LOL! Thanks! Glad you enjoy the tutorials!

What part of the cake are you referring to? The cake layers themselves or the frosting? I would say my cake layers have a pretty average amount of sugar. You could reduce it, but sugar not only adds sweetness to a cake but also moisture. So reducing it will affect the texture of the cake. As for the frosting, the powdered sugar adds volume and gets it to a consistency that is ideal for cake decorating, which is what I like. If you want to reduce it, you certainly can. You just probably want to experiment with it and familiarize yourself with the consistency that you like. Thinner frosting is fine if you don’t want to be able to pipe borders and such. Here’s a blog post about consistency of frosting. Another thing to consider is using Swiss meringue buttercream. It is more complicated to make, but has less sugar because the base is whipped egg whites. https://www.lifeloveandsugar.com/get-right-frosting-consistency/
If you still feel really strongly about reducing sugar even further, you may want to look for a site that specializes in lower sugar and healthier versions of desserts. They use certain substitutes to help offset the lower amounts of sugar in cakes and bakes goods.