Soft, Moist Gluten-Free Funfetti Birthday Cake

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.

Prep Time 10

Cook Time 23

Total Time 33

Servings

Author Melissa Erdelac

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.
8 tablespoons unsalted butter, ⅔ cup whole milk, 4 large egg whites, 2 teaspoons vanilla extract
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

Nutritional Facts calculated without the frosting.

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.

Nutrition