Celebrate birthdays, anniversaries, or other happy events with this moist and delicious low-carb twist on a classic dessert!
My mom made all our birthday cakes from scratch. And that’s saying something because I have four older siblings! We each got to choose the flavor when it was our special day. I always opted for chocolate cake with chocolate frosting—but my sister preferred yellow cake with chocolate frosting. Our three brothers didn’t really care what kind of cake there was, so long as they got big slices of it!
I was thinking about those homemade cakes recently and how they don’t fit with any of our lifestyles now that we’re all getting older. My sister and I have both embraced low-carb regimens, and one of my brothers is a diabetic. And with a milestone birthday coming up for our mom, I thought a homemade cake that’s sugar-free would be a wonderful treat for all of us.
This recipe for keto yellow cake with chocolate frosting fits the bill perfectly. It’s low in carbs, free of cane sugar—and full of nostalgia-inducing deliciousness! The frosting is thick and fudgy, just like Mom used to make, thanks to the cream cheese and cocoa powder. And the cake is ridiculously moist and buttery with just a hint of vanilla richness.
I used a nine-inch round pan, which was just perfect for splitting among 10 of us. We reminisced about when we were kids, and our mom seemed really moved by the gesture of going homemade instead of buying a cake from a bakery. This recipe will definitely take you down memory lane with its classic taste and appearance.
Leveling up with layered cakes
You can use this recipe to create impressive layer cakes! You’ll need to double the recipe for two layers or triple it for three layers. Opt for eight- or nine-inch round pans and line the bottoms with parchment paper circles. This will help ensure the cakes will release cleanly after baking and make them much easier to handle. Measure the batter evenly between the pans, and adjust baking times to accommodate the extra pans in the oven. Let all the layers cool completely before attempting to stack them. A generous layer of frosting or filling between each tier will help maintain structure and deliver fabulous flavor.
The fudgy chocolate frosting in this recipe is wonderful—but consider other options for the interior filling. A thick layer of keto lemon curd, sugar-free berry preserves, or whipped mascarpone would make for interesting flavor combos.
How do I store leftovers?
Do not leave your frosted cake at room temp for longer than 2 hours, as the cream cheese in the frosting can spoil. Store leftovers in an airtight container in the fridge for up to 7 days. You can also freeze this cake for up to 3 months. Chill it in the fridge for about 1 hour first, then double wrap it in plastic wrap with parchment paper between slices, and place it in an airtight, freezer-safe container. Thaw overnight in the fridge. The cake and frosting will become firmer while chilling. Setting it out at room temp for about 30 minutes before serving will create a softer, more pleasant experience.
Similar recipes to try
Hungry for more low-carb cake recipes? This Keto Lemon Cake With Lemon Frosting brings a light, bright vibe to any event. For baby showers, Valentine’s Day celebrations, or a little one’s birthday dinner, this Keto Strawberry Cake delivers sweet flavors and an even sweeter appearance. Looking for more chocolate cake ideas? Go sinfully decadent with this Keto Chocolate Candy Bar Cake or keep it dairy- and gluten-free with this recipe for Dairy-Free Chocolate Cake.
Keto Yellow Cake With Chocolate Frosting
Ingredients
For The Cake:
- 2 cups almond flour
- 1 cup granulated sweetener of choice
- 1 1/2 teaspoons baking powder
- 4 eggs
- 1 tablespoon vanilla extract
- 8 tablespoons butter melted
For The Frosting:
- 2 ounces cream cheese softened
- 8 tablespoons butter softened
- 1/2 cup powdered sweetener of choice
- 1/4 cup + 1 heaping tablespoon cocoa powder unsweetened
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Prepare a cake pan with nonstick cooking spray or a light coating of butter. Set aside. Baking times are included for 8- or 9-inch round, 8×8-inch square, 9×13-inch sheet, 10-cup Bundt, and 12-cup muffin pans
Make The Cake:
- In a stand mixer or large bowl, mix together the almond flour, sweetener, and baking powder.
- On low speed, add the eggs one at a time, mixing well after each.
- Add the vanilla extract and mix until smooth.
- Slowly add the melted butter and continue mixing until it's well combined. Scrape the sides and mix again, if needed, for a smooth, uniform batter.
- Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center comes out clean: 12-cup muffin pan 12-15 minutes; 9×13-inch sheet pan 15-20 minutes; 9-inch round 20-25 minutes; 8-inch round, 8×8-inch square, or 10-cup Bundt pan 25-30 minutes.
- Remove the cake from the oven and let it cool in the pan for 10 minutes on a wire rack. Remove the cake from the pan and let it cool completely to room temp on the wire rack before frosting. This typically takes 1-2 hours.
Make The Frosting:
- In a medium bowl, beat together the cream cheese and butter until fluffy.
- Add the powdered sweetener and mix until it's well incorporated.
- Add the cocoa powder and mix until thoroughly combined.
- Add the heavy cream and vanilla extract. Mix until fully combined into a smooth, spreadable consistency.
- Use an offset spatula to spread the frosting over the cake. Serve immediately or chill for 20-30 minutes to help the frosting set, if you like.
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