Name: Low Sodium Vanilla Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2½ cups all-purpose flour; 2¼ tsp sodium-free baking powder; 1⅓ cups sugar; ¾ cup unsalted butter; 3 large eggs; 1 tbsp vanilla extract; 1 cup low sodium buttermilk (1 cup milk + 1 tbsp lemon juice); 1½ cups unsalted butter; 5 cups powdered sugar; ¼ cup milk or cream; 2 tsp vanilla extract

This two-layer vanilla cake uses sodium-free baking powder and a homemade low sodium buttermilk substitute for a tender, light texture without added salt. The creamy buttercream frosting is made with unsalted butter and just a touch of vanilla. Perfect for celebrations or everyday treats, this sodium-conscious sweet is ideal for those following a DASH-friendly or kidney-friendly diet.

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Table of Contents

Ingredients Needed

For the Cake:

2½ cups all-purpose flour (280g): sifted for light texture.
2¼ teaspoons sodium-free baking powder: for gentle rise.
1⅓ cups granulated sugar (333g): for sweetness.
¾ cup unsalted butter (170g): room temperature.
3 large eggs: room temperature.
1 tablespoon vanilla extract (15mL): rich vanilla flavor.
1 cup low sodium buttermilk: (mix 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes).

For the Frosting:

1½ cups unsalted butter: room temperature.
5 cups powdered sugar: sifted.
¼ cup milk or cream: plus more if needed.
2 teaspoons vanilla extract (10mL): adds flavor.

How To Make Low Sodium Vanilla Cake

Prepare Pans:
Preheat oven to 350°F. Line two 8-inch round cake pans with parchment paper and grease sides.

Mix Dry Ingredients:
Sift flour, and sodium-free baking powder. Whisk together and set aside.

Cream Butter & Sugar:
In a stand mixer or with a hand mixer, beat butter until creamy. Add sugar and beat on high for 3–4 minutes until fluffy.

Add Eggs & Vanilla:
Mix in eggs one at a time, then add vanilla. Beat on high for 1 minute.

Add Dry & Buttermilk:
Reduce to low speed. Add dry ingredients in three parts, alternating with the homemade low sodium buttermilk. Fold in final mix by hand if needed.

Bake:
Divide batter between pans. Bake at 350°F for 30 minutes or until a toothpick comes out clean.

Cool:
Cool in pans for 2 minutes, then invert onto a rack. Remove parchment and cool fully (at least 2 hours).

Make Frosting:
Beat butter until creamy. Add powdered sugar gradually while mixing on low. Drizzle in milk and vanilla. Mix on high for 3 minutes, then low for 1 minute to smooth.

Frost the Cake:
Spread frosting on the first layer, top with second layer, and cover the top and sides. Smooth or make rustic swoops.

Recipe Tips

Use sodium-free baking powder to eliminate hidden sodium.
Skip added salt for true salt-conscious baking.
DIY buttermilk with lemon juice keeps flavor without sodium.
Let cakes cool fully before frosting for best results.
Use unsalted butter for all components.

How to Store & Reheat

Room Temperature: Store frosted cake in a cool spot up to 2 days.
Fridge: Keeps for up to 5 days, covered. Let come to room temp before serving.
Freezer: Freeze layers (unfrosted) up to 2 months. Wrap well and thaw before frosting.

Nutrition Facts (per slice)

Calories: 375
Sodium: ~90 mg
Protein: 4g
Fat: 18g
Carbs: 49g
Fibre: 1g
Sugar: 33g

FAQs

Can vanilla cake be made low sodium?
Yes. Use sodium-free baking powder, no added salt, and a low sodium buttermilk substitute.

Is buttermilk high in sodium?
Yes. Make your own by mixing milk and lemon juice to avoid added sodium.

Can I make this dairy-free and low sodium?
Yes. Use unsweetened plant milk and dairy-free unsalted butter.

What makes this cake heart-healthy?
It avoids added salt and uses low sodium ingredients while staying delicious and satisfying.

Can I make cupcakes with this recipe?
Yes. Bake in lined cupcake tins for about 18–20 minutes.

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