Name: Low Sodium Yellow Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1¾ cups sugar; ⅔ cup unsalted butter; 2 large eggs; 3 cups all-purpose flour; 2½ tsp sodium-free baking powder; 1½ cups low fat milk; 1 tsp vanilla extract; ½ cup unsalted butter; 4 cups powdered sugar; ⅓ cup low fat milk; 1 tsp vanilla extract

This light and fluffy yellow cake uses sodium-free baking powder and unsalted butter for a rich yet salt-conscious result. Paired with a smooth low sodium frosting, it’s a reduced salt treat that still tastes indulgent. Whether baked as a 9×13 or a two-layer cake, it’s perfect for anyone following a kidney-friendly or DASH diet lifestyle.

Jump to Recipe

Table of Contents

Ingredients Needed

For the Cake Batter:

1¾ cups granulated sugar: for sweetness.
⅔ cup (10⅓ tbsp) unsalted butter: softened.
2 large eggs: room temperature.
3 cups all-purpose flour: sifted.
2½ teaspoons sodium-free baking powder (Featherweight): for lift.
1½ cups low fat milk: or unsweetened plant-based milk.
1 teaspoon pure vanilla extract: for flavor.

For the Low Sodium Frosting:

4 cups powdered sugar: sifted.
½ cup unsalted butter: softened.
⅓ cup low fat milk: or plant-based.
1 teaspoon vanilla extract: to flavor.

How To Make Low Sodium Yellow Cake

Preheat the Oven:
Preheat to 350°F (175°C). Grease and flour two 8-inch round pans or one 9×13-inch pan.

Cream the Butter and Sugar:
In a large bowl, cream unsalted butter and sugar until light and fluffy.

Add Eggs and Vanilla:
Beat in eggs and vanilla extract until well combined.

Mix the Dry Ingredients:
In another bowl, sift flour with sodium-free baking powder.

Combine Wet and Dry Ingredients:
Add the flour mixture and milk in alternating portions to the butter mixture (about ⅓ at a time), mixing after each addition until smooth.

Bake:
Pour batter evenly into prepared pans. Bake on the middle rack for 30–40 minutes, or until a toothpick inserted comes out clean.

Cool:
Let cakes cool in the pans for 10 minutes. Invert onto a wire rack and cool completely.

Make the Frosting:
In a large bowl, beat powdered sugar, unsalted butter, milk, and vanilla until smooth and creamy.

Frost and Serve:
Once the cake is fully cooled, frost as desired.

Recipe Tips

Use Featherweight baking powder to avoid hidden sodium.
Make sure butter is unsalted for true low sodium baking.
Let cake cool fully before frosting to avoid melting.
Use unsweetened almond or oat milk for even lower sodium.
Sift powdered sugar for extra smooth frosting.

How to Store & Reheat

Room Temperature: Store frosted cake in an airtight container up to 2 days.
Fridge: Keeps for up to 5 days. Let sit out before serving.
Freezer: Freeze unfrosted cake layers for up to 2 months. Thaw before frosting.

Nutrition Facts (per slice)

Calories: 306
Sodium: ~85 mg
Protein: 4g
Fat: 13g
Carbs: 42g
Fibre: 1g
Sugar: 28g

FAQs

Can yellow cake be made low sodium?
Yes. Using sodium-free baking powder and unsalted butter keeps it low in sodium.

What kind of milk is best for low sodium baking?
Low fat milk or unsweetened almond or oat milk are great low sodium options.

Can I use this recipe for cupcakes?
Yes! Fill lined muffin tins 2/3 full and bake for 18–20 minutes.

Is powdered sugar high in sodium?
Most is low, but check labels or make your own from sugar and cornstarch.

Can I reduce the sugar?
Yes, reduce by 10–15% without major texture changes.

Try More Recipes: