Low Fiber Honey Vanilla Cake

Total time2 hr

Prep time25 min

Cook time35 min

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb Pillsbury Best Flour All Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb
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2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (1 stick) unsalted butter, softened
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 3 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
½ cup honey
¼ cup granulated sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 cup low-fat buttermilk, room temperature
Ingredient note
Plain buttermilk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid buttermilk, please tap it and change its rating to Red.

For the frosting

8 oz cream cheese, softened
Ingredient note
Plain cream cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid cream cheese, please tap it and change its rating to Red.
¼ cup (½ stick) unsalted butter, softened
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 3 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
⅓ cup honey
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.

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