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Gluten-Free Funfetti Birthday Cake with Rainbow Sprinkles

Gluten-Free Funfetti Birthday Cake

Matteo
This Gluten-Free Funfetti Birthday Cake brings nostalgic birthday joy without gluten. Moist, tender, and packed with colorful sprinkles, it’s a celebration-worthy dessert that tastes just as magical as the cakes you grew up with, minus the gluten and compromise.
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Prep Time 20 minutes
Cook Time 28 minutes
Cooling Time 10 minutes
Total Time 1 hour
Course Cake, Dessert
Cuisine Gluten Free, Italian-American
Servings 12 slices
Calories 410 kcal

Equipment

  • 8-inch cake pans
  • Stand or hand mixer
  • mixing bowls
  • spatula
  • oven
  • wire rack
  • parchment paper

Ingredients
  

Dry Ingredients

  • 2 1/2 cups gluten-free all-purpose flour with xanthan gum
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 3/4 cup unsalted butter softened, or dairy-free butter
  • 1/4 cup neutral oil such as avocado or sunflower
  • 1 1/4 cups cane sugar or granulated sugar
  • 3 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup buttermilk or dairy-free alternative with vinegar

Add-Ins

  • 1/2 cup rainbow sprinkles use jimmies; gluten-free verified

Vanilla Buttercream Frosting

  • 1 cup unsalted butter or dairy-free butter
  • 3–4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 2–3 tbsp milk or milk alternative

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  • In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the butter and sugar together for 2–3 minutes until light and fluffy.
  • Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  • Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Mix just until combined.
  • Gently fold in the rainbow sprinkles with a spatula.
  • Divide the batter evenly between the pans. Bake for 25–28 minutes or until a toothpick comes out clean. Let cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
  • To make the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and milk. Whip for 5 minutes until fluffy.
  • Once the cake is fully cooled, frost and decorate with extra sprinkles if desired.

Notes

Use room temperature ingredients to avoid dense texture. For a dairy-free version, use plant-based milk and butter. Avoid nonpareils as they bleed into the batter. This recipe works well as cupcakes or a sheet cake too.

Nutrition

Calories: 410kcalCarbohydrates: 52gProtein: 4gFat: 21gSaturated Fat: 12gCholesterol: 85mgSodium: 220mgPotassium: 90mgFiber: 1gSugar: 38gVitamin A: 550IUCalcium: 50mgIron: 1.2mg
Keyword Birthday, Funfetti, gluten-free
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