This delicious Keto vanilla cake is a classic recipe that’s so easy to make! It’s perfect for birthdays, Valentine’s day, and Mother’s Day.
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Keto Vanilla Cake
Is there ever a bad time for a simple, delightfully-sweet, pretty-in-pink vanilla cake? Don’t get me wrong, I love Keto angel food, chocolate, and even rum cake… but sometimes, you just can’t beat a classic.
When the mood strikes, this Keto vanilla cake recipe is my go-to! It’s super moist, I love the pretty color, and it hits the spot every time.
Plus, it’s so simple to make. Just beat together the batter ingredients, bake, beat together the icing ingredients, then ice and assemble! It’s definitely one of the easiest recipes for layer cakes.
This yummy recipe is perfect for birthdays, Valentine’s Day, or even baby showers. But above all else, I love making it as a Keto Mother’s Day cake! Something about pink and vanilla just go together so perfectly, if you ask me.
And hey, it’s my holiday, so I think it’s only fair I get to pick the cake. Especially if I’m the one baking it.
Is Keto Cake Healthy?
Okay, let me start out by saying that this is a very loaded question. I believe that “healthy” food should make you feel good AND make you happy. And that’s going to look a little different for everyone.
So, now that that’s out of the way.
Traditional cake recipes are usually made with all-purpose flour and plenty of sugar. For example, a slice of Betty Crocker super moist French vanilla cake comes out to 35 net carbs with 19 grams of sugar. And that doesn’t even include the icing!
This Keto layer cake, on the other hand, comes out to 5 net carbs per slice, icing included. By comparison, I would definitely consider this Keto vanilla cake a healthier option.
And personally, being able to enjoy a slice of cake without worrying about a spike in blood sugar or feeling awful later makes me VERY happy.
Variations For Keto Vanilla Cake
To me, the beauty of this Keto layer cake is the simplicity. That being said, there are a few ways you can change it up if you like!
The easiest option is to have some fun with the frosting color. You could do blue, green, or red for a boy’s birthday or Father’s Day. Or, just pick your favorite color. It’s totally up to you!
Prefer chocolate icing with your vanilla cake? Beat together 6 tablespoons of softened butter, 3 ounces of softened cream cheese, 2 tablespoons of unsweetened cocoa powder, 3 tablespoons of low carb powdered sweetener, and 1 teaspoon of vanilla extract. Top with chocolate chips if desired!
Want to add some toppings? Chopped nuts, sliced strawberries, or sugar-free sprinkles will all add a little fun. I also love including white chocolate chips.
Can You Store Keto Layer Cake?
Absolutely! Either cover or place the cake in an airtight container and store in the refrigerator for up to 5 days.
When you’re ready to enjoy, you can let the slices come to room temperature, or enjoy them chilled straight out of the fridge. I actually prefer mine chilled!
How To Make Keto Vanilla Cake
Preheat the oven to 350 degrees.
Combine all of the ingredients for the cake in a mixing bowl.
Beat until smooth and fluffy.
Smooth the cake evenly into two well-greased 9 inch cake pans.
Bake for 20-25 minutes until lightly browned and cooked through. Cool the cakes to room temperature on a baking rack before removing from the cake pans.
Add the icing ingredients to a mixing bowl.
Beat together until smooth and creamy.
Spread a layer of icing onto one of the cakes, then place the other cake on top. Ice the top of the cake.
Other Keto Desserts From The Keto Option That You Might Like
- ⅔ cup coconut flour
- 1 ½ cup almond flour
- 2 teaspoons baking powder
- ⅔ cup low carb powdered sweetener
- ⅔ cup butter, unsalted and softened
- 4 large eggs
- ½ cup unsweetened almond milk
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- ⅓ cup butter, unsalted and softened
- ½ cup low carb powdered sweetener
- 1 teaspoon vanilla extract
- 1-2 drops pink food coloring
- Preheat the oven to 350 degrees.
- Combine all of the ingredients for the cake in a mixing bowl.
- Beat until smooth and fluffy.
- Smooth the cake evenly into two well-greased 9 inch cake pans.
- Bake for 20-25 minutes until lightly browned and cooked through. Cool the cakes to room temperature on a baking rack before removing from the cake pans.
- Add the icing ingredients to a mixing bowl.
- Beat together until smooth and creamy.
- Spread a layer of icing onto one of the cakes, then place the other cake on top. Ice the top of the cake.
Amount Per Serving: Calories: 414Total Fat: 38gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 146mgSodium: 205mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 9g
Nutrition is calculated using a third party plug-in. It is best to always validate!