Hey there, sweet tooths! It’s Anne Carter from Beyond The Bayou Blog, here to treat your taste buds to some guilt-free indulgence. Today, I’m excited to share with you a delightful sugar-free cake recipe that’s sure to satisfy your cravings without the extra guilt.

For my father-in-law’s birthday, I wanted to make sure he had a special treat. Being diabetic, I knew a regular cake wouldn’t do, so I opted for a sugar-free recipe. Carefully following the instructions, I swapped sugar for a natural sweetener. When I presented the cake, his eyes lit up with gratitude. Seeing his reaction warmed my heart; it was evident he appreciated the effort.

As he tasted the cake, we all waited nervously. Then, a big smile spread across his face. “Wow, this tastes amazing!” he said with genuine surprise. We all felt so happy seeing his reaction. It made the room feel warm and cheerful. Together, we enjoyed every bite, not just celebrating his birthday, but also how good it felt to eat something healthy. Making this cake for him was really special, knowing he could enjoy it without any concerns.

Get ready to indulge in a slice of sweetness without the sugar overload and make your friends and family happy with this delightful treat!

How to Make Sugar-Free Cake?

Step 1. Prepare for Baking

Preheat your oven to 350 degrees Fahrenheit.
Grease and flour two round 9-inch cake pans.

Step 2. Mix Dry Ingredients

This Image Show Combination of Ingredients

In a bowl, combine 1 3/4 cups all-purpose flour, 1 3/4 cups Splenda zero-calorie sweetener, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 2 teaspoons baking soda, and 1 teaspoon salt. Mix them all together well.

Step 3. Prepare Wet Ingredients

In a stand mixer, combine 1 cup buttermilk, 1/2 cup canola oil, 2 large eggs (at room temperature), and 1 teaspoon vanilla extract until combined.

Step 4. Combine Wet and Dry

Slowly add the mixed dry ingredients to the wet ingredients in the stand mixer, while it’s on low speed. Once combined, pour in 1 cup of freshly brewed strong hot coffee. Mix until everything is well combined. The batter will be thin.

Step 5. Bake the Cake

Pour the batter evenly into the prepared cake pans.
Bake for around 25 minutes or until a toothpick inserted into the center comes out clean.
Once baked, transfer the cakes onto a cooling rack to cool completely.

Step 6. Whip Up the Frosting

In a large bowl, use a hand mixer to whip 8 ounces of softened cream cheese until smooth and creamy.
In another bowl, whisk together 2.1 ounces of sugar-free chocolate pudding mix and 1 1/2 cups of milk until smooth.
Gradually add the pudding mixture to the cream cheese, beating between each addition to ensure it’s well mixed.
Once all the pudding is added, gently fold in 8 ounces of Lite Cool Whip until fully combined.

Step 7. Assemble the Cake

Place one cake layer on a plate.
Spread about 1 to 1 ½ cups of frosting over the first cake layer and smooth it out.
Carefully place the second cake layer on top.
Frost the top and sides of the cake with the remaining frosting.
For best results, refrigerate the cake until serving time. Keeping it cold helps the frosting stay firm.

Some Things to Keep in Mind!

Heat Things Up: Make sure your oven is nice and toasty before popping in your cake. Give it a good 30-minute head start to get the party started.
Fluff It Up: When you’re mixing butter and sugar, give it a good whirl on medium-high speed. Aim for that light and fluffy texture that makes your taste buds do a happy dance.
Pan Power: Invest in some quality pans like those from Fat Daddio. Trust me, it makes a difference. And don’t forget to give them a little love with some nonstick spray and parchment paper to keep things from sticking.
Mix with Care: Once you start adding those dry ingredients to your batter, don’t go overboard with the mixing. Keep it gentle to avoid ending up with a tough cake.
Temperature Matters: Let your wet ingredients hang out at room temperature before adding them in. It helps everything blend together smoothly.
Powder Fresh: Check the expiration date on your baking powder. Using fresh powder ensures your cake rises to the occasion.
Test Time: When it’s time to check if your cake is done, stick a toothpick in the center. You’re looking for a few moist crumbs to cling on. That’s when you know it’s just right.

You Must Try These Variations!

Flavor Enhancements:

Mint Infusion: Add 1 teaspoon of peppermint extract to the ganache for a refreshing twist.
Nutty Delight: Incorporate 1/4 cup of finely chopped toasted nuts (like almonds or hazelnuts) into the ganache for added crunch and flavor.
Spiced Ganache: Mix in a pinch of ground cinnamon, nutmeg, and a dash of cayenne pepper to the ganache for a spicy kick.

Size Adaptations:

Mini Cupcakes: Instead of a large cake, make mini cupcakes by pouring the batter into lined cupcake tins. Reduce baking time accordingly for smaller treats.
Layered Dessert Cups: Create individual dessert cups by layering cake cubes with ganache and fresh berries or whipped cream for elegant single-serve portions.

What to Eat with Sugar-Free Cake?

A Guide to Store Leftovers!

Storage: Once the cake has cooled completely, store any leftover slices in an airtight container. Make sure the container is suitable for refrigeration.
Refrigeration: Due to the cream cheese frosting, it’s best to refrigerate the leftover cake. Place the container in the refrigerator promptly after serving to maintain freshness.
Duration: The cake can typically be stored in the refrigerator for up to 3-4 days. However, for the best taste and texture, it’s recommended to consume it within the first 2 days.