Gluten-Free Funfetti Birthday Cake (Print version)
Moist vanilla layer cake studded with colorful sprinkles, topped with creamy buttercream frosting for celebrations.
# What you'll need:
→ Dry Ingredients
01 - 2 ½ cups gluten-free all-purpose flour blend with xanthan gum (320 g)
02 - 2 teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon fine salt
→ Wet Ingredients
05 - 1 cup granulated sugar (200 g)
06 - ½ cup unsalted butter, softened (110 g)
07 - ½ cup vegetable oil (120 ml)
08 - 4 large eggs, room temperature
09 - 1 tablespoon pure vanilla extract
10 - 1 cup whole milk, room temperature (240 ml)
→ Add-ins
11 - ½ cup gluten-free rainbow sprinkles (80 g)
→ Frosting
12 - 1 cup unsalted butter, softened (225 g)
13 - 4 cups powdered sugar, sifted (480 g)
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
# How to make it:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together the gluten-free flour blend, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat the sugar, butter, and oil together in a large bowl until light and fluffy, approximately 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—avoid overmixing.
06 - Gently fold in ½ cup rainbow sprinkles with a spatula until evenly distributed.
07 - Divide the batter evenly between the prepared pans. Smooth the tops with an offset spatula.
08 - Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
10 - Beat the softened butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla, salt, and 2 tablespoons milk. Adjust consistency with additional milk if needed.
11 - Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Position the second layer and frost the top and sides of the cake.
12 - Decorate with extra sprinkles as desired. Slice and serve immediately or store according to instructions.
# Expert suggestions:
01 -
- Gluten-free baking finally gets to be fun instead of a compromise
- The crumb stays impossibly tender for days, thanks to that clever butter and oil combination
- Every slice feels like opening a present, with sprinkles hiding throughout
02 -
- Overmixing the batter once the flour hits the liquid will make the cake tough, so stop as soon as you see the last streak of flour disappear
- The toothpick test matters more than the timer—every oven bakes differently, so trust your cake over the clock
- Completely cool cakes are non-negotiable before frosting, otherwise the buttercream melts right off and you will have a sad slide-off situation
03 -
- Room temperature ingredients combine more easily, so pull everything out an hour before you start baking
- Weighing your flour instead of scooping prevents dense, gummy cakes from too much gluten-free flour