Diabetic Spring Fling Layered White Cake

READY IN: 1hr 10mins
Recipe by Pvt Amys Mom

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!

Top Review by Dwynnie

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!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees, lightly spray two 9-inch cake pans with Pam and set aside.
  2. MAKE CAKE.
  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.
  11. PREPARE ICING.
  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.
  15. ASSEMBLE CAKE.
  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.

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