I don't have cake flour - can I use all-purpose flour?

Cake flour is finely ground and has a low gluten content, which helps create a light texture. You can make your own at-home version by measuring out 1 1/2 cups all purpose flour into a bowl, then removing 2 tablespoons of the flour. Then add in 2 tablespoons of cornstarch. Sift the ingredients to ensure they are combined and aerated. And now you have cake flour!

Can I make this into a two-layer traditional cake?

You can! Just double the cake batter recipe to fill two 8-inch cake pans, or three 6-inch pans. If you're using the cake crumbs only to decorate the top of the cake, one batch will be plenty

Can I make this in a bundt cake pan or tub pan?

You would likely need to double the cake batter recipe in order to get the batter you need to fill a 12-cup Bundt or tube pan.

Will this recipe work using regular sugar?

I've made this exact recipe using regular sugar and brown sugar and it turned out perfectly. My goal was to create a recipe that would be delicious without any added sugar. Either one is a great option here.

Can I use coconut sugar or another natural sweetener in this recipe?

I haven't tested this recipe with coconut sugar or monk fruit sweetener, so I'm not sure how they would impact the flavor or texture of this cake.

Can I use all butter in this cake instead of butter and oil?

Butter is THE BEST, except when it’s not. Here, it’s not. Butter gives the cake beautiful, rich flavor, but the oil gives this cake a fluffy, moist crumb that I promise you’ll love. The other Christina (Tosi) also thinks you'll prefer this. An all butter cake would create more weight in the cake (think mom’s pound cake – delicious, just not what we need here).

Could I add any mix-ins into the batter?

I haven't tested this cake with anything except copious amounts of sugar free sprinkles (which all disappeared while baking). I could see sugar free dark chocolate chips being a delicious addition, along with a light chocolate sugar free whipped cream on top.

Can I use a low carb flour instead of cake flour to make this a low carb cake?

I haven't tested this cake with anything except cake flour and all-purpose flour, so I can't say for sure. But previous baking experience tells me almond flour, almond meal or coconut flour will dramatically change the chemistry of the bake. For best results, you may want to start with a cake base like this one and then use the sugar free whipped cream topping from this site.

How to store this cake?

The cooled sugar free birthday cake (unfrosted) can be stored in the fridge, wrapped in plastic wrap, for up to 4 days. The cake crumbs will keep fresh in an airtight container at room temperature for up to a week and in the refrigerator or freezer for up to a month. The frosted cake will last about 36 hours, at which point the whipped cream will start to wilt. The cake will still be delicious for another 2 days.

Sugar Free Funfetti Birthday Cake

Sugar Free Birthday Cake (Simplified Milk-Bar Style)

Print Recipe

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Author: Christina Jolam
Prep Time: 30
Cook Time: 40
Total Time: 1 hour 10 minutes
Yield: 8-10
Category: Desserts
Method: Bake
Cuisine: American

Ingredients

Birthday Cake Layer:

4 tablespoons butter

3/4 cup xylitol

1/4 cup brown sugar stevia

2 eggs

1/3 cup buttermilk

1/4 cup vegetable oil

2 teaspoons vanilla extract

1 1/2 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon salt

Milk soak:

2 tablespoons milk

1/2 teaspoon vanilla

Cake crumbs:

1/4 cup xylitol

1/3 cup cake flour

1 tablespoon brown sugar stevia

2 tablespoons sugar free rainbow sprinkles

1/4 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons vegetable oil

1/2 tablespoon vanilla extract

Frosting:

4 cups Sugar Free Vanilla Whipped Cream

Instructions

Let's start by preparing the cake crumbs first. Preheat oven to 300 degrees Fahrenheit. For the cake crumbs, combine all dry ingredients well. Add oil and extract and mix until the dough forms little balls. Drop onto a cookie sheet and bake at 300 degrees Fahrenheit for about 15 minutes, until the crumbs are set and a little crisp. Remove from oven and let the cake crumbs cool completely.
Once the cake crumbs are finished baking, increase the oven temperature to 350° F.
For the cake, combine the butter, and sugar substitutes in a bowl and cream together with an electric mixer on medium-high for 2 to 3 minutes. Scrape the sides of the bowl, then add the two eggs. Mix on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl once more. With your mixer set to low speed, stream in the buttermilk, oil, and vanilla. Increase the mixer speed to medium-high and mix for 4 to 6 minutes, until the mixture is almost white and about twice the size of your original butter-and-sugar mixture. There should be no streaks of fat or liquid - the mixture should be completely combined. Stop the mixer and scrape down the sides of the bowl. On very low speed, add the cake flour, baking powder and salt. Mix for 30-45 seconds, just until your batter comes together. Scrape down the sides of the bowl.
Spray a 9-inch springform cake pan with nonstick spray and line the bottom with parchment paper. Using an offset spatula, spread the cake batter in an even layer in the pan. Bake the cake for 30-40 minutes.
The cake will rise and increase in size, but will remain slightly buttery and dense. At 25 minutes, gently and carefully poke the edge of the cake with your finger. The cake should bounce back slightly and the center should be fully set. Take the cake out of the oven and cool on a wire rack or, if you’re in a hurry, in the fridge or freezer until it’s fully cooled.
While the cake is cooling, make the vanilla soak. Combine milk and vanilla well. Once cake has fully cooled, use a pastry brush to give the layer a good soak.
To frost, pile your sugar-free vanilla whipped cream bowl onto the top of your birthday cake. You can use an offset spatula to get sharp edges - more like the Milk Bar style. Or you can use a spoon to leave dips and valleys across your whipped cream topping, giving a more whimsical feeling. Sprinkle the top of the cake with baked cake crumbs.
Refrigerate until service. Serve this luscious, moist cake with ice cream or fresh berries.

Find it online: https://weekdaypescatarian.com/sugar-free-birthday-cake/