Introduction

This Gluten-Free Funfetti Birthday Cake is a delightful celebration treat that’s moist, tender, and packed with colorful sprinkles. Perfect for those who want to enjoy a classic birthday cake without gluten, it combines a rich vanilla flavor with a creamy buttercream frosting.

Gluten-Free Funfetti Birthday Cake Recipe - Recipe Image

Ingredients

3 cups gluten-free flour (360g) (I use King Arthur’s Measure for Measure)
2 cups sugar (400g)
2 sticks butter (1 cup, 227g)
4 large eggs
2 large egg whites
3/4 cup whole milk
1/4 cup buttermilk
1/3 cup sour cream
1 tbsp + 2 tsp gluten-free baking powder
3 tsp vanilla extract
3/4–1 cup sprinkles
1 cup unsalted butter (2 sticks) for buttercream
1/3 cup heavy whipping cream
4.5–5 cups confectioners sugar (sifted)
2 tsp clear vanilla extract

Instructions

Preheat the Oven: Heat your oven to 350°F (175°C). Grease two 8-inch or three 6-inch round cake pans and line the bottoms with parchment paper. Set aside.
Sift the Dry Mix: In a bowl, sift together the gluten-free flour and baking powder. Set aside.
Cream Butter & Sugar: In a large mixing bowl, cream the softened butter and sugar with a hand or stand mixer for 3–5 minutes until light and fluffy. Add eggs and egg whites one at a time, beating well after each. Stir in vanilla extract.
Mix the Milk Mixture: Combine whole milk, buttermilk, and sour cream in a separate bowl.
Prepare the Batter: Add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients, starting and ending with the dry. Mix until just combined. Gently fold in the sprinkles evenly.
Add Batter to Pans: Evenly divide batter among the prepared pans. Smooth tops with a spatula to even out.
Fill the Pans Properly: For 8- or 9-inch pans, fill no more than two-thirds to three-quarters full. For 6-inch pans, fill about halfway.
Bake: Bake the cakes 35–40 minutes until a toothpick inserted in the center comes out clean.
Cool: Let cakes cool in pans for 10 minutes. Then remove from pans and transfer to wire racks to cool completely.
Optional Freezing: For easier decorating, wrap cooled cakes in plastic wrap and freeze 6–24 hours. Before serving, thaw covered at room temperature 2–4 hours. Avoid refrigeration to prevent drying out.
Assemble the Cake: Layer the cooled cakes with your favorite frosting in between. Frost the top and sides as desired.
Add Sprinkles: Place the cake on a baking sheet or plate. Gently press sprinkles onto the sides by hand, rotating the cake for even coverage.
Make Buttercream Icing: Beat 1 cup butter with a paddle attachment or hand mixer until smooth and creamy. Add 2 tsp vanilla and mix well.
Add Sugar and Cream: Gradually add sifted confectioners sugar, one cup at a time, mixing on low speed to avoid sugar clouds. Scrape bowl sides as needed. Add heavy cream slowly until desired consistency is reached. Adjust with more sugar or cream if necessary. Optional: add a tiny bit of purple food coloring for bright white icing.
Frost the Cake: Spread buttercream evenly on cake layers and over the top and sides as desired. Optionally, double the buttercream recipe if you want extra for decorating.

Tips & Variations

Cream butter and sugar thoroughly for a light, fluffy cake texture.
Use clear vanilla extract in the frosting to keep the icing bright white.
For easier decorating and better flavor, freeze the cake layers before frosting.
Feel free to swap sprinkles for chocolate chips or other mix-ins suitable for gluten-free baking.

Storage

Store the frosted cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let the cake sit at room temperature for 30 minutes before serving to soften. You can also freeze the layered cake (well wrapped) for up to 1 month; thaw covered in the fridge overnight and then bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute with all-purpose flour if you do not require a gluten-free version. Adjust baking powder and liquids as needed since gluten-free flours absorb moisture differently.

How do I prevent sprinkles from bleeding colors in the batter?

Use high-quality, gluten-free sprinkles designed not to bleed. Fold them in gently and avoid too much mixing to keep the colors vibrant and prevent bleeding.

Gluten-Free Funfetti Birthday Cake Recipe

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★★★★★

4.6 from 106 reviews

A delightful Gluten-Free Funfetti Birthday Cake featuring a moist, tender crumb loaded with colorful sprinkles. Perfectly balanced with a creamy vanilla buttercream frosting, this festive cake is ideal for celebrations and those following a gluten-free diet.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 10 minutes
Yield: 12–16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Cake

3 cups gluten-free flour (360g, King Arthur Measure for Measure)
2 cups sugar (400g)
2 sticks butter (1 cup, 227g), softened
4 large eggs
2 large egg whites
3/4 cup whole milk
1/4 cup buttermilk
1/3 cup sour cream
1 tbsp + 2 tsp gluten-free baking powder
3 tsp vanilla extract
3/4 to 1 cup sprinkles (gluten-free)

Buttercream Icing

1 cup unsalted butter (2 sticks), softened
1/3 cup heavy whipping cream
4.5 to 5 cups confectioners sugar, sifted
2 tsp clear vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line the bottoms of 2 eight-inch or 3 six-inch round cake pans with parchment paper. Set aside.
Sift the Dry Mix: In a separate bowl, sift together the gluten-free flour and gluten-free baking powder. Set aside.
Cream Butter & Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream softened butter and sugar together for 3-5 minutes until light and fluffy. This step ensures a tender texture. Add eggs and egg whites one at a time, beating well after each addition. Stir in vanilla extract.
Mix the Liquids: In another bowl, combine whole milk, buttermilk, and sour cream.
Prepare the Batter: Add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing. Fold in the sprinkles gently until evenly distributed.
Add Batter to Pans: Evenly divide the batter among prepared cake pans. Smooth tops with a spatula for an even surface. Fill 8 or 9-inch pans two-thirds to three-quarters full; fill 6-inch pans about halfway.
Bake: Place pans in preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cakes cool in pans for 10 minutes. Remove from pans and transfer to wire racks to cool completely.
Optional Freezing: For easier decorating and enhanced flavor, wrap cooled cakes in plastic wrap and freeze for 6-24 hours. Before serving, thaw at room temperature for 2-4 hours, avoiding refrigeration to prevent dryness.
Assemble the Cake: Once cooled, layer the cakes with your favorite frosting between each layer. Frost the top and sides as desired.
Add Sprinkles: Place cake on a baking sheet or plate to catch excess sprinkles. With clean hands, gently press sprinkles onto the sides of the cake, rotating for even coverage.
Buttercream Icing Preparation: In a stand mixer using the paddle attachment or with a hand mixer, beat softened butter until smooth and creamy. Add vanilla extract and continue beating. Gradually add confectioners sugar, about one cup at a time, mixing on low to prevent dust. Scrape bowl sides as needed. Slowly add heavy cream and adjust for the desired consistency: add more cream if too thick or more sugar if too thin. Optionally, add a tiny drop of purple food coloring to create a bright white icing.

Notes

Ensure all ingredients are at room temperature for best results when creaming and mixing.
Do not overmix the batter to keep the cake tender.
Use gluten-free labeled sprinkles to maintain the gluten-free status.
Freezing the cake layers before frosting helps achieve cleaner, easier decorating.
If doubling recipe quantities, consider baking in additional pans or batches.
For a brighter white frosting, a pinch of purple food coloring neutralizes yellow tones in buttercream.
Store cake at room temperature if serving within 1-2 days; otherwise refrigerate covered and allow to come to room temperature before serving.

Keywords: Gluten-Free Birthday Cake, Funfetti Cake, Gluten-Free Funfetti Cake, Birthday Cake, Gluten-Free Dessert, Buttercream Frosting