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Gluten-Free Funfetti Birthday Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 29 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 17 hours
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This gluten-free funfetti birthday cake features a moist, tender crumb speckled with colorful sprinkles and topped with creamy buttercream, perfect for any celebration.

Ingredients

Units Scale

Cake

  • 3 cups gluten-free flour ((360g) I use King Arthur’s Measure for Measure )
  • 2 cups sugar ((400g))
  • 2 sticks butter ((1 cup 227g))
  • 4 large eggs
  • 2 large egg whites
  • 3/4 cup whole milk
  • 1/4 cup buttermilk
  • 1/3 cup sour cream
  • 1 tbsp + 2 tsp gluten-free baking powder
  • 3 tsp vanilla extract
  • 3/4–1 cup sprinkles

Buttercream Icing

  • 1 cup unsalted butter (2 sticks)
  • 1/3 cup heavy whipping cream
  • 4.5-5 cups confectioners sugar (sifted)
  • 2 tsp clear vanilla extract

Instructions

  1. Gluten-Free Cake
  2. Preheat the Oven:Preheat your oven to 350°F (175°C). Prepare (2) 8-inch or (3) 6-inch round cake pans by greasing them and lining the bottoms with parchment paper. Set aside.
  3. Sift the Dry Mix: In a separate bowl, sift together the gluten-free flour and baking powder. Set aside
  4. Cream Butter & Sugar: In a large mixing bowl, cream together the softened butter and sugar 3-5 minutes until light and fluffy using a hand mixer or stand mixer. Creaming the butter and sugar is a crucial step in getting the perfect texture. Add the eggs and egg whites one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Mix the Milk and Sour Cream: In another bowl, combine the whole milk, buttermilk, and sour cream.
  6. Prepare the Batter: Add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Gently fold in the sprinkles until evenly distributed throughout the batter.
  7. Add Batter To Pans: Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula to even out the batter.
  8. Filling Cake Pans Correctly: For an 8 or-9 inch round cake pan, you typically want to fill it no more than two-thirds to three-quarters full, depending on the recipe. When filling a 6-inch cake pan with batter, you typically want to fill it to about halfway
  9. Bake: Place the pans in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  10. Cool: Remove the cakes from the oven and let them cool in the pans for 10 minutes. After 10 minutes, carefully remove the cakes from the pans and transfer them to wire racks to cool completely.
  11. Optional Step: Freeze the cake for easier decorating! You can skip right ahead to step 11, but if you want to use my trick for better taste and easier decorating, wrap your cooled cakes in plastic wrap and freeze for 6-24 hours. Once frozen, move on to the assembly. Then, cover your frosted cake and let it thaw at room temperature for 2-4 hours before serving. Don’t refrigerate or it can dry out.
  12. Assemble the Cake: Once the cakes are completely cooled, you can assemble the cake by layering them with your favorite frosting between each layer. Optionally, you can frost the top and sides of the cake with more frosting.
  13. Sprinkle by Hand: Place the cake over a baking sheet or large plate to catch any excess sprinkles. With clean hands, gently press the sprinkles onto the sides of the cake, rotating the cake as you go to ensure even coverage.
  14. Buttercream Icing
  15. In a stand mixer, add the butter and beat together with the paddle attachment or use a hand mixer on medium speed until smooth and creamy. Add the vanilla extract to the butter and continue to beat until well combined.
  16. Gradually add the confectioners’ sugar to the butter, one cup at a time. Start the mixer on low speed to avoid a sugar shower. Scrape down the sides of the bowl as needed. Add the heavy cream slowly. Check the consistency of the buttercream. If it’s too thick, add a little more heavy cream, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, add a bit more confectioners’ sugar. TIP: If you want bright white icing, add a very small touch of purple food coloring. This cancels out the yellow tint and makes it super white. If you want enough icing to decorate the top, I recommend doubling the buttercream recipe.

Notes

  • Creaming the butter and sugar is a crucial step in getting the perfect texture.
  • If you want bright white icing, add a very small touch of purple food coloring to cancel out the yellow tint and make it super white.
  • For easier decorating, freezing the cake for 6-24 hours after cooling is recommended. Let thaw at room temperature 2-4 hours before serving. Avoid refrigerating the frosted cake as it can dry out.
  • Double the buttercream recipe if you want enough icing to decorate the top.

Find it online: https://yumrecipesfood.com/gluten-free-funfetti-birthday-cake-recipe/