Gluten-Free Funfetti Birthday Cake (Printable Version)
Moist vanilla cake with colorful sprinkles, naturally gluten-free for festive celebrations.
# What You Need:
→ Dry Ingredients
01 - 2 1/2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
→ Wet Ingredients
05 - 1 cup granulated sugar
06 - 1/2 cup unsalted butter, softened
07 - 1/2 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 - 1/2 cup gluten-free rainbow sprinkles
→ Frosting
12 - 1 cup unsalted butter, softened
13 - 4 cups powdered sugar, sifted
14 - 2-3 tablespoons whole milk
15 - 2 teaspoons pure vanilla extract
16 - Pinch of salt
17 - Extra gluten-free sprinkles for decorating
# How To Make It:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together gluten-free flour blend, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat sugar, butter, and oil in a large bowl until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add flour mixture and milk to wet ingredients, beginning and ending with flour. Mix until just combined.
06 - Gently fold in 1/2 cup rainbow sprinkles with a spatula.
07 - Divide batter evenly between prepared pans. Smooth the tops.
08 - Bake for 28-32 minutes, or until a toothpick inserted in center comes out clean.
09 - Let cakes cool in pans for 10 minutes, then turn out onto wire rack to cool completely.
10 - Beat 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.
11 - Place one cake layer on serving plate. Spread generous layer of frosting on top. Place second layer on top and frost top and sides of cake.
12 - Decorate with extra sprinkles as desired. Slice and serve.
# Expert Suggestions:
01 -
- The texture is so close to traditional cake that gluten-eating guests never notice the difference
- Moisture locks in beautifully thanks to the oil-butter combo, meaning leftovers stay fresh for days
02 -
- Overmixing gluten-free batter makes cakes tough, so treat it gently once the flour hits the liquid
- The toothpick test is your friend underbaked gluten-free cake collapses and overbaked becomes dry quickly
03 -
- Weighing your flour instead of using cup measures is the single most reliable way to avoid dense or crumbly results
- Let the cakes cool completely before leveling them with a serrated knife, otherwise youll end up with more crumbs than cake