Buttery keto yellow cake with fudgey chocolate frosting is just like a boxed mix but sugar free, gluten free, and only 1.4 net carbs per piece!
updated 5/20/19
Of all of the recipes on my blog this keto yellow cake is probably my second favorite! It tastes just like a “regular” cake and comes out perfect every time!
I even used it for my youngest’s first birthday cake. I was actually pregnant with her when I originally wrote this post! Awww, right?!
If you’re looking for a legit keto golden butter cake with fudgey keto chocolate frosting, I implore you to try this one! You will not be disappointed!
I have had a major sweet tooth lately. Give me all the cake, cookies, pies, candy. I don’t know what has gotten into me. Oh wait, I’m pregnant! Ha! Lucky for you, and me too, that sweet craving resulted in the most delicious keto yellow cake with chocolate frosting!
When I was recipe testing for my Triple Berry Muffins, one attempt came out very cake-like. It wasn’t quite muffin-y but it also wasn’t cupcake-y.
Highly technical stuff here.
But, it was on the right track to being cake so it got my wheels turning. What evolved out of that recipe fail was this buttery golden keto cake.
If you miss regular ‘ol yellow cake with chocolate icing, then you’re going to LOOOOVE this recipe! It’s the perfect base for birthday cakes, cupcakes, mix-ins, etc.
I know people hate the word, but, this keto cake is so moist! All of that butter guarantees this cake isn’t eggy or dry, promise.
It certainly doesn’t taste “healthy”. In fact, my 6 year old thought I’d made a boxed cake.
Best of all, there aren’t any special products in this low carb butter cake recipe. You only need 6 basic ingredients to whip up this one up.
I’ve made this keto yellow cake into a sheet cake with a 9×13 pan, cupcakes, and as a layer cake. If you’re using this recipe as a birthday cake, double it and make a giant layer cake!
OR you could make it in a bundt pan and use it for pound cake! I have used this recipe each way and let me just say, it never disappoints!
Oh, and the frosting…we haven’t even talked about the frosting yet!
Remember the canned fudge frosting? Yeah, this sugar free frosting tastes just like that! If I’m lyin’, I’m dying’ y’all.
It’s thick, rich, and extremely chocolatey! And just like the cake, the ingredients are few and basic.
This keto chocolate frosting is so good, I may or may not have eaten it with a spoon…
No matter the occasion, your family will love this classic yellow keto butter cake with keto chocolate frosting!
All of these low carb desserts are gluten free, sugar free, and 100% delicious! Buttery keto yellow cake with fudgey chocolate frosting is just like a boxed mix but sugar free, gluten free, and only 1.4 net carbs per piece! Keep cake covered in the refrigerator up to one week. The cake is best served room temperature. Let your piece of cake sit on the counter for 10 to 20 minutes for the best experience. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.More Keto Desserts You Must Try
Keto Yellow Cake with Chocolate Frosting
Ingredients
For the Cake:
For the Frosting:
Instructions
Notes
Recommended Products
Nutrition Information:
Yield: 16
Serving Size: 1 slice
Amount Per Serving:
Calories: 229Total Fat: 21.5gCarbohydrates: 2.9gFiber: 1.5gProtein: 4.9g
Thanks for stopping by! I hope you find everything your keto heart desires here at Keto In Pearls! Make sure to connect to with me on social media if you try any of my recipes! 
what kind of sweetner are you referring to when you say i cup sweetner? thank you
I typically use Sukrin products.
Is the powdered sweeter like a sugar or a brown surgar
Powdered sweetener is like powdered/confectioners sugar.
If I wanted to use a 9×13, would I double the recipe? I’ve noticed many keto baked good recipes yield much smaller portions than standard! Thank you in advance.
No, you don’t have to double the recipe for a 9×13 pan.
Should the Kerrygold butter be salt or unsalted for the cake? And for the frosting?
I’ve done it both ways and there isn’t a noticeable difference. Whatever you have on hand should be fine! (99% of the time I use salted)
Are the nutrition facts for the cake and frosting together?
Hi Liv! Yes, they are! I will make a note of that in the recipe card. Thank you for bringing it to my attention!
I made this and it turned out even better than I expected! I used an 8×8 pan because that’s what I had so I had to bake it longer. Topped with cream cheese icing and some strawberries instead of chocolate since its finally spring. Thanks for the great recipe!
Hi so we use powdered sugar or no ? Also do you mean 1 and a half baking powder or I.5 ml?
Delicious! Followed recipe EXACTLY. I love being able to mix batter as I go in ONE bowl. Baked in a 20X8 CENTIMETER round ‘delia’ cake tin and it was done at 30mins. — wonderful recipe – thank you!!
Would it be possible to replace the powdered sweetener with liquid sweetener? Thank you
In the cake, yes, if you know what the conversion would be. In the frosting, no, because the sweetener helps it thicken.
If I want to make a stacked cake is that possible?
Sure! You can divide the batter between multiple pans or double/triple the recipe.
Oh you awesome wonderful Keto Queen!! Thank you so much for this recipe! My poor hubby is having such a hard time adapting to keto (I am embracing it!) and thinks he will NEVER have a sweetie again. I can now prove to him he can have his cake and eat it too!! And that frosting looks “bad word” amazing!! Thank you My Keto-Queen!!
The link for the sweetener in the cake recipe goes to the powdered sugar one. Does this mean I use powdered sugar in the cake batter instead of the regular sweetener?
You can use granular or powdered. It doesn’t really matter. I just like the lakanto powdered best!
Just made this and it’s delicious! However, it’s not yellow in color. Any ideas why yours is so yellow and mine is more tan?
Hi Jess. The color comes from the eggs and butter. So depending on where you get your eggs and the type of butter you use, the color could vary. 🙂
Can this recipe by used as cupcakes?
Sure, just adjust the cooking time depending on the size of your cupcakes.
Unbelievably! I made the frosting and you seriously cannot tell it’s low carb! Yum!!
The meals/desserts look delicious!
Hi! This looks amazing! Getting ready for Pumpkin Season . . . . how could I add Pumpkin Puree and all those yummy spices and get a Pumpkin Cake/Cupcake/Muffin??? Thank you for all of your recipes!
That would a totally different recipe. Try this recipe if you’re looking for something pumpkin!
I made this today and It. Was. Amazing! I was craving yellow cake with chocolate frosting so much I actually bought a box mix and was going to go off Keto to eat it. Well, after making this cake I gave the cake mix to my neighbor! Thanks so much, great website!
I’ve tried making this cake several times. It always come out very dence and flat. Looks nothing like the cake in picture and taste even worst. The frosting on the other hand is very good. What am I doing wrong? Tried the last time using brown eggs. Came out the same.
I’m sorry you had trouble with this recipe. Brown eggs vs white eggs would make no difference in the final cake (they’re only different colors based on what the chicken is fed). Make sure you’re using a super fine almond flour (as always in low carb/GF baking). This cake has 8T of butter so it has a very rich and buttery flavor. I prefer using Kerrygold for a more pure flavor. Also, keep in mind that GF baking yields a different texture than what you’re used to.
Actually brown eggs come from a different chicken breed. The Eggs are the same ,shell color is different that’s all. In Canada ALL the eggs were white, I moved to NZ and all the eggs are brown. It makes no difference.
I’m making your cheesecake, then saw this cake recipe. It’s next on my list!
Am I able to use the same kind confectioners sugar in both the cake and frosting? Can’t wait to try to recipe.
Sure! I prefer that actually! Just make sure that you use the correct amount because most powdered sweeteners are not 1:1 measurements.
What brand almond flour do you use?
Costco/Kirkland brand
Hello – can I use coconut flour instead of the almond flour for the cake recipe. Planning on making this cake for my mom’s birthday and she loves coconut. – Thank you! 🙂
No, I have not tested this recipe using coconut flour. Unfortunately, it’s not as easy as just swapping the flours. However, I LOVE coconut cake myself so I will have to give that one a go and share it on the blog!
I made this for a birthday party. I put it in a 9×13 pan. It is about an inch thick. I’m not sure what it tastes like because we haven’t cut it yet, but is it supposed to be this thin? I made the frosting, and it tastes really good. More like a chocolate mouse. I wonder about taking it to the party because it’s so thin. I just wondered if that was normal.
In a 9×13, yes the cake will be thin. The cake won’t rise like a traditional gluten based cake. It’ll still taste good though. In the future, use smaller pans for taller (gf) cakes. 🙂
I need a dairy free low carb cake for a birthday party in a few weeks. Can I replace the butter in the recipe with coconut oil? I can add butter extract, which is not dairy.–The kosher certifixcation says so.
I know I can replace the cream cheese with Tofutti.
Also, I have a springform pan. Can I use that? II need to impress the sweetie eaters.
Hi- that is quite a lot of adjustment on this recipe and since I haven’t tried it as such, I wouldn’t advise it. I’d hate for you to waste expensive ingredients. If you’re looking for a yummy low carb and dairy free cake, try this recipe I have instead. I also have dairy free brownies that are delicious too.
Hi! If I were to use a cupcake pan, would I make 16 cupcakes since the recipe yields 16? Sorry if that’s a dumb question
You could divide the batter however you wanted to get any number of cupcakes (8, 12, 16). I don’t know exactly how much batter per cupcake would be required to get 16.
My husband’s 65th BD is coming up next month. He LOVES yellow cake with chocolate frosting but we are Vegan Keto. Can I substitute chia seeds or similar for the cake mix. I know I can use Myokos Cashew Butter (the best)! And what would you suggest for the cream cheese?
Thanks so much!!!!!
Hi, I cannot say how to make this cake vegan friendly. That would be too many alterations to the recipe and I am not well versed in vegan cooking. You may try and find another blog dedicated to vegan keto recipes.