Gluten Free Funfetti Birthday Cake
Birthdays are meant to be fun, and there’s no better way to make a birthday celebration unforgettable than with a Gluten Free Funfetti Birthday Cake. Whether you’re hosting a child’s party or just love celebrating in style, this cake is perfect for any occasion. Not only is it gluten-free, but it’s also bursting with vibrant sprinkles, making it a delightful treat for everyone, regardless of dietary preferences.
Ingredients
Wet Ingredients:
- ½ cup butter (softened, or dairy-free butter substitute)
- 1 ⅔ cups sugar
- 4 large eggs (at room temperature)
- 1 ½ tablespoons vanilla extract
- 1 cup milk (dairy or non-dairy milk)
- ⅓ cup Greek yogurt (dairy or non-dairy)
Dry Ingredients:
- 3 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup sprinkles (gluten-free)
Frosting:
- 1 batch vanilla buttercream frosting (see recipe in the article)
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or three 6-inch pans) with parchment paper for easy removal.
- Cream Wet Ingredients: In a large mixing bowl, cream together softened butter and sugar until light and fluffy (about 1-2 minutes).
- Add Wet Ingredients: Beat in the eggs, milk, Greek yogurt, and vanilla extract until smooth and combined. Ensure the eggs and milk are at room temperature for better mixing.
- Mix Dry Ingredients: In a separate bowl, whisk together gluten-free flour, baking powder, and salt. Be sure to spoon and level the flour to avoid using too much.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until a smooth batter forms. Do not overmix. Gently fold in the sprinkles.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 38-42 minutes for 8-inch cakes or 45-52 minutes for 6-inch cakes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Cake: Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Frost and Decorate: Once cooled, frost with vanilla buttercream frosting. Add extra sprinkles or any other decorations as desired.
Notes
- Flour: Use a high-quality gluten-free all-purpose flour blend that includes xanthan gum. I recommend Bob’s Red Mill 1:1 Gluten-Free Flour Blend for the best results.
- Dairy-Free Option: To make the cake dairy-free, replace butter with dairy-free butter substitute and use plant-based milk (like almond or coconut milk) and dairy-free Greek yogurt.
- Measuring Flour: Spoon and level your flour for the most accurate measurement. Avoid scooping directly from the bag as this can lead to adding too much flour.
- Storage: Store the cake at room temperature for up to 3 days, or refrigerate it for up to 5 days. It can also be frozen for up to 3 months.