Ultimate Low-Carb Celebration Vanilla Layer Cake

There’s something magical about slicing into a tall, multi-layer cake: the crisp crack of frosting, the gentle steam of vanilla scent rising, the soft crumb that gives with each bite. This Ultimate Low-Carb Celebration Vanilla Layer Cake was born when I wanted the grandeur of a birthday cake — the ribbon of frosting between layers, the festive sprinkles, the “wow” moment — but without the sugar-heavy guilt

Imagine a cake that smells warm with vanilla and almond, feels tender and light on your fork, tastes just rich enough without overwhelming sweetness, and ends with that lingering comfort of cream cheese frosting melting against your tongue. Whether you’re keeping carbs low, gluten out, or simply want a celebration dessert that everyone can enjoy, this cake delivers the experience of a classic party highlight — reinvented for today’s mindful diet choices.

Instructions

1. Preheat your oven to 350 °F (177 °C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper, then grease the parchment lightly.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder and sea salt. Set aside.
3. In a separate mixing bowl, use a hand mixer to beat the softened butter and sweetener until fluffy and pale (about 2-3 minutes). You’ll notice the aroma of vanilla begin to lift as the butter whips.
4. Add the eggs one at a time into the butter-sweetener mixture, beating briefly after each addition until fully incorporated. Then beat in the almond milk and vanilla extract until smooth and thick.
5. Gradually add the dry flour mixture to the wet mixture, folding gently until a thick, smooth batter forms. The batter will be dense but creamy — resist over-mixing.
6. Divide the batter equally among the three prepared pans, smoothing the tops with a spatula. Bake in the centre of the oven for about 18-22 minutes, or until the tops are lightly golden and a toothpick into the centre comes out clean with a few moist crumbs.
7. Remove from the oven and allow the layers to cool in the pans for 10 minutes. Then invert onto wire racks and cool completely (about 20 – 30 minutes) before frosting. A warm cake will melt the frosting.
8. Meanwhile, prepare the frosting: beat the cream cheese and butter together until smooth and creamy (about 1-2 minutes). Then add the powdered sweetener, vanilla extract (and pinch of salt if using). Beat for another minute until light and fluffy. Taste and adjust sweetness if needed.
9. Once the cakes are fully cooled, place the first layer on your serving plate and spread about ⅓ of the frosting over the top. Repeat with the second layer. Place the third layer on top and frost the top and sides of the cake with the remaining frosting, smoothing it with a spatula.
10. Decorate with fresh berries and optionally sprinkles or chopped toasted nuts. Chill the cake for 15 minutes to set the frosting slightly before serving. Slice into 12 portions and serve — each slice should present a tall, proud layer of creamy frosting and tender cake beneath.

Nutrition Facts (approximate per serving, 1 of 12 slices)

• Calories: 380 kcal
• Protein: 10 g
• Carbohydrates: 6 g
• Fat: 32 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 220 mg

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Anderson Jorge

Celebration Vanilla Layer Cake

Celebration Vanilla Layer Cake

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Chilling time 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 generous slices

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

For the Cake Layers:

• 2 cups (200 g) blanched almond flour
• ½ cup (50 g) coconut flour
• 1 ½ tbsp baking powder
• ¼ tsp sea salt
• 8 large eggs (room temperature)
• ¾ cup (170 g) unsalted butter, softened
• ¾ cup (150 g) sugar-free sweetener (e.g., monk fruit + allulose blend)
• 1 cup (240 ml) unsweetened almond milk (room temperature)
• 2 tbsp pure vanilla extract

For the Cream Cheese Frosting:

• 16 oz (450 g) full-fat cream cheese, softened
• ½ cup (113 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar-free sweetener
• 1 tsp pure vanilla extract
• Optional: a pinch of salt to balance sweetness

Optional Decoration:

• Fresh berries (raspberries or strawberries)
• Sugar-free sprinkles or chopped toasted nuts
• One birthday candle per slice (if serving individually)

Method

 

1. Preheat your oven to 350 °F (177 °C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper, then grease the parchment lightly.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder and sea salt. Set aside.
3. In a separate mixing bowl, use a hand mixer to beat the softened butter and sweetener until fluffy and pale (about 2-3 minutes). You’ll notice the aroma of vanilla begin to lift as the butter whips.
4. Add the eggs one at a time into the butter-sweetener mixture, beating briefly after each addition until fully incorporated. Then beat in the almond milk and vanilla extract until smooth and thick.
5. Gradually add the dry flour mixture to the wet mixture, folding gently until a thick, smooth batter forms. The batter will be dense but creamy — resist over-mixing.
6. Divide the batter equally among the three prepared pans, smoothing the tops with a spatula. Bake in the centre of the oven for about 18-22 minutes, or until the tops are lightly golden and a toothpick into the centre comes out clean with a few moist crumbs.
7. Remove from the oven and allow the layers to cool in the pans for 10 minutes. Then invert onto wire racks and cool completely (about 20 – 30 minutes) before frosting. A warm cake will melt the frosting.
8. Meanwhile, prepare the frosting: beat the cream cheese and butter together until smooth and creamy (about 1-2 minutes). Then add the powdered sweetener, vanilla extract (and pinch of salt if using). Beat for another minute until light and fluffy. Taste and adjust sweetness if needed.
9. Once the cakes are fully cooled, place the first layer on your serving plate and spread about ⅓ of the frosting over the top. Repeat with the second layer. Place the third layer on top and frost the top and sides of the cake with the remaining frosting, smoothing it with a spatula.
10. Decorate with fresh berries and optionally sprinkles or chopped toasted nuts. Chill the cake for 15 minutes to set the frosting slightly before serving. Slice into 12 portions and serve — each slice should present a tall, proud layer of creamy frosting and tender cake beneath.

Notes

• Tip 1: Use room-temperature eggs and butter for smoother batter and even bake. Cold ingredients may yield uneven texture.
• Tip 2: For taller layers, use three 8-inch pans and rotate them halfway through baking to ensure even heat exposure.
• Variation (Chocolate Twist): Swap in ¼ cup (25 g) unsweetened cocoa powder into the dry mix and reduce almond flour by ¼ cup to keep the texture intact — you’ll have a rich chocolate low-carb version.
• Variation (Vegan/Vegetarian-Friendly): Use a suitable egg replacer (like flax eggs) and dairy-free cream cheese + vegan butter substitute — note texture and bake time may vary.
• Make-Ahead: Bake the cake layers a day ahead and store them wrapped in the fridge. Make the frosting the next day, assemble just before serving. Keeps well in the fridge up to 3 days.
• Gluten-Free Assurance: This recipe uses almond + coconut flours only — no wheat flour. Always verify that the sweetener and other add-ons are certified gluten-free.

FAQs

Q: Can I make this ahead of time?
A: Yes — you can bake the layers up to a day ahead and keep them wrapped in the fridge. Frost the next day for the best results.
Q: How do I store leftovers?
A: Store covered in the fridge for up to 3 days. For longer storage, freeze individual slices wrapped in plastic, then foil. Thaw overnight in the fridge.
Q: Can I make it vegan or use fewer carbs?
A: You can make vegan by using a flax-egg replacer and dairy-free cream cheese and butter. For fewer carbs, ensure you’re using a zero-carb sweetener and keep portion size modest.
Q: How do I avoid a dry or dense cake?
A: Avoid over-mixing the batter after adding the flours — stop once the mixture is uniform. Also use room-temperature ingredients and don’t overbake; remove when a few moist crumbs cling to a toothpick.
Q: Can I convert this into cupcakes or a sheet cake?
A: Yes — for cupcakes, fill liners ⅔ full and bake about 20-25 minutes checking at 20 minutes. For a 9×13 sheet, you may need to adjust bake time and check doneness earlier.