Diabetic Spring Fling Layered White Cake

Total Time
1hr 10mins
Prep 45 mins
Cook 25 mins

White cake layered with strawberries and Apricot preserves. I searched the internet for a cake that I could make as a special treat (birthday) for a good friend that is diabetic. He thought it was wonderful and was quite flattered that I took the time to make it. This is not difficult to make, but there are alot of steps to it. I am not "used to" the taste of the fat free cream cheese, and quite honestly, do not like the frosting. UPDATE: My daughter used this cake recipe and "Absolutely Sugar Free" Frosting (Absolutely Sugar Free Frosting) to do a wedding cake - Awesome together!!! Much better than the cream cheese frosting listed with the recipe!

Ingredients Nutrition


  1. Preheat oven to 350 degrees, lightly spray two 9-inch cake pans with Pam and set aside.
  3. Sift cake flour, mix splenda, flour, baking powder, baking soda and sugar together in a medium sized bowl on low speed until ingredients are blended.
  4. Add softened butter, mix on low speed about 2-3 minutes.
  5. Add egg whites, mix on low speed until incorporated, scrape sides of bowl, mix on medium high speed 1-2 minutes or until batter is light and well blended.
  6. Scrape sides of bowl, add buttermilk and extracts, mix on medium speed until blended.
  7. Pour cake batter into prepared pans.
  8. Bake in preheated 350 oven 20-25 minutes or until edges of cake appear slightly dry.
  9. Allow cake to cook in pans 10-15 minutes.
  10. Remove from pans and cool on wire racks until ready to Ice.
  12. Beat softened butter and Sllenda briefly in a medium sized bowl, just until splenda is incorporated.
  13. Add cream cheese, mix until lump free, about 1 minute.
  14. Scrape sides of bowl and add vanilla, mix well.
  16. Slice cooled cake layers in half- using a serrated knife, slice cakes in half horizontally, to create 4 cake layers.
  17. Place 1 cake layer on cake stand or plate- spread 1/3 of the preserves over the cake layer.
  18. Top with 1/3 of the sliced strawberries.
  19. Repeat process until all layers are assembled.
  20. Ice cake.
Most Helpful

I made this a few years ago for my diabetic mother's birthday. I wish I took a picture b/c it came out so beautiful. It was good. But the five star rating is b/c of how well it tasted with the "absolutely sugar free" frosting you suggested pairing up with this cake. I used the extra frosting to dip my strawberries in. Very yummy. I usually get the worst aftertaste with sugar free items, but the frosting didn't give me that yucky aftertaste. Thank you for bringing a smile to my mothers face on her birthday. Will make again :)

sekretoktober24 December 18, 2010

I made this cake for my cousin and it was great!!! I did use the "Absolutely Sugar Free" Frosting (using White Chocolate pudding mix) which was a very good frosting! I could barely tell that it was (essentially) sugar free! We even had a taste test with a bakery sugar free cake and this cake won! I did make a few minor changes--I used sugar free apricot preserves and I also used frozen strawberries (stronger flavor). Next time I will slice the strawberries thicker. I will also use 8 in. instead of 9 in. cake pans for a little more height to make it easier to cut the cakes in half!

Dwynnie July 30, 2007

Wonderful flavor and texture. I took this cake to a church potluck recently because several members are diabetics. WOW! you should of heard what everyone was saying about it. I was asked for the recipe many times. I took the few remaining pieces to my Father In Law who is also a diabetic and his only complaint was the cream cheese frosting (he doesn't know what is good anyway.) I made it in a 9 x 13 cake pan, I have a cake slicer to divide it in half. I recommend this cake to everyone.

Clara732 March 22, 2005