If you’re after an easy vanilla sponge cake, this soft, light cake with creamy mascarpone frosting is a winner. I make it for birthdays, casual get-togethers, or simply when we fancy something sweet with a coffee. The sponge is delicate, the frosting rich, and it never lasts long.
Stolen wedding cake
When someone says vanilla cake, I always think about our wedding cake on the cruise ship we got married on. There is a bizarre little story about it.
Because our wedding cake was made on board the cruise ship, as part of the wedding package, we only had to choose the flavour. We picked a 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 since we were having 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 with the cake’s cream before he said that.
After going low-carb, I was determined to recreate a low-sugar cake that still felt indulgent, and this one nails it.
Why Is This Easy Vanilla Sponge Cake My Go-To Recipe?
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’ve created the ultimate low-carb, keto, and gluten-free 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 cake ingredients in one bowl, starting with the eggs and adding the remaining ingredients step by step. It doesn’t take longer than 10 minutes.
Ingredients:
🎂 For the Cake:
- eggs
- almond flour
- coconut flour or xanthan gum
- erythritol, monk fruit blend, or caster sugar (if you don’t follow a sugar-free diet)
- baking soda
- baking powder
- vanilla extract or vanilla stevia drops
- splash rum (optional, for enhancing the flavour)
NOTE:
This recipe creates a light and airy, low-sugar cake with a delicate vanilla flavour.
🍰 For the Vanilla Mascarpone Frosting:
- mascarpone
- double or whipping cream
- sour cream or fromage frais
- cream cheese (like Philadelphia)
- powdered erythritol, monk fruit blend, or icing sugar
- vanilla extract or vanilla stevia drops
This smooth and rich vanilla frosting makes the cake feel truly indulgent, without being overly sweet.
NOTE:
Don’t worry if the ratios for the frosting aren’t exact — this recipe is flexible and still works even with slight variations. And if you end up with a bit extra, it’s perfect for spreading on pancakes the next day.
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How to Make This Easy Vanilla Sponge Cake
I like to use the hand blender with the whisk attachment.
✅ 1. Make the Sponge Cake
- Preheat your oven to 175°C (350°F).
- In a mixing bowl, whisk the eggs and sugar (or sugar substitute) until the mixture is light and creamy.
- Add the remaining ingredients for the cake sponge, except the rum. Mix until smooth.
- Pour the batter into a lined cake tin.
- Smooth the top with a spatula and bake for 20 minutes or until the toothpick inserted in the middle comes out clean.
NOTE:
Do not grease the parchment paper, as it makes the sponge heavier.
Let the cake cool completely before adding frosting.
✅ 2. Make the Vanilla Frosting
While the sponge is cooling, prepare the mascarpone frosting.
- In a large bowl, combine mascarpone, cream cheese, sour cream, and vanilla extract.
- Whisk using a hand mixer or whisk attachment until smooth.
- Add sweetener and double cream gradually, whisking until the mixture is light and fluffy.
- Taste and adjust the sweetness or vanilla if needed.
✅ 3. Frost and Finish
- Once the sponge is cool, gently remove it from the tin, turn it upside down and peel off the parchment paper.
- Slice the sponge into layers. When slicing the cake, use wooden toothpicks as a guide to ensure even slices. See Bonus 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 adds extra moisture and a distinctive flavour to the cake.
- Spread the frosting evenly on each layer and the top.
- After completing all layers, refrigerate the cake for at least 2 hours; overnight is even better.
If you desire, you can decorate the cake with almond flakes, chocolate vermicelli or some fruit.
NOTE:
To make this almond flour cake even more outstanding, add a thin layer of strawberry jam. Since I had no low-sugar jam left in my freezer, I’ve skipped 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 of net carbs to the portion.
I decorated it with fresh strawberries and blueberries. It was so delicious that we had to have seconds.
Who says a healthy cake recipe has to be dry, boring, or bland? This easy vanilla sponge cake proves otherwise. It’s soft, creamy, and satisfying without all the sugar. Whether you’re cutting carbs, avoiding gluten, or just want something lighter that still feels like a proper treat, this one’s a keeper. Try it once, and you’ll be making it on repeat.
Craving more low-sugar treats?
Explore my collection of easy, healthy desserts. From fruity favourites to rich cakes, all with less sugar and no fuss.
✍️ Made This Recipe?
Leave a comment below and tell me how your easy vanilla sponge cake turned out! Did you adjust the frosting or add your own twist?
⭐️ Don’t forget to rate the recipe — it helps more people find it!
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EASY VANILLA SPONGE CAKE WITH MASCARPONE FROSTING
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.
Nutrition
Nutritional facts in this recipe are only informative. The calculation might slightly vary, depending on the exact ingredients you use. For accuracy, enter your specific ingredients into a nutrition calculator like MyFitnessPal or Calorieking.
To calculate net carb use this method:
Carbohydrates – Fiber – Sugar alcohols = Net carb
Beyond the Recipe…
There’s more than recipes here: personal stories, favourite spots, and a few food myths I’ve challenged.
Very tasty. Hmmm
Thank you for sharing this recipe
This is the most delicious sponge cake! Just without all that nastiness like sugar and flour. It’s so light andcthe frosting is very tasty. I made it for my wife for her birthday, but eat nearly half of it myself. Thank you for such a great recipe.
Thank you, I’m glad you liked it