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If you want to use an artificial sweetener in cake instead of sugar you need to find a recipe that specifically counts for that. Sugar has more of a function in cake than making it sweet. It helps give the cake structure and keeps it moist. Replace so much sugar with sweetener without adjust something else will give you a hockey puck.
I tend to do 50% sugar, 50% erythritol in my home baking, just to save some calories and cut back on added sugar. I don’t mind the taste of erythritol and it doesn’t tend to cause the same issues as other artificial sweeteners as it’s not absorbed the same way.