Looking to control your sugar intake, but need a celebration-worthy cake? This recipe is for you! Whether as a double-layer celebration cake or a single-layer snacking cake (see tip below), this recipe is what sugar-free dreams are made of.
Place a rack in the middle of the oven and preheat the oven to 350°F. Lightly grease two 8” x 2” round cake pans, line the bottom with parchment, and lightly grease the parchment.
Whisk together the flour, baking powder, and salt. Set aside.
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.
Scrape the bottom and sides of the bowl and add the eggs, beating on high speed for 1 minute.
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.
Add the vanilla and mix on medium speed for 1 minute, until the batter is smooth.
Divide the batter evenly among the prepared pans, spreading it level.
Bake the cakes for 22 to 26 minutes, or until a toothpick inserted into the center of one comes out clean.
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.
For best results, use cake strips; they’ll improve your cake’s rise and protect against over-browning around the edges.
To make a single-layer cake: Simply cut the ingredients in half and bake in a single 8” x 2” round cake pan.
Pair this with our Swiss Buttercream Frosting made with baking sugar alternative for a cake that knows no bounds!
This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.
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