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Your go-to chocolate cake for any special occasion – Moist and decadent Keto Chocolate Cake layered with creamy Vanilla Frosting!
This is the quintessential chocolate cake! Two layers of moist chocolate cake. Two layers of fluffy cream cheese buttercream. Four layers of pure goodness!
I decided to make a traditional, layered chocolate cake for my daughter’s birthday this year. I wanted this cake to taste just like a regular, yummy cake, not low-carb or healthy. Afterall, it was a kid’s birthday party.
Mission accomplished. This cake was a hit with the adults and the children present at the party. And I’m sure it will be hit at your next party, too! No one will guess that this chocolate cake is low-carb, grain-free, gluten-free, and made without any added sugar!
Only 5 grams of net carbs per slice!
What makes this chocolate cake so good?
If you have tried keto cakes in the past, you may have been disappointed by their dry or crumbly texture. The secret to this cake is not so much the ingredients, but the preparation!
To make this cake layers soft and moist, we will first beat the egg whites separately until stiff peaks form. This foamy goodness will then be carefully folded into the remaining egg yolk mixture resulting in a fluffy and airy batter!
Try it out for yourself and see if you find a difference between my cake and other keto cakes you’ve had!
Watch the recipe video here!
Tips of making the best layered chocolate cake!
Baking pans. For this recipe, you will need two 8″ cake pans. Line them with parchment paper (I just cut out two parchment circles for the bottoms) and grease the sides well!
Egg whites. Beat your egg whites separately with some salt in a completely grease-free bowl. You need to beat the white for several minutes until they’re nice and stiff.
Egg yolks. Don’t just combine the yolks, you need to beat them until they look creamy and pale yellow.
Don’t overbake. Bake the cakes just until the tops look set, this will take just about 25 minutes. If you overbake them, they will come out dry.
Cool down. Before you spread the cakes layers with frosting, they have to be completely cooled down!
Frosting. The cream cheese buttercream is very easy to make. Just beat together all the ingredients. BUT you need to make sure that you use ingredients that are room temperature, otherwise your frosting won’t turn out smooth and creamy.
Crumb coat. To avoid crumbs in the white frosting, first do a crumb coat. Spread a thin layer all around and on top of the cake. Refrigerate for 20-30 minutes (keep remaining frosting at room temperature). Then spread remaining frosting over the cake. Skip this step if you are in a hurry or not concerned about crumbs.
Enjoy a slice of low-carb chocolate heaven!
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TRY MY OTHER KETO-FRIENDLY CAKE RECIPES
Keto Chocolate Cake with Vanilla Frosting
- Preheat oven to 350 ℉. Cut out 2 circles of parchment paper to line two 8-inch cake pans. Grease sides well.
- In a large bowl, beat egg whites with salt until firm peaks form. Set aside.
- In a large bowl, beat yolks with sweetener and vanilla until creamy and pale yellow. Carefully whisk in melted butter and milk.
- In a medium bowl, whisk together almond flour, cocoa powder, and baking powder. Stir into yolk mixture until we'll combined.
- Fold ⅓ of egg whites into yolk mixture. Repeat with remaining egg whites (⅓ at a time). Fold in carefully and slowly until no white streaks are visible any more.
- Divide cake batter evenly between both lined cake pans. Smooth out top and bake for 25 minutes until tops look baked. Don't overbake.
- Remove from oven and let cool down until pans are cool enough to touch. Run butter knife between pan and cake to loosen edges. Turn pans upside down to remove cakes and peel off parchment papers. Let them cool down completely while preparing frosting.
- In a large bowl, beat together butter and cream cheese until creamy and fluffy. This will take about 2 minutes.
- Add sweetener, vanilla extract, and mix. Then add sweetener, 1 cup at a time, and beat until well combined.
- Start assembling once the cakes are completely cooled down.
- Place one cake layer (top side up) on cake stand or serving plate. Spread about ⅓ of frosting over it. Top with second cake layer (top side up).
- Optional step: To avoid crumbs in the white frosting, first do a crumb coat. Spread a thin layer all around and on top of the cake. Refrigerate for 20-30 minutes (keep remaining frosting at room temperature). Then spread remaining frosting over the cake. Skip this step if in a hurry or not concerned about crumbs.
- Spread ⅓ of frosting over the top of cake and ⅓ across the sides. With an icing spatula (or butter knife) smooth out frosting or spread around in swirls.
- Refrigerate cake for 2 hours before serving.