Gluten-Free Funfetti Birthday Cake (Print)
A moist, celebratory vanilla cake loaded with rainbow sprinkles and creamy butter frosting—perfect for any special occasion.
# What You’ll 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
# How To Make:
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, 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.
11 - Decorate with extra sprinkles as desired. Slice and serve.
# Expert Tips:
01 -
- The texture is incredibly moist and tender, nothing like the dry crumbly gluten-free cakes of the past
- Folding sprinkles into the batter creates those perfect colorful flecks throughout every slice
02 -
- Overmixing gluten-free batter makes the texture tough and gummy, so stop as soon as ingredients combine
- Some sprinkles bleed color into the batter, so choose confetti-style sprinkles instead of nonpareils
03 -
- Weigh your flour instead of scooping directly from the bag for consistent results every single time
- Rotate the pans halfway through baking so both layers rise evenly