French Silk Cake
French Silk Cake
HAPPY BIRTHDAY KAI
My son Kai turns 5 on Wednesday and we had a Halloween-themed party yesterday! Kai and Micah helped make the French Silk cake, filling and frosting for the Spider Cake but since I’m not an artist, my friend Rebecca assembled and decorated the cake for me.
Even the spiders are edible!
I was going to put plastic spiders on for decoration but Rebecca surprised me with homemade spiders made from my chocolate candy recipe and she used vanilla beans for the legs. She is one talented artist!
I think he liked it!
French Silk Cake
- 3/4 cup butter or coconut oil softened
- 2 3/4 cups almond flour OR 1 cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon Redmond Real salt
- 1 1/2 cups Natural Sweetener or erythritol and 1.5 tsp stevia glycerite
- 3 large eggs 8 eggs if using coconut flour
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups sour cream
- 1 cup salted butter room temperature, or coconut oil
- 1 1/2 cup Natural Sweetener
- 4 ounces unsweetened baking chocolate melted and cooled
- 1 teaspoon vanilla extract
- 4 large eggs
- 1.5 cups salted butter or coconut oil softened
- 1.5 cups Natural Sweetener
- 12 ounces cream cheese (or mascarpone cheese)
- 2 tablespoons unsweetened almond milk
- 1/2 teaspoon vanilla or other extract like lemon or orange
- CAKE: Put oven rack in middle position and preheat oven to 350°F. Grease cake pans. Sift together almond flour, baking powder, baking soda, and salt. In another bowl, beat together butter (1 1/2 sticks) and sweetener with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
- Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
- FILLING: Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Set aside.
- FROSTING: Combine butter, confectioners Swerve, cream cheese, almond milk and extract in small bowl. Beat at medium speed, gradually adding enough milk for desired spreading consistency. Add natural food coloring if desired. Frost cooled cake.
- ASSEMBLE: Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup filling. Stack remaining cake layers, spreading about 3/4 cup filling on each layer and ending with top cake layer cut side down. Spread top and side of cake with frosting.
TESTIMONY OF THE DAY
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i love this blog. i really lovee the lemon curd ice cream from your “ketogenic cookbook” Im still working on it – it’s in my freezer.
can this cake be made with vanilla powder instead of the extract? When using swerve, do you recommend the powdered or granular?
I always use powdered. Creates a smoother product.
That looks so pretty, she did a great job putting it all together.. Kai is getting so big!!!! Have a great Birthday Kai!!
This is a beautiful cake. I hope to make it some day.
That looks amazing! I love that I can adapt it for my dairy-free son. His allergist very strongly recommends he take a high EPA Omega-3 supplement, (he’s 14) do you know of one he should take?
I highly recommend he doesn’t!
Would this work in a 9×13 pan instead of layers?
Awesome cake! Where is the chocolate candy recipe found that was used to make the spiders?
Here you go
Looks so good and as usual no exotic ingredients which is so refreshing from other low carb baked good recipes from others… Thanks so much! Happy Birthday Kai 🙂
Re the filling, is there a substitute that can be used for the eggs? I do not want to risk using uncooked eggs. Thanks.
You could just double the frosting and add cocoa powder to 1/2 the frosting to use as filling.
You make such beautiful cakes and such! Ever thought if making your own bakery shop? Keto friendly, of course.
Nothing like a 5 year-old! Such a fun age. Happy birthday to Kai the Cutie-pie!
8 or 9 inch pans? Do you generally make your cakes with the dairy or without?
With. But we aren’t dairy free.
could i use liquid sucralose instead of the swerve?
I don’t recommend using that.
But you could try.
This cake looks amazing and I think we have all of the ingredients… it may need to go to the church harvest party with us!!
Happy Birthday, Kai!!!
I know what kind of cake I’m having for MY next birthday!!!!!
Do you prefer the cream cheese or mascarpone in the frosting?
I love cream cheese. 🙂
would coconut milk (i.e. the thick portion in the can of coconut milk minus the water) work instead of the cream cheese?
I don’t think so. Sorry
how many pans and what size?
Hi Maria, Please let us know the size of cake pans used in this recipe? I just bought The Ketogenic Cookbook and see that your Almond Roca Mocha cake uses 6″ rounds and I am wondering if this one is the same? Many thanks for your wonderful books, recipes and guidance.
I used 8 inch.
Looks so good! Would this recipe work as filled cupcakes with the frosting on top? We’re more of a cupcake family 😉 Any changes that I would need to consider?
I would bake for only 15 minutes.
I tried making the cupcakes today and they sank. 15 min was not long enough so I kept them in for about 25. They are brown on top and totally sunk in the middle. Any thoughts?
So sorry! I’m not sure why that would happen.
Hello, I made this today in two 8 inch cake pans. I used butter, almond flour and full fat sour cream. They overflowed into the oven and took far longer to bake, perhaps 50 minutes. They sunk in the center. They overbrowned and I wasn’t able to slice them in half due to the sinking. The flavor was nice and I will probably try again with 9 or 10 inch pans.
I made 2 batches of this today. The first batch for cupcakes, they fell in the middle and were still gummy at 20 minutes, so I covered them so as not to overbrown and baked another 20 minutes. I used coconut oil, and found them greasy. For the 2nd batch for cake, I cut back a little on the sour cream and added another 1/4 cup of flour. Still found them greasy/ Is it lighter with butter?
Can you please edit the part in the recipe that says Swerve in the cake section, as to whether it’s the granular or confectioners? In the filling section, you were specific on the confectioners, but not in the cake section. When I read one of your general comments on someones post, you said you always use the confectioners, but I’m wondering if in this case, you used the granular.
I always use confectioners because it creates a smoother mouth feel.
You can use either.