Diabetic Spring Fling Layered White Cake
photo by Izy Hossack
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Yields:
-
18 1/2 inch slices
- Serves:
- 18
ingredients
-
CAKE
- 1 1⁄2 cups Splenda granular
- 3 3⁄4 cups cake flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4 cup sugar
- 2⁄3 cup unsalted butter, softened
- 7 egg whites
- 1 1⁄4 cups buttermilk
- 1 tablespoon vanilla extract
- 1⁄2 teaspoon almond extract
-
ICING
- 1⁄2 cup butter, softened
- 1 cup Splenda granular
- 2 (8 ounce) packages fat free cream cheese
- 2 teaspoons vanilla extract
-
FILLING
- 3⁄4 cup low-sugar apricot preserves
- 1 pint strawberry, thinly sliced
directions
- Preheat oven to 350 degrees, lightly spray two 9-inch cake pans with Pam and set aside.
- MAKE CAKE.
- 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.
- Add softened butter, mix on low speed about 2-3 minutes.
- 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.
- Scrape sides of bowl, add buttermilk and extracts, mix on medium speed until blended.
- Pour cake batter into prepared pans.
- Bake in preheated 350 oven 20-25 minutes or until edges of cake appear slightly dry.
- Allow cake to cook in pans 10-15 minutes.
- Remove from pans and cool on wire racks until ready to Ice.
- PREPARE ICING.
- Beat softened butter and Sllenda briefly in a medium sized bowl, just until splenda is incorporated.
- Add cream cheese, mix until lump free, about 1 minute.
- Scrape sides of bowl and add vanilla, mix well.
- ASSEMBLE CAKE.
- Slice cooled cake layers in half- using a serrated knife, slice cakes in half horizontally, to create 4 cake layers.
- Place 1 cake layer on cake stand or plate- spread 1/3 of the preserves over the cake layer.
- Top with 1/3 of the sliced strawberries.
- Repeat process until all layers are assembled.
- Ice cake.
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Reviews
-
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!
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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 :)
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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.
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RECIPE SUBMITTED BY
Hi, My name is Renee. I am very happily married and have 3 grown married daughters and 6 absolutely precious grand-babies!! ?I LOVE to cook BUT I work outside the home full-time, My husband is self employed so I do his bookkeeping and I own a tie dye business so ANY free time I have at all is usually spent with the grand kids or doing some tie dye!!