Sugar-Free Yellow Birthday Cake Recipe

Sugar-Free Yellow Birthday Cake Recipe made with Truvia

Moist and yellow, sweet and mellow. This cake has 21% fewer calories* and 92% less sugar* per serving than the full-sugar version. Makes one 9” x 13” layer cake or two 9” round cakes. Makes 16 servings.

Prep Time: 10 minutes

Cook Time: 28 minutes

Serving size: 1 piece (57g)

Calories: 150 Calories


Topping suggestion

**Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg


  • 1.

    Preheat oven to 350° F. Grease and lightly flour 2 nine-inch pans or a 9" x 13" pan.

  • 2.

    Combine dry ingredients in large bowl and mix.

  • 3.

    Add butter to dry ingredients and mix on low speed for 1–2 minutes.

  • 4.

    Add 1 egg, mix for 30 seconds at low speed and 1 minute at medium speed. Scrape bowl and repeat with rest of eggs and yolks until well blended.

  • 5.

    Slowly add milk and vanilla extract, mix for 1 minute at low speed then 1 minute at medium speed.

  • 6.

    Bake 9" pans for 26-28 minutes (slightly longer for 9" x 13" pan) just to the point when a pick comes out clean.

  • 7.

    Cool for at least 15 minutes before removing from pan.

  • 8.

    Add frosting or topping if desired.

  • 9.

    Store leftover in a sealed container.

*This cake has 150 calories and <1 gram of sugar per serving as compared to 190 calories and 13 grams of sugar per serving in the full-sugar version.

Truvia Sweet Complete® Granulated All-Purpose Sweetener contains chicory root fiber. This recipe has 3 grams of dietary fiber per serving.

Nutrition Per Serving

Lipides 8g
Lipides saturés 5g
Trans 0g
Cholestérol 65mg
Sodium 340mg
Glucides 24g
Fibres 3g
Sucres <1g
Érythritol 8g
Protéines 3g
Vitamine D 0% DV
Calcium 2% DV
Fer 4% DV
Potassium 0% DV
Yellow Cake is rated 3.1 out of 5 by 9.
Rated 3 out of 5 by from Problems with recipe... I think they left out an ingredient or two. The instructions say to add "oil and butter" but oil isn't specified in the ingredient list. In fact, the cake is a lot less dry if you add a couple more tablespoons of butter. The sugar is a lot more easy to incorporate if it's powderized in a blender first. The next problem is the order in which ingredients are added. Dry ingredients (mix briefly), then everything but the eggs, then fold in the eggs all at once. The more you blend, the higher and fluffier the cake, so adjust your needs accordingly. Definitely try baking this cake on your own to see if you like it before serving it to someone else.
Date published: 2021-03-14
Rated 1 out of 5 by from Incomplete ingredient list In the instructions, it says mix the butter with the oil. WHAT oil? There is no oil on the ingredient list, which would cause me NOT to make this recipe. Can you say proofreader?
Date published: 2021-02-18
Rated 1 out of 5 by from Horrible I made this last night, followed all directions, it was horrible. The batter was so thick & it wasn't smooth, terrible texture. Don't bother with this recipe, what a waste of ingredients.
Date published: 2017-03-15
Rated 4 out of 5 by from See janicemarletta review 1st time trying recipe. I read all reviews noted janicemaletta started w/the basics of creaming the butter and sugar,mentioned the mayo for moisture and added cocoa..I knew that was the way to go. I would suggest when combining wet and dry ingredients to the creamed butter/sugar start with dry end with dry..Enjoy!
Date published: 2016-06-20
Rated 5 out of 5 by from It's a wonderful cake recipe! ! I bought this product to make this cake and it really did turn out the way it looks in the picture! !!
Date published: 2016-04-25
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