Move over Pillsbury! Whether you need an gluten-free birthday cake or have any reason to celebrate, this soft, fluffy funfetti cake dotted with rainbow sprinkles fools any guests it’s gluten-free! Don’t let the simple list of pantry-staple ingredients fool you. The creamy vanilla flavor tastes like bakery-style success, but easy enough for beginners to pull off.
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Best Gluten-Free Funfetti Cake Made Easy
I’m a child of the 80’s so when confetti cake mix explosion was in full swing, there was nothing I wanted more as my birthday cake. And yes, many decades later, I still have food envy when I can’t partake.
What’s a girl to do? Make a homemade gluten-free funfetti cake even better then those box mixes. I’m all over it.
To begin I did a dive into my gluten-free cake recipe collection to find the perfect base recipe. I knew I wanted a creamy vanilla flavor and to replicate the classic cake vibes – soft, fluffy, light and white. Mamagourmand’s classic GF white cake recipe checked all the boxes with lots of glowing testimonials to back it up.
To make the best rainbow cake recipe I worked in some of my easy GF baking tricks. Using melted butter enhances a creamy taste while coating the starches. Beating the batter longer, and resting before baking, builds out the structure to prevent cake layers collapsing. But, there’s one important task still on you.
If this is being served as a birthday cake, you must find out if the guest of honor is team white cake, white buttercream frosting OR white cake, homemade chocolate frosting. While I wouldn’t turn away a slice of either, everyone has a preference. Seriously. Just ask. 🙌
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Ingredient Tid Bits
- Gluten-free all purpose flour – I use and highly recommend Cup4Cup GF flour blend, especially for cakes, because the cornstarch in the mix gives a texture similar to cakes baked with cake flour.
- Melted butter – GF flour doesn’t absorb fats as well as wheat flour. So, instead of creaming softened butter and sugar, this cake uses melted butter to blend with the starches. The fat and moisture stays coated on the starches, leaving a moist cake instead of dry and crumbly.
- Whole milk – Using a higher fat milk also helps keep the crumb moist. If using a dairy-free milk, using something with fat, such as cashew or almond milk.
- Egg whites – Room temperature ingredients incorporate better with the dry, so let the eggs and milk sit out for at least 45 minutes before using.
- Rainbow sprinkles – What puts the funfetti into the cake! Be sure to read ingredient labels so you know the brand is safe for a gluten-free diet. Use sprinkles or “jimmies,” not the small rainbow balls (called nonpareils). Those are fine for decorating, but if used in cake batter the color will bleeds, turning it pink.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Super duper simple cake batter
In a large bowl whisk together the dry ingredients, or if using a stand mixer, blend it on low speed. And yes, you read that correct. This gluten-free funfetti cake requires 1 tablespoon of baking powder. Gf starches tend to be a little heavier, so we want to build up the loftiness.
Separately whisk together the room temp liquid ingredients. Once the melted butter has cooled, whisk it all together with the milk, egg whites and vanilla extract.
Technique for mixing
Now pour almost all the wet ingredients into the dry, holding back about 1/2 cup. Beat to combine, then mix for 2 minutes, until pale and fluffy. Add in the remaining liquid and beat it for 1 minute longer. You don’t have to worry about over mixing GF cakes! There’s no gluten, so you can’t risk it becoming tough. In fact, over mixing helps the batters lighten and aerate.
Most important part – sprinkles!
Stir in the confetti fun. If you are using Cup4Cup GF flour, the batter will be a little stiff and gummy due to the cornstarch. Don’t worry, once it bakes it will become magically light and fluffy.
Divide the batter between two 8-inch round cake pans and let it rest for 15 minutes while the oven preheats. This gives time for the liquids to full absorb so you can say goodbye to dense cake layers that sink in the middle. Bake for 25 minutes, but a little less if using 9-inch cake pans.
Frost like a pro
When I frost cakes I always do this trick. Place a layer on the cake platter and tuck strips of waxed paper underneath, all the way around. Spread a generous layer of frosting on top, top with the second layer, then frost the top and around the sides. Using an offset spatula really makes this task a breeze. It’s one of my favorite kitchen tools!
Decorate with more sprinkles on the top and sides (yes, you will have sprinkles everywhere), then remove the wax paper strips.
Cake Pan Options and Tips
To get nice thick layers, I recommend using 8-inch round pans for this recipe. However, if you have 9-inch pans, those can be used as well, baking about 2-3 minutes less. The cake layers will be slightly thinner.
To make a funfetti sheet cake, pour the batter in a greased 9X13-inch pan, let it rest for 15 minutes, then bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. For gluten-free cakes you can error on the side of slightly over baking so the layers don’t deflate.
Of course what’s a birthday without cupcakes! Follow the baking instructions on these homemade gluten-free vanilla cupcakes. The batter should be poured in two-thirds full. Cool completely before spreading or piping on your favorite frosting.
Keeping GF Cake Layers Moist and Fluffy
Gluten-free baking can be frustrating not because it’s hard, but because the rules are different. Here are some things to keep in mind to keep the taste and texture just as good as the classic desserts you grew up on.
- Unless it’s absolutely necessary, I don’t recommend refrigerating GF cakes. It compresses the texture and dries it out quickly. Store and serve at room temp for best results.
- If you do have to refrigerate or freeze before, frost first. The frosting insulates the cake to keep it moist. However, let it sit out for a couple hours at room temp after it has thawed.
- GF starches have a harder time absorbing liquids, so beating the batter longer helps fully incorporate the ingredients together. The rest time before baking gives extra time to hydrate and plump up the structure.
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Soft, Moist Gluten-Free Funfetti Birthday Cake
Ingredients
- 8 tablespoons (113 g) unsalted butter, melted and cooled
- ⅔ cup (163 g) whole milk, room temperature
- 4 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 2 cups (308 g) gluten free all purpose flour, I use and highly recommend Cup4Cup
- 1 ¼ cup (250 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup gluten-free rainbow sprinkles , not nonpareils
- 1 batch fluffy buttercream frosting
Instructions
- Preheat oven to 350ºF and set rack in middle position. Spray two 8-inch pans with cooking spray. Line the bottoms with parchment paper and then grease parchment. Set aside.
- Melt the butter first so it has time to cool before blending in. Once it comes to room temperature whisk together cooled butter, milk, egg whites, and vanilla in a bowl.
- In a large bowl or stand mixer fitted with paddle, mix together flour, sugar, baking powder, baking soda, and salt until well combined. Add all but approximately ½ cup (just eyeball it) of the liquid mixture to the dry ingredients. Beat slow at first to moisten ingredients. Increase speed to medium for 2 minutes and mix until the batter becomes pale and fluffy. Pour in the remaining liquid and beat for 1 minute longer. Stir in the rainbow sprinkles.2 cups gluten free all purpose flour, 1 ¼ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ cup gluten-free rainbow sprinkles
- Divide the batter between prepared cake pans. Let it rest for 15 minutes for the liquids to full absorb so you have nice fluffy cake layers. For 8-inch pans bake 25-26 minutes, if using 9-inch pans, start checking around 23 minutes. The cake is done when tops are golden and toothpick inserted in middle comes out clean.
- Allow the cake layers to cool in pans for 10 minutes. Turn onto a wire rack, remove parchment, and cool completely before frosting with fluffy vanilla or chocolate buttercream.1 batch fluffy buttercream frosting
Notes
Storing and Freezing
GF cakes do not stay fresh as long as regular cakes. Therefore, if you don’t plan on freezing the cake, make it no more than 24 hours ahead of time. Frequently I bake the cake layers and freeze them until ready to assemble with a filling and frosting. Alternatively, the cake may be baked, frosted, and frozen whole. Freezing Cake Layers: Wrap each completely cooled layer securely in plastic wrap. Transfer wrapped layer to a gallon freezer bag and freeze up to 3 months. When ready to use, remove from freezer bag and thaw wrapped cake at room temperature for 1 hour. Freezing Frosted Cake: Assemble the cake with filling and frosting. Transfer whole cake to the freezer so frosting solidifies. After the frosting is frozen, wrap the cake securely with plastic wrap. Cover plastic wrap with foil and freeze up to 3 months. Thaw cake overnight in refrigerator. Carefully remove plastic wrap and foil. Continue to thaw at room temperature for 5-6 hours.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
