Low Sodium White Cake Recipe

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This white cake has a light, delicate crumb and a clean vanilla flavor that shines through every bite. By using unsalted butter, skipping added salt, and ensuring sodium-free baking techniques, this recipe is perfect for those on low sodium diets. It’s great for birthdays, weddings, or any special occasion where you want a beautiful and kidney-friendly dessert.

Ingredients Needed:

• 2½ cups cake flour: spooned and leveled.
• 2 tsp sodium-free baking powder (such as Ener-G).
• ½ tsp baking soda
• 1 tsp salt: omit.
• ¾ cup unsalted butter: softened.
• 1¾ cups granulated sugar
• 5 large egg whites: room temperature.
• ½ cup full-fat sour cream: room temperature.
• 1 Tbsp vanilla extract
• 1 cup whole milk: room temperature (or use a low sodium milk substitute).

Vanilla Buttercream:

• 1¼ cups unsalted butter: softened.
• 5 cups confectioners’ sugar
• ⅓ cup heavy cream (or unsweetened almond milk for lower sodium).
• 2 tsp vanilla extract
• ⅛ tsp salt: omit.
• Optional: sodium-free sprinkles.

How To Make Low Sodium White Cake:

Preheat Oven:
Set to 350°F (177°C). Grease two 9-inch round pans and line with parchment.

Mix Dry Ingredients:
Whisk flour, sodium-free baking powder, and baking soda. Omit salt.

Cream Butter & Sugar:
Beat unsalted butter and sugar on high speed for 3 minutes until creamy.

Add Egg Whites:
Beat in egg whites on high speed until fully mixed.

Add Sour Cream & Vanilla:
Mix in sour cream and vanilla extract until smooth.

Combine Dry & Wet:
Add dry mix slowly to the wet. Then pour in milk while mixing on low speed.

Bake:
Divide batter evenly into pans. Bake for 24–25 minutes or until a toothpick comes out clean. Cool completely.

Make Frosting:
Beat butter until creamy. Add sugar, cream, and vanilla. Mix until fluffy. Omit added salt.

Assemble the Cake:
Level cakes if needed. Layer with frosting between and over cakes. Chill 20 minutes to set crumb coat, then finish frosting.

Recipe Tips:

• Use sodium-free baking powder for heart-smart baking.
• Omit salt for a kidney-friendly dessert.
• Room temperature ingredients mix more evenly and give a light texture.
• Use unsalted dairy to reduce sodium.
• Swap cream for unsweetened almond milk if needed.

How to Store & Reheat:

• Room Temperature: Safe up to 6 hours if unfrosted or in cool climate.
• Fridge: Store tightly covered up to 5 days.
• Freezer: Freeze frosted or unfrosted cake for up to 2 months. Thaw in fridge overnight.

Nutrition Facts (per serving, approx.):

• Calories: 390
• Sodium: 90 mg
• Protein: 3 g
• Fat: 20 g
• Carbs: 50 g
• Fibre: 0.5 g
• Sugar: 35 g

FAQs:

Can I make a white cake with no salt added?
Yes! Just use unsalted butter, sodium-free baking powder, and skip added salt.

What’s a good substitute for whole milk in a low sodium cake?
Try unsweetened almond milk or low sodium rice milk.

Can I make this cake without sour cream?
Yes, use full-fat plain yogurt or a dairy-free low sodium option.

Can I freeze the frosted cake?
Yes, freeze fully frosted or unfrosted cake up to 2 months. Thaw in the fridge before serving.

Is vanilla extract high in sodium?
No, pure vanilla extract has little to no sodium and is safe for low sodium baking.

Try More Recipes:

• Low Sodium Salmon Cakes Recipe
• Low Sodium Spice Cake Recipe
• Low Sodium Vanilla Cake Recipe