Gluten-Free Funfetti Birthday Cake (Printable)

Festive vanilla cake with rainbow sprinkles, moist and perfect for celebrations without gluten.

# What You Need:

→ Dry Ingredients

01 - 2 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 2 teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon fine salt

→ Wet Ingredients

05 - 1 cup granulated sugar
06 - ½ cup unsalted butter, softened
07 - ½ cup vegetable oil
08 - 4 large eggs, room temperature
09 - 1 tablespoon pure vanilla extract
10 - 1 cup whole milk, room temperature

→ Add-ins

11 - ½ cup gluten-free rainbow sprinkles

→ Frosting

12 - 1 cup unsalted butter, softened
13 - 4 cups powdered sugar, sifted
14 - 2–3 tablespoons whole milk or dairy-free milk
15 - 2 teaspoons pure vanilla extract
16 - Pinch of salt
17 - Extra gluten-free sprinkles for decorating

# How-To:

01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the sugar, butter, and oil together until light and fluffy, about 2–3 minutes.
04 - Add eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix until just combined—do not overmix.
06 - Gently fold in ½ cup rainbow sprinkles with a spatula.
07 - Divide the batter evenly between the prepared pans. Smooth the tops.
08 - Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
10 - Beat the softened butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla, salt, and 2 tablespoons milk. Add more milk if needed for spreading consistency.
11 - Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
12 - Decorate with extra sprinkles as desired. Slice and serve.

# Expert Advice:

01 -
  • This cake proves that gluten-free baking can be just as festive and delicious as traditional versions
  • The combination of butter and oil creates an incredibly moist crumb that never feels heavy or dry
  • Everyone can enjoy birthday cake again without any texture sacrifices or compromises
02 -
  • Overmixing gluten-free batter makes cakes tough, so stop as soon as flour disappears
  • Room temperature ingredients create better emulsification and a finer crumb
  • Not all sprinkles are gluten-free—always check labels to avoid cross-contamination
03 -
  • Weighing your gluten-free flour gives more consistent results than cup measurements
  • Let the frosted cake set for an hour before slicing for the cleanest cuts

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