oven and cool it in the pan for 15 minutes, then turn it out of the pan onto a rack to cool completely before frosting.

Tips from our Bakers

  • For best results, use cake strips; they’ll improve your cake’s rise and protect against over-browning around the edges.

  • To make a double-layer cake: Simply double the ingredients and bake in two 8” x 2” round cake pans.

  • To make cupcakes: Line a 12-cup muffin pan with paper liners and lightly grease the papers. Prepare the recipe as written and scoop 1/4 cup of batter into each of the prepared papers; a muffin scoop works well here. Bake the cupcakes for 16 to 18 minutes. Remove the cupcakes from the oven and cool them in the pan for 15 minutes before transferring them to a rack to cool completely.

  • To make mini cakes: Line a 24-count mini-muffin pan with paper liners and lightly grease the papers. Prepare the recipe as written and scoop a scant 2 teaspoons of batter into each of the prepared papers; a teaspoon cookie scoop works well here.  Bake the mini cakes for 10 to 11 minutes. Remove them from the oven and cool them in the pan for 15 minutes before transferring them to a rack to cool completely.

  • Pair this with our Swiss Buttercream Frosting made with baking sugar alternative for a cake that knows no bounds!