A sponge cake with vanilla frosting is a staple on our table. The frosting not only perfectly complements the lightness of the cake, but its smooth texture provides a delightful contrast to the soft crumb of the sponge cake.
Stolen wedding cake
When someone says vanilla cake, I always think about our wedding cake on the cruise ship we married. There is a bizarre little story about it.
Because our wedding cake was made on board the cruise ship, as a part of the wedding package, we only had to choose the flavour. We picked sponge cake with vanilla frosting.
Then after the wedding ceremony, we went to our cabin and had a little slice each, as we were going for a late wedding lunch. The cake was delicious, but because we were going for a late wedding lunch, we put the rest in the fridge in our room for later. I had never had such a tasty, soft, and creamy cake before.
Later, when we returned, the vanilla wedding cake wasn’t in our cabin. We asked the steward, and he said he had thrown it away. We couldn’t believe it! Still, my husband is joking that the steward wiped his mouth from the cake’s cream before he said that.
Easy sponge cake with vanilla frosting know-how
So, since our wedding cruise, I have made a few attempts to make a similar vanilla cake. None of the cakes I made with all-purpose flour came out as good. Until…
As you may know, during the first year of covid, I put all my time into finding healthier eating habits, excluding sugar and restricting carbohydrates from our diet. That’s when I started to use almond flour.
NOTE:
Almond flour is a healthy gluten-free alternative to wheat flour. It is made from ground almonds and is high in protein, healthy fats, vitamins, and minerals. It can be used to make cookies, cakes, bread, and pancakes. Learn more here.
I altered a few ingredients in my cake recipe and Voila! I made the best low-carb, keto, and gluten-free easy vanilla cake. Since then, I’ve been making all kinds of low-carb sponge-based cakes, just changing one or two ingredients.
What do you need for this vanilla frosting cake
I often make this easy keto vanilla sponge cake because, as I said, it’s easy. I mix all the ingredients for the cake in one bowl, starting with the eggs and adding the rest step by step. It doesn’t take longer than 10 minutes.
Ingredients:
- Almond flour
- Eggs
- Erythritol, monk fruit blend or caster sugar if you don’t follow a sugar-free diet
- Baking soda
- Baking powder
- Vanilla drops
- Coconut flour or Xanthan gum
- Rum for enhancing flavour-optional
- Mascarpone
- Double or whipping cream
- Sour cream or Fromage frais
- Cream cheese like Philadelphia
- Vanilla stevia drops or Vanilla extract
- Powdered erythritol, monk fruit blend or icing sugar
How to make this vanilla frosting cake
I like to use the hand blender with the whisk attachment.
1/ Put egg, sugar, or sugar substitute in a bowl and whisk until creamy.
2/ Add the rest of the ingredients for the cake sponge except rum and whisk.
3/ Pour the batter into the cake tin ( or oven pan) covered with parchment paper and smooth the top with a spatula.
REMEMBER! Never grease parchment paper for this vanilla cake, as it will add weight.
4/ Bake for approximately 20 min or until the toothstick inserted in the middle comes out clean.
While the cake is in the oven, I make the frosting.
1/ Whisk cream cheese, mascarpone, sour cream, whipping or double cream, erythritol, and vanilla drops in the big bowl.
NOTE:
If the recipe’s ratio is slightly different, you don’t have to worry; it will still work. If you want extra frosting, for example, for the pancakes, increase the amount of cheese or sour cream.
Let the cake cool down before peeling off the parchment paper.
My tips and tricks
- Place the parchment paper on the bottom of the cake tin. Don’t use oil for the cake tin.
- Let the cake cool down thoroughly after baking.
- Gently remove the cake from the tin, turn it upside down and remove the parchment paper.
- When slicing the cake, use wooden toothpicks as a guide. See My tips in EASY ALMOND FLOUR CHOCOLATE CAKE
- Glaze the cake with rum to enhance the taste. This step is optional but well worth it, as rum gives the cake extra moisture and a distinctive taste.
- To make this cake with vanilla frosting even more outstanding, add a thin layer of strawberry jam. Since I had no low-sugar jam left in my freezer, I had to skip it this time.
- For a more fruity taste, you can use sliced strawberries on each layer under the frosting. It will add approximately 11 calories and 1g net carb to the portion.
- Spread the frosting evenly on each layer and on the top. Once all layers are done, let the cake cool in the refrigerator for at least 2 hours; it is better overnight.
- Enjoy the best and easiest keto vanilla cake!
If you desire, you can decorate the cake with almond flakes, chocolate vermicelli or some fruit.
I decorated it with fresh strawberries and blueberries. It was so delicious that we had to have seconds.
If you like this easy cake with vanilla frosting, you might also like my other cake recipes.
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EASY VARIATION OF VANILLA CAKE
Cooking Tools
- Hand blender
- Round cake tin 8 inch (20cm)
- Icing Spatula
Ingredients
CAKE
- 6 large Eggs
- 1/2 cup Erythritol - or other sweetener (add more if you like it really sweet)
- 2 tbsp Vanilla extract
- 2 cup Almond flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Coconut flour
- 2 tbsp Rum - (optional for adding extra flavor)
FROSTING
- 1 cup Cream cheese
- 1 cup Mascarpone
- 1 cup Sour cream
- 1 cup Double cream
- 15 drops Stevia drops – Vanilla
- 3-4 tbsp Powdered erythritol - or sweetener of your choice
Instructions
CAKE
- Preheat the oven to 150 degrees C, fan setting. Line the bottom of the cake tin with parchment paper.
- Beat the eggs with a hand mixer or a standing mixer with the whisk attachment, gradually adding the erythritol (or sweetener of your choice) until fluffy.6 large Eggs, 1/2 cup Erythritol
- Add vanilla extract and beat again.2 tbsp Vanilla extract
- Gently fold in the almond flour, baking powder, baking soda and coconut flour with a rubber spatula until all the flour is incorporated.2 cup Almond flour, 1 tsp Baking powder, 1 tsp Baking soda, 1 tsp Coconut flour
- Pour the batter into the cake tin and smooth the top with a spatula.
- Bake for 20 min or until the top is lightly golden and the toothpick inserted into the centre comes out clean.
- Let cool down completely.
FROSTING
- Meanwhile, whip the double cream, slowly adding powdered erythritol.1 cup Double cream, 1/2 cup Erythritol
- In a large bowl, whisk sour cream, cream cheese, mascarpone and Vanilla drops until smooth.1 cup Cream cheese, 1 cup Mascarpone, 1 cup Sour cream, 15 drops Stevia drops – Vanilla
- Add whipped cream into the cheese mixtire and whisk once again.
- Alternatively you can put all ingredients in the bowl and whisk it until firm.
ASSEMBLY
- Take the cake out of the tin and gently remove the parchment paper.
- Slice the cake to make 3 layers, using wooden toothpicks as a guide.
- Glaze each layer with the rum if used.2 tbsp Rum
- Spread frosting on each layer, then all over the top. Spread on the sides if you desire.
- Optionally decorate it with almond flakes, berries or anything you desire.
- Leave to chill in the fridge for at least an hour but best overnight.