Sugar Free Vanilla Cake Mix Recipe
This sugar free vanilla cake mix recipe has a smooth, buttery taste and a gentle vanilla sweetness that feels rich without being heavy.The crumb is soft and moist, while the cake stays light and fluffy after baking. Butter and sour cream give a creamy depth, and buttermilk adds a mild tang that balances the sweetness.
Equipment
- Mixing bowls (large and medium)
- Stand mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Sifter or fine sieve
- Two 8-inch round cake pans
- Parchment paper
- Cooling rack
- Offset spatula (for frosting)
Ingredients
Vanilla Cake
- 1 cup 226 g unsalted butter, room temperature
- 1 ½ cups 350 g Betty Crocker Sugar-Free Vanilla Cake Mix
- 3 ¼ cups 373 g cake flour
- ⅓ cup 72.6 g grapeseed oil
- ¼ cup 60 g sour cream, room temperature
- 3 large whole eggs room temperature
- 3 large egg whites room temperature
- 1 tablespoon 12 g vanilla extract
- 1 cup 240 g buttermilk, room temperature
- 3 teaspoons 12 g baking powder
- 1 teaspoon 4 g salt
Vanilla Buttercream
- 1 cup 226 g / 2 sticks unsalted butter, softened
- 1 ½ cups 180 g Swerve Confectioners (or powdered monk fruit/allulose)
- 1 –2 tablespoons 15–30 g heavy cream or milk of choice
- 1 teaspoon 5 g vanilla extract
Instructions
- Start by getting everything ready. Heat your oven to 350°F (175°C). Line the bottoms of two 8-inch cake pans with parchment paper and lightly grease the sides so the cakes release easily later.
- In a medium bowl, sift together the cake flour, baking powder, salt and sugar-free cake mix. Once combined, set this aside for now.
- In a large mixing bowl, beat the butter until it’s smooth and creamy. Slowly pour in the grape seed oil while mixing, and continue beating until the mixture looks light and well blended.
- Add the whole eggs one at a time, mixing well after each addition. Then mix in the egg whites, sour cream, and vanilla extract. Beat until everything is smooth and evenly combined.
- Begin adding the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Mix gently and stop as soon as everything comes together don’t over mix.
- Divide the batter evenly between the prepared pans. Place them in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Turn them out onto a wire rack and allow them to cool completely before frosting.
- To finish, make the buttercream by beating the butter until fluffy. Add the powdered Swerve, vanilla, and cream, and mix until smooth and creamy. Frost the cooled cake however you like.
Notes
Notes: All ingredients should be at room temperature for best texture. Do not over mix once flour is added this keeps the cake soft. For extra moisture, brush cake layers lightly with sugar-free vanilla syrup before frosting.
Nutrition Facts Of Sugar Free Vanilla Cake Mix Recipe
Calories: 320 | Fat: 25 g | Protein: 6 g | Total Carbohydrates: 22 g | Net Carbs: 6–8 g (depending on sweetener) | Sugar: 0 g | Fiber: 3 g