Name: Low Sodium White Cake Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Ingredients: ½ cup unsalted butter; 1 cup sugar; 1½ cups all-purpose or cake flour; 1 tbsp sodium-free baking powder; 4 egg whites; ½ cup low sodium milk or plant milk; 1 tbsp vanilla extract; 4 cups powdered sugar; ½ cup unsalted butter; ⅓ cup low sodium milk; 1 tsp vanilla extract

Made with sodium-free baking powder, unsalted butter, and low sodium milk, this soft white cake is ideal for low sodium baking. The whipped egg whites add lightness, while the simple vanilla buttercream frosting brings the perfect finishing touch. It’s a DASH-friendly, kidney-conscious dessert that proves you don’t need added salt to bake a delicious treat.

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Table of Contents

Ingredients Needed

For the Cake:

½ cup unsalted butter: softened.
1 cup granulated sugar: for sweetness.
1½ cups all-purpose or cake flour: for structure.
1 tablespoon sodium-free baking powder: Featherweight brand recommended.
4 egg whites: whipped for fluffiness.
½ cup low sodium milk or plant-based milk: for moisture.
1 tablespoon vanilla extract: for flavor.

For the Low Sodium Buttercream Frosting:

4 cups powdered sugar: sifted.
½ cup unsalted butter: softened.
⅓ cup low sodium milk or alternative: to mix.
1 teaspoon pure vanilla extract: to flavor.

How To Make Low Sodium White Cake

Prep the Oven and Pan:
Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.

Cream Butter and Sugar:
In a mixing bowl, use a hand or stand mixer to cream together the unsalted butter and sugar until light and fluffy. Set aside.

Mix Dry Ingredients:
In another bowl, whisk together flour and sodium-free baking powder.

Whip Egg Whites:
In a separate bowl, whip egg whites on high speed until light and fluffy, about 2 minutes.

Combine Ingredients:
Add the butter/sugar mixture to the dry ingredients and mix on low speed. Stir in milk and vanilla until well combined.

Fold in Egg Whites:
Gently fold whipped egg whites into the batter using a spatula until just incorporated.

Bake:
Pour the batter into the prepared pan. Bake for 30 minutes or until a toothpick comes out clean.

Cool:
Let cake cool in the pan on a rack for 10 minutes. Invert onto a rack and cool completely before frosting.

Make the Frosting:
Beat all frosting ingredients together until smooth and creamy. Frost cooled cake as desired.

Recipe Tips

Always use sodium-free baking powder to keep this heart-healthy.
Unsalted butter is a must for low sodium baking.
Whipping egg whites adds light texture without needing baking soda.
Let cake cool fully before frosting to prevent melting.
Use low sodium milk or a plant-based option for best results.

How to Store & Reheat

Room Temperature: Store in airtight container up to 2 days.
Fridge: Keeps well for up to 5 days. Let sit at room temp before serving.
Freezer: Freeze slices unfrosted for up to 2 months. Thaw before frosting and serving.

Nutrition Facts (per slice)

Calories: 306
Sodium: ~90 mg
Protein: 3g
Fat: 14g
Carbs: 42g
Fibre: 0.5g
Sugar: 29g

FAQs

Can I make white cake without salt?
Yes. Sodium-free baking powder and unsalted butter make this a true low sodium option.

What kind of milk is best for low sodium cake?
Use low sodium dairy milk or unsweetened plant-based milk like almond or oat.

Can I make this as cupcakes?
Yes. Bake in lined muffin tins at 350°F for about 18–20 minutes.

Is powdered sugar high in sodium?
Usually very low, but check labels or make your own with sugar and cornstarch.

Why use whipped egg whites in white cake?
Whipping adds air to the batter, giving it a light and fluffy texture without baking soda.

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