My layered ombre keto cake recipe will be your go-to celebration cake or ultimate keto birthday cake! One batter, one frosting and it’s so incredibly easy!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
This sugar-free cake is the perfect keto birthday cake or cake for all celebrations. You can very easily change both the colour and flavours to suit almost all occasions.
Why You’ll Love this Recipe
Low carb – With just 4g net carbs per serve, you really can have your cake and eat it too!
Keto pantry basic ingredients – All of the ingredients will be staples in your keto pantry. This keto cake can also be made with our keto cake mix. Our low carb cake mix is available from selected suppliers or online.
Gluten free – My keto ombre cake recipe uses almond flour or almond meal and really is the perfect gluten-free cake.
Versatile – This recipe can be used as a base recipe and adapted to different flavours with the addition or substitution of flavouring ingredients. A keto layer cake has a real WOW element for all your friends!
Layered Keto Cake
This very easy keto cake makes for the best sugar free birthday cake recipe ever! This recipe is just a little bit more than a standard pound cake recipe but still so easy to make.
Jump to the recipe card for the full list of ingredients to make this keto cake.
- Light-tasting olive oil – use an oil with a neutral flavour. Oils like extra virgin olive oil are too strong for this low carb cake.
- Sweetener – I use either Sukrin:1 or Monkfruit sweetener. When choosing a keto sweetener choose one that you love. Adjust the level of sweetness to your own taste and be mindful of the level of sweetness in the sweetener you prefer. Monk fruit sweetener and erythritol based sweeteners are always my preferred ones to use.
- Almond flour or almond meal – Almond meal and blanched almond flour are slightly different in consistency, with meal being a bit coarser. You can choose either for this recipe.
- Eggs – I prefer to buy fresh, free-range, jumbo eggs whenever possible, and have them at room temperature before using them in a recipe.
- Sour cream or Greek yoghurt. – Coconut cream can be used for a dairy free keto vanilla cake.
- Baking powder – I use and recommend Bob’s Red Mill Double Acting Baking Powder for this recipe and for all low carb gluten-free baking. It really helps give a good rise and consistent baking results every time.
- Food Coloring – I use a combination of Colour Mill oil based colours and simple gel colours from the supermarket. Low carb chocolate and cocoa or cacao will colour for a chocolate ombre cake.
- Cream Cheese Frosting – we have a couple of low carb keto frosting recipes you can use. The pink ombre cake is made with our Whipped Cream Buttercream and the keto chocolate cake is iced with the Keto Frosting recipe.
How to Make It
Here are simple steps to make this cake. I am not a professional cake decorator so this is how to make it without any real skills lol. I have included a video of me creating the layers as well.
Step 1. Combine all the cake ingredients. You can do this with a whisk, hand mixer or stand mixer.
Step 2. Divide the batter into 3 (or more) bowls and colour and flavour however you prefer. Bake in a preheated oven at 160°C/320°F for 20-25 minutes. Allow the cakes to completely cool before frosting.
Step 3. If the cake has a rounded top you can trim it a little to flatten it down. Place the first cake onto a turntable or plate. Pipe the top of the first layer of the cake with the darkest frosting colour. Smooth over the top with an angled spatula. Don’t worry if it comes over the edge as you need the frosting to coat the outside too.
Step 4. Add the next cake layer and pipe some of your next coloured frosting around the outside of the cake surface. Pipe some of the white frosting into the centre. Top with the final layer of the cake. Pipe the top layer with the remaining white frosting.
Step 5. Starting from the outer edge of the bottom of the cake. Pipe around the outer edge of the bottom layer with the remaining darkest colour frosting. Pipe the centre with the mid-level colour and do the top with light colour frosting. Using a cake scraper, angled spatula (or even a ruler – in a pinch) gently scrape and smooth the sides of the cake. Remove the excess frosting and place it into a bowl. Clean the spatula or smoothing scraper before starting again. Do this until the edges of the cake are smooth. If you have any holes or unevenness just add more of the frosting previously removed. Add any garnishes of preference and chill for a few hours before serving.
At the time of making this recipe, it was close to Easter. I made the two versions of the pink cake and the chocolate cake recipe.
I had a little of the chocolate cake frosting leftover and I scraped it into egg moulds and froze it before serving. How cute do my little keto Easter eggs look? It is a great way to use up any of the leftover buttercream scrapings. To get the marbled effect I just didn’t mix it together.
How to Make a Chocolate Ombre Cake
To make a keto chocolate layer cake I simply added 60-70g of melted chocolate to each layer. Dark for the base, milk chocolate for the centre and white chocolate for the top. The frosting I coloured with cocoa powder, and Colour Mill Food Gels.
FAQs and Baking Tips
I have used a regular (but keto) frosting made with butter and powdered sweetener. Plus, I have of course used this stabilised whipped cream frosting and American buttercream frosting. You can also use Swiss Meringue Buttercream or even just coloured creams. I don’t think there is any hard and fast rule to this.
Yes! You sure can!
Yes, you can. I have included a Thermomix Ombre Cake method as well. You can make this up to 1.5 times the mixture otherwise do in 2 or more batches if you want to make the cake bigger.
More Recipes To Try
We love making healthy recipes keto and keto cake recipes are always popular. I think you will love this easy keto cake but here are just a few more keto sweet recipes to try, just in case you need more inspiration.
Watch Me Make It
LAYER 3 White Chocolate Strawberry Mudcake
Preheat the oven to 160°C/320°F. Line 3 x 15-17.5cm (6-7″) cake pans.
Place all the ingredients into a bowl; mix until smooth and combined.
Divide the batter into 3 equal portions. Flavour each per the recipe or as preferred.
Pour the batters into the prepared cake pans. Place the pans on the shelf in the centre of the oven. Bake, 20-25 minutes or until a skewer comes out clean. Leave to cool in the pan for 15 minutes before turning out to cool completely. Chill for at least 3 hours before frosting.
Divide the batter into 3 bowls. I used half of the batter as one colour (white) to include the layering between the cakes and the remaining half was halved.
Place the first cake onto a cake turntable or plate. Pipe a circle of the darkest frosting on the outer edge. If you have more of the lighter colour frosting then pipe that into the centre. Smooth over the top with an angled spatula. Don’t worry if it comes over the edge as you need the frosting to coat the outside too.
Add the next cake layer and pipe some of your next coloured layer around the outside of the cake surface(working from darkest colour up to light this would be your next lightest colour). Pipe some of the white frosting into the centre. Top with the final layer of the cake.
Pipe the top layer with the remaining white frosting.
Starting from the outer edge of the bottom of the cake. Pipe around the outer edge of the bottom layer with the remaining darkest colour frosting. Pipe the centre with the mid-level colour and do the top with light colour frosting. Using a cake scraper, angled spatula (or even a ruler – in a pinch) gently scrape and smooth the sides of the cake. Remove the excess frosting and place it into a bowl. Clean the spatula or smoothing scraper before starting again. Do this until the edges of the cake are smooth. If you have any holes or unevenness just add more of the frosting previously removed. Add any garnishes of preference and chill for a few hours before serving.
Preheat the oven to 160°C/320°F. Line a 20cm cake pan.
Place all the ingredients into the mixer; mix 30 sec/speed 4.
Pour the batter into the cake pan. Place the cake on the shelf just below the centre of the oven. Bake, 25-30 minutes or until a skewer comes out clean. Leave to cool in the pan for 15 minutes before turning out to cool completely. Chill for at least 3 hours before frosting.
See above for frosting tips.
AIR FRYER METHOD
Preheat the air fryer to 170°C/350°F. Prepare the cake as per steps 1 and 2 above. Pour into the prepared pan.
Turn the air fryer down to 140°C. Place the cake pan into the centre of the basket and bake for 45-60 minutes or until a skewer comes out clean.
To make the chocolate ombre cake check the blog post for what I used to make mine you see pictured.
For layered cakes, like mine pictured, it is safe to double or triple the recipe in both a stand mixer and the Thermomix®.
Extra virgin olive oil (EVOO) has a very strong flavour that will overpower the delicate vanilla flavour. If you want to substitute with olive oil, choose a light tasting olive oil instead.
Double-acting baking powder reacts and creates gas bubbles twice; once when moisture is added, and a second time when it’s heated. In comparison to a regular baking powder, this gives keto and gluten-free baking a better texture as the ingredients are denser and need a bit more help with rising.
It is always better to line all your baking tins, as this ensures that the cake can be removed easily.
It is really important to allow the cake to cool completely before icing it, otherwise, the buttercream will melt.
You can store the keto ombre cake, in an airtight container in the fridge, for up to 1 week. You can also freeze it for up to 1 month.
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 16-20. The result will be the weight of one serving.
All recipes have been tested using all of the cooking methods included by various recipe testers.
Store in an airtight container in the fridge for up to 5 days. Alternatively, store in an airtight container and freeze.
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.
Serving: 1serve | Calories: 210kcal | Carbohydrates: 6g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 27mg | Potassium: 111mg | Fiber: 2g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg | Magnesium: 3mg | Net Carbs: 4g