Gluten-Free Funfetti Birthday Cake (Printable)
Festive vanilla cake with rainbow sprinkles, moist and gluten-free for celebrations
# What You Need:
→ Dry Ingredients
01 - 2 ½ cups gluten-free all-purpose flour blend with xanthan gum
02 - 2 teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon fine salt
→ Wet Ingredients
05 - 1 cup granulated sugar
06 - ½ cup unsalted butter, softened
07 - ½ cup vegetable oil
08 - 4 large eggs, room temperature
09 - 1 tablespoon pure vanilla extract
10 - 1 cup whole milk, room temperature
→ Add-ins
11 - ½ cup gluten-free rainbow sprinkles
→ Frosting
12 - 1 cup unsalted butter, softened
13 - 4 cups powdered sugar, sifted
14 - 2-3 tablespoons whole milk or dairy-free milk
15 - 2 teaspoons pure vanilla extract
16 - Pinch of salt
17 - Extra gluten-free sprinkles for decorating
# Directions:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the sugar, butter, and oil together until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix until just combined—do not overmix.
06 - Gently fold in ½ cup rainbow sprinkles with a spatula.
07 - Divide the batter evenly between the prepared pans. Smooth the tops. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
09 - Beat the softened butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla, salt, and 2 tablespoons milk. Add more milk if needed for spreading consistency.
10 - Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer on top and frost the top and sides of the cake. Decorate with extra sprinkles as desired.
# Expert Suggestions:
01 -
- The texture is indistinguishable from wheat flour cakes thanks to the perfect flour blend ratio
- Buttercream that's stable enough for outdoor summer birthdays but still melts beautifully on your tongue
02 -
- Overmixing gluten-free batter activates the xanthan gum too much and creates a tough, gummy texture
- Letting the cakes cool completely before frosting prevents the buttercream from melting and sliding off
03 -
- Chill your frosted cake for 15 minutes before slicing to get cleaner cuts through the buttercream
- Press sprinkles into the sides immediately after frosting while the buttercream is still soft