Low Sodium Yellow Cake Recipe

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This low sodium yellow cake is moist and tender, thanks to a blend of butter, oil, and buttermilk. With no added salt and sodium-conscious ingredients, it’s ideal for kidney-friendly or heart-smart eating. The smooth, silky chocolate buttercream uses unsalted butter and semisweet chocolate for a luscious, low sodium finish. Perfect for birthdays, holidays, or casual desserts.

Ingredients Needed:

Cake:

• 2¼ cups all-purpose flour
• ¼ cup cornstarch
• 1¼ cups granulated sugar
• 2 tsp sodium-free baking powder
• ½ tsp salt: omit for low sodium
• ½ cup unsalted butter: room temperature
• ¼ cup vegetable oil
• 3 large eggs + 2 yolks: room temperature
• 1 Tbsp vanilla extract
• 1 cup buttermilk substitute: use unsweetened almond milk + 1 Tbsp lemon juice

Low Sodium Chocolate Buttercream:

• 1¼ cups unsalted butter: 1 cup room temp + ¼ cup melted
• ¼ cup unsweetened cocoa powder
• ½ tsp salt: omit or reduce
• ½ cup milk: use low sodium alternative
• 1 lb powdered sugar
• ⅓ cup semisweet chocolate chips

How To Make Low Sodium Yellow Cake:

Prep the Pans:
Preheat oven to 350°F. Butter and flour three 6-inch pans, or line with parchment.

Mix Dry Ingredients:
Whisk together flour, cornstarch, sodium-free baking powder. Omit the salt.

Cream Butter and Sugar:
Beat unsalted butter and sugar until light and fluffy. Add oil and vanilla. Mix well.

Add Eggs:
Add eggs and yolks one at a time, mixing between each addition.

Alternate Dry and Buttermilk:
Add dry ingredients and buttermilk in batches while mixing on low until smooth.

Bake:
Divide batter into pans and bake for 30 minutes or until centers are springy and a toothpick comes out clean. Cool completely.

Make the Frosting:
Melt ¼ cup butter and mix in cocoa powder. Melt chocolate chips with ¼ cup milk.
Beat 1 cup butter until creamy. Mix in cocoa mixture, then powdered sugar. Add cooled chocolate and drizzle in remaining milk. Mix until smooth.

Assemble:
Spread frosting between layers, then cover cake in remaining buttercream. Use spatula for a rustic swirl look.

Recipe Tips:

• Use unsalted butter and sodium-free baking powder to reduce sodium.
• Skip added salt for a kidney-friendly version.
• A buttermilk substitute using lemon juice and almond milk keeps it low sodium.
• Room temperature ingredients ensure better texture.
• Chocolate ganache adds rich flavor with less salt than cocoa alone.

How to Store & Reheat:

• Room Temperature: Safe up to 6 hours if unfrosted.
• Fridge: Store covered up to 5 days.
• Freezer: Wrap frosted or unfrosted layers and freeze up to 2 months.

Nutrition Facts (per serving, approx.):

• Calories: 670
• Sodium: 105 mg
• Protein: 5 g
• Fat: 38 g
• Carbs: 78 g
• Fibre: 1 g
• Sugar: 56 g

FAQs:

Can I make yellow cake low sodium?
Yes! Use unsalted butter, skip added salt, and choose sodium-free baking powder.

What’s a good buttermilk substitute for low sodium diets?
Mix 1 Tbsp lemon juice with 1 cup unsweetened almond milk. Let sit 5 minutes before using.

Can I use boxed cake mix for low sodium?
Most mixes are high in sodium. Homemade is the better heart-healthy option.

Can I freeze yellow cake?
Yes, freeze frosted or unfrosted layers for up to 2 months.

Does chocolate frosting have a lot of salt?
Store-bought does, but homemade versions with unsalted butter and no added salt are better for low sodium diets.

Try More Recipes:

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