This buttery yellow cake is perfectly moist and absolutely delicious, especially when topped with a creamy chocolate frosting. You won’t believe how easy it is to make this classic cake keto-friendly and gluten-free!
This Mom’s Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)
Yellow Cake with chocolate frosting is my all-time favorite cake combo and I knew that if I was going to do a keto version, I had to do it right.
That’s why it’s taken me almost 2 years to share this recipe. I have tested and tasted again and again to make sure that this is truly the best possible keto yellow cake!
Tips for making the perfect keto-friendly yellow cake:
Luckily, the ingredients in this cake are pretty typical for most keto dieters. I don’t recommend making any substitutions as every ingredient is there for a reason.
- The butter extract is listed as an optional ingredient, but it really amps up the flavor and puts this cake over the top. I highly recommend that you use it. It can typically be found with the vanilla extract in the baking aisle of most grocery stores.
- This cake is a little on the dense side, similar to a pound cake. This was a sacrifice I was willing to make in order to keep it moist. When the cake is finished baking a toothpick inserted into the center should come out clean, but the center of the cake may not spring back up when it is pushed down.
- I highly recommend using a parchment round in the bottom of your cake pan. There is nothing worse than cracking an otherwise perfect cake when you are trying to remove it from the pan.
- I have made this cake with allulose, erythritol, and Lakanto Monk Fruit blend. All will work well, and which you use just comes down to a matter of personal preference. Be sure to check out this conversion guide if you opt to use something other then the sweetener that I have linked below.
Keto Chocolate Frosting
Just as important as getting the cake right, I knew that the frosting needed to be spot on too! Here are some tips to ensure that your frosting turns out perfect every time:
- I only use Lily’s Chocolate. There are a few other sugar-free or low carb chocolates on the market now, but from my experience, they don’t melt smoothly and will clump together when they are mixed with the other ingredients resulting in a lumpy frosting.
- You can melt Lily’s Chocolate over a double boiler or in the microwave. To microwave, simply heat in 15-second intervals, stirring after each interval until it is smooth and creamy.
- The cream cheese in the frosting is primarily there to provide a creamy base for the other ingredients, you won’t really taste it but it does make a big difference in the overall result.
- It’s SUPER important that you use a confectioners (powdered) sweetener for the frosting. I always prefer to buy confectioners sweetener, but if you don’t have any you can pulse regular sweetener in a food processor until it has a powdered consistency.
- You can make the frosting in advance and chill it until you are ready to use it. Just be aware that it will firm up slightly when cold, so you will want to allow it to come back to room temp before spreading it onto the cake
Tips for frosting the perfect cake:
- Allow the cake to completely cool before frosting.
- Arrange 4 thin strips of parchment paper in a square on your cake stand or serving plate. Then set the first layer of cake over the center of the square with the bottom of the cake facing up. (See the picture above)
- Spread 1/3 to 1/2 cup of frosting over top of the first layer to within about 1/4 inch of edge.
- Place the second cake layer, rounded side up, on the frosted first layer. Coat the entire side of cake with a very thin layer of frosting to seal in crumbs, Then spread the remaining frosting evenly over the outside of the cake.
- Carefully remove the strips of parchment paper and discard.
- I like to use the back of a spoon or even the rounded edge of the frosting spatula to make swirls in the frosting. This hides any imperfections and is super easy!
How to store this cake
This cake will keep in the fridge for 5-7 days. It also freezes really well. I like to freeze individual servings so that a sweet treat is always on hand. Just allow the frozen slices to thaw at room temp and enjoy!
Be sure to check out these other great recipes:
- Keto Carrot Cake with Cream Cheese Frosting
- Low Carb Tres Leches Cake
- Keto Chocolate Cake with Peppermint Frosting
- Keto Snoball Cakes
- Low Carb Churro Cupcakes
- Low Carb Pineapple Upside Down Cupcakes
Yellow Cake with Chocolate Frosting | Keto, Gluten Free
- Mixing Bowls
- Electric Mixer
- 9" Cake Pans
- Parchment Paper
- Frosting Spatula
- Preheat your oven to 325° F and grease 2, round 8 or 9" cake pans. I also recommend lining the bottom of the pan with a parchment round.
- In a large bowl, beat the butter and cream cheese until they are combined, then add the sweetener and mix until the sweetener is beginning to melt.
- Add the eggs, almond milk, butter extract, and vanilla then, continue to mix until well combined.
- In a separate bowl mix together the almond flour, coconut flour, and baking powder.
- Add half of the dry ingredients to the butter and cream cheese mixture, beat on medium speed until combined. Then, repeat with the remaining dry ingredients.
- Evenly distribute the cake batter between the two prepared cake pans. Gently tap the pans on the counter to remove any air bubbles and to ensure the batter is even.
- Bake the cake in the preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool for 10 minutes before removing them from the cake pans. Allow them to cool fully before adding the frosting.
- While they are cooling, you can prepare the frosting. In a large bowl combine the melted chocolate, cream cheese, butter, and sweetener until smooth. Add the salt, vanilla, and cocoa then stir until combined.
- Use an electric mixer and slowly beat in the heavy cream 1 tablespoon at a time until you reach the desired consistency.
- Once the cake is cool Place one layer, rounded side down, on a plate. Brush off any crumbs from the cake.
- Spread ⅓ to ½ cup frosting over top of the first layer to within about ¼ inch of edge.
- Place the second cake layer, rounded side up, on the frosted first layer. Coat the side of the cake with a very thin layer of frosting to seal in any crumbs.
- Use the remaining frosting to cover the tops and sides of the cake.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.