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Sugar-Free Vanilla Cake

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INGREDIENTS

  • 3 cups all-purpose flour (360 g)

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 cup unsalted butter (2 sticks), at room temperature

  • 2/3 cup + 3 tablespoons Truvia granulated sugar replacement (sometimes a bitter taste is found with Truvia; another sugar-free option is using 2 cups of Swerve granulated sugar replacement)

  • 4 eggs, at room temperature

  • 1 cup milk, at room temperature

  • 2 teaspoons vanilla extract

DIRECTIONS

  1. Grease and flour two 8" or 9" cake pans. Preheat oven to 350 degrees F.

  2. Mix together flour, baking powder and salt. Set aside.

  3. In large bowl, beat the butter until soft and smooth. Add the sugar replacement and beat until light and smooth. Add eggs one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and beaters several times.

  4. With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in vanilla.

  5. Divide batter evenly between the pans. Smooth the batter level. Bake 30-35 minutes, or just until a cake tester comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Invert cakes onto wire rack and lift off pans. Cool completely before frosting. For 24 cupcakes, bake 16-18 minutes or until cake tester comes out clean.

Submitted by Julia Miller