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Every special occasion needs the perfect Yellow Cake. This Keto and Primal version, made with coconut flour, provides that great recipe you can return to again and again. Make a 2-layer cake, 4-layer cake or an easy 1-layer cake. Nut-free. Frost and enjoy!
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I’ve made this cake again and again — each time with different frostings, each time making sure it’s perfect and quizzing my husband on any improvements that may be needed. From Day 1, this cake was perfect. It’s super moist, fast to make and simply delicious.
Ingredients in Keto Yellow Cake
Eggs and coconut flour are a classic formula for keto and paleo baking. But the other ingredients are what make this cake light, fluffy, moist and rich!
Coconut cream, butter and cream cheese combine with the sweetener to make this a memorable cake with a moist crumb.
Extra egg yolks make the cake rich and yellow.
The other ingredients are simple and basic, just vanilla, baking soda and sea salt. That’s all.
Many of you will be able to make this cake any day of the week with pantry and fridge staples. 🙂
Learn why I recommend and love baking with coconut flour here.
Tips for making Keto Yellow Cake with Coconut Flour
Room temperature wet ingredients
Be sure certain ingredients are at room temperature (or softened if your kitchen is cool). This assures an even texture when beating together the butter, cream cheese, coconut cream, sweetener and eggs.
Your batter may look slightly curdled, more so if you use cold ingredients. I have found that the cake turns out well even if you use cold eggs, for example, but best to have all at room temp.
Prepare your cake pans first
If you’re making a layer cake, be sure to prepare your pans before making your cake. The cake recipe comes together really fast! 🙂 So, cut your parchment paper to line your cake pans first, so the batter can be scraped right in and baked. The parchment ensures that your cooled cake pops out really easily when it’s time for it to cool.
When baking, I find 350 degrees Fahrenheit to be too hot of an oven, because the cake browns too much. So bake the cake at 325 degrees Fahrenheit. Or start at 350, and turn the oven down to 325 halfway through baking.
How many pans to use, how many cakes to bake
Depending on whether you want thin layers or thick layers of cake, you can use 1, 2 or even 4 pans (for a double recipe).
The thin cakes bake and rise more evenly, but both taste equally good. Read in the next section about thin and thick cakes, and the number of pans in more detail — to see if you will need to double this recipe for your event.
PRO TIP: If you want to double the recipe, you’ll actually make two single recipes. Make the recipe twice at the same time (you’ll need 4 bowls), instead of just doubling all the ingredients in one set of bowls.
How much cake this recipe makes
This section is important, so please read carefully to make enough cake for your plans! 🙂
This recipe makes one almost-2″ high cake. You will need to double this recipe to make the layer cakes you see in the photos with frosting. Here are a few options to help explain:
- One recipe can be poured into two 8″ round cake pans to create thin cakes that will be layered. If you double the recipe below, you’ll bake four thin 8″ cakes, which will give you the 4-layer cake you see in the photos. (Make each single recipe in its own set of bowls. You’ll make the recipe twice at the same time, instead of doubling all the ingredients using one set of bowls.)
- To make the two-layer cake you see in the photos, with thicker layers of cake, you’ll need to double the recipe below and pour each full recipe into an 8″ cake pan. (Make each single recipe in its own set of bowls. You’ll make the recipe twice at the same time, instead of doubling all the ingredients using one set of bowls.)
- If you want just one simple cake that’s about 2 inches high, you can make the single recipe below in one pan. I like this option best with Chocolate Ganache Frosting poured over the top of it. (Then chill it to firm up the ganache.) Or serve it simply with whipped cream and fresh berries.
Frosting options for Keto Yellow Cake
I love this classic Yellow Cake with Chocolate Cream Cheese Frosting. The frosting gives a nice color contrast, is slightly tangy, but also a bit rich from the chocolate and cream cheese. Moist rich frosting goes great with the moist cake. This is a good “milk chocolate” option for anyone who already loves cream cheese frosting, but doesn’t need a dark chocolate accent.
As someone who loves dark chocolate, I still find this option great, because the recipes go so perfectly together.
In some of the photos here, you can see the 4-layer cake with Chocolate Cream Cheese Frosting. Your fork just slides through those layers and makes a most delicious, moist bite of classic, good Yellow Cake.
Other great options include plain Classic Cream Cheese Frosting (this recipe is in the recipe Notes below the recipe), Vanilla Satin Buttercream (great for piping and for those who love a slightly sweet all-butter Buttercream) or Chocolate Ganache Frosting for absolute die-hard chocolate lovers. This last option is really fast to make, simple and decadent.
All four options are so special — great for birthdays or other special occasions.
Just the eye-appeal alone makes cake a happy food. And the delicious tender crumb, plus sweet rich frosting, is one of life’s great pleasures.
Variations for Keto Yellow Cake with Coconut Flour
Keto Yellow Cake is also a handy recipe to have because it can be a template. You can add your own flourishes and flavors. Here are some fun ideas for variations:
- Add lemon oil to the batter to create a lemon cake. Use lemon zest in the frosting. Garnish with fresh berries.
- Add peppermint oil to the batter, and use Chocolate Ganache Frosting.
- For a 2-layer cake, fill the middle layer of frosting with berries and frosting.
- Make an upside down cake with the batter. First line the pan with parchment paper. Then place fruit of choice, butter and sweetener in the pan, before pouring in the batter.
How to store leftovers of Keto Yellow Cake with Coconut Flour
Cover leftover cake. Leave out on the counter for a day. Or store in the fridge for up to 4 days.
You can also freeze Keto Yellow Cake by covering and sealing it well. Then freeze for up to 3 months. To defrost, simply leave out on the counter for 4 hours or overnight. Or place in the fridge overnight.
Carbs and nutrition in Keto Yellow Cake
There are 4 grams net carbs in one serving of Keto Yellow Cake (1/8th of the cake). Carbs come from the eggs, coconut cream and coconut flour.
If you make a layer cake, you need to double that or make your serving size smaller than 1/8 of the cake. For 1/10 of a layer cake (each half of the cake is divided into 5 pieces), total net carbs is 8, including frosting.
Keto Chocolate Cream Cheese Frosting only has 1 gram net carbs per serving.
Keto Classic Yellow Cake with Coconut Flour
- 1 or 2-8" round cake pans
- electric beaters (or mix by hand)
- 4 large eggs + 2 yolks, ideally at room temperature (if you use cold eggs, your batter will look curdled but will bake up fine)
- 1 cup coconut cream melted (if solid) and cooled to room temperature
- 1 cup erythritol granulated, (or maple sugar for Primal)
- ⅔ cup + 1 Tablespoon coconut flour
- ½ cup butter room temperature
- 2 ounces cream cheese room temperature (¼ cup)
- 1 teaspoon vanilla extract optional
- ½ teaspoon baking soda sifted
- ¼ teaspoon sea salt
- 1 recipe Chocolate Cream Cheese Frosting (double or triple the frosting recipe if you make a layer cake)
- Preheat oven to 325 degrees Fahrenheit. Grease 1 or 2-8" round cake pans. Cut a circle of parchment paper to line the bottom of each. Line pans. Set aside.
- Combine coconut flour, baking soda and sea salt in small mixing bowl.
- In large mixing bowl, beat together butter and cream cheese, for 20 to 30 seconds. Add sweetener and beat again until mixed in well, about 20 to 30 seconds. Add coconut cream and vanilla, and mix again until incorporated, about 20 seconds.
- Add dry ingredients to wet ingredients. Beat again to combine, about 20 seconds. Use a spatula to scrape the bottom and sides of the bowl.
- Add eggs. Use electric beaters on lowest speed to incorporate, briefly but completely. Don't over-mix.
- Scrape into prepared pans. Bake until golden brown and slightly puffed in the middle, about 30 to 35 minutes. A toothpick inserted in the center will come out clean or with a couple crumbs adhering. Cool in the pan on a rack for about 30 minutes before flipping over and unmolding onto rack to finish cooling.
- Cool completely before frosting. If you wish, chill the cake(s) before frosting.
Cream Cheese FrostingIngredients
- 8 ounces cream cheese, softened to room temperature
- ½ cup (1 stick) butter, softened to room temperature
- ⅔ cup powdered erythritol; for Primal: use powdered coconut sugar or ½ cup honey
- 1 teaspoon vanilla extract
- In a large bowl, use a handheld mixer to cream the butter and cream cheese together until fully mixed.
- Add the sweetener and vanilla extract, and beat on low speed until the sweetener is incorporated.
- Once the powder is mixed in, beat on high for about 2 minutes, or until light and fluffy.
- Use immediately. If you refrigerate it, bring to room temperature before using.
Satin Buttercream Frosting HERE.
Chocolate Ganache Frosting HERE.
If you love Keto and Primal cakes, try these too: