This Keto Vanilla Cake is a dreamy, guilt-free indulgence that doesn’t compromise on flavor or texture. Its light, fluffy crumb and rich vanilla aroma will make you forget it’s low-carb. Moist and perfectly sweetened, it’s a treat that satisfies without the sugar crash.
Ready in just 40 minutes, this cake is a baker’s delight for busy days or last-minute cravings. With a delicate golden crust and a soft, melt-in-your-mouth interior, it’s perfect for celebrating or simply enjoying with a cup of tea. Every bite is a warm, comforting embrace of flavor.
Ingredients for Keto Vanilla Cake
- Vanilla Cake:
- ▢ 2 cups fine almond flour
- ▢ ¼ cup coconut flour
- ▢ ⅔ cup powdered erythritol (or your preferred keto-friendly sweetener)
- ▢ 2 teaspoons baking powder
- ▢ ½ teaspoon salt
- ▢ 5 large eggs (room temperature)
- ▢ ½ cup buttermilk (or whole milk for a non-keto option)
- ▢ 6 tablespoons unsalted butter (melted and cooled)
- ▢ 2 teaspoons vanilla extract
- Vanilla Buttercream:
- ▢ 1 cup (2 sticks) unsalted butter (softened)
- ▢ 1 ½ cups powdered erythritol
- ▢ 1 teaspoon vanilla extract
- ▢ 2-3 tablespoons heavy cream (adjust for desired consistency)
Step-by-Step Instructions
- Prepare the Cake:
- Preheat the oven to 325°F. Line the bottoms of two 8-inch round cake pans with parchment paper rounds and spray with nonstick baking spray. Set aside.
- In a large mixing bowl, combine the eggs, buttermilk, cooled butter, and vanilla extract. Mix until thoroughly combined.
- In a separate bowl, whisk together the almond flour, coconut flour, powdered erythritol, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Divide the batter evenly between the prepared baking pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans (at least 30 minutes) before removing. Remove the parchment paper liners and set aside for frosting.
- Make the Vanilla Buttercream:
- In a large mixing bowl or stand mixer (with paddle attachment), add the softened butter and vanilla extract. Mix on high speed until pale and fluffy.
- Add the powdered erythritol, mixing on low speed until incorporated, then increase to medium speed for 2 minutes until fluffy.
- Add the vanilla extract and heavy cream, 1 tablespoon at a time, mixing well between additions until your desired smoothness is achieved.
- Assemble the Cake:
- Spread the frosting between the cake layers and on the sides using a spatula. Serve immediately or refrigerate until ready to serve.
Creative Toppings and Frosting Ideas
While the vanilla buttercream is a classic choice, you can elevate your keto vanilla cake with other delicious toppings. Try a sugar-free chocolate ganache made with heavy cream and keto-friendly chocolate chips. For a fruity twist, add a layer of sugar-free raspberry jam between the cake layers. If you’re feeling adventurous, sprinkle crushed keto-friendly nuts like pecans or almonds on top for added crunch.
Perfect Pairings: Serving Suggestions
This keto vanilla cake pairs beautifully with a cup of unsweetened almond milk or a freshly brewed bulletproof coffee. For a dessert platter, serve it alongside keto-friendly whipped cream and fresh berries like raspberries or blackberries. It’s also a great centerpiece for celebrations—just add a few sugar-free sprinkles for a festive touch!
Storing and Keeping It Fresh
Store your keto vanilla cake in an airtight container in the refrigerator for up to 5 days. If you’ve frosted it, let the frosting set at room temperature for 10-15 minutes before serving. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for 30 minutes before enjoying.
Time-Saving Tips for Busy Bakers
To save time, prepare the cake batter the night before and store it in the fridge. When ready to bake, let it sit at room temperature for 10 minutes before pouring into the pans. You can also make the buttercream ahead of time and store it in the fridge for up to 3 days—just let it soften and re-whip before frosting. For a quicker cleanup, use parchment paper liners and nonstick baking spray.
Common Questions Answered
Can I use a different sweetener?
Yes, you can substitute powdered erythritol with another keto-friendly sweetener like monk fruit or stevia, but adjust the quantity to taste.
Can I make this dairy-free?
Absolutely! Replace butter with coconut oil and use coconut cream instead of heavy cream in the frosting. For buttermilk, mix almond milk with a teaspoon of lemon juice or vinegar.
Keto Vanilla Cake
Ingredients
Vanilla Cake
- 2 cups fine almond flour
- 1/4 cup coconut flour
- 2/3 cup powdered erythritol
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 large eggs room temperature
- 1/2 cup buttermilk or whole milk
- 6 T unsalted butter melted and cooled
- 2 teaspoon vanilla extract
Vanilla Buttercream
- 1 cup 2 sticks unsalted butter, softened
- 1 1/2 cups powdered erythritol
- 1 teaspoon vanilla extract
- 2-3 T heavy cream
Instructions
- Preheat the oven to 325 F degrees F. Line the bottoms of two 8-inch round cake pans with parchment paper rounds, then spray with nonstick baking spray. Set aside.
- In a large mixing bowl, combine eggs, buttermilk, cooled butter, and vanilla extract.
- Mix until thoroughly combined.
- In a separate bowl, whisk together the almond flour, coconut flour, powdered erythritol, baking powder, and salt.
- Add the dry ingredients to the wet ingredients.
- Mix until well combined.
- Divide the batter evenly between the prepared baking pans and bake for 20-25 minutes, until a toothpick comes out clean.
- Allow the cakes to cool completely in the pan (at least 30 minutes) before removing. Remove the parchment paper liner and frost as desired.
- Add butter and vanilla to a large mixing bowl or a stand mixer (paddle attachment). Mix on high speed until pale and fluffy.
- Add the powdered sweetener, mixing on low speed until incorporated, then on medium speed for 2 minutes until fluffy.
- Add vanilla and cream, 1 tablespoon at a time, mixing well between, until your desired smoothness is achieved.
- Spread the frosting between the cake layers and on sides using a spatula. Serve or refrigerate until ready to serve.