Gluten-Free Birthday Cake

4 from 2 votes

If you’ve been looking for a fluffy and light Gluten-Free Birthday Cake, you've come to the right place! This cake is perfectly frosted and downright delicious. If it’s your birthday or the special day for someone close to you, this recipe is guaranteed to impress!

Prep Time30

Cook Time4

Total Time1

Course: Dessert, party food, Sweet Treats

Cuisine: American

Keyword: birthday, cake, celebration

Servings: slices

Calories: 710kcal

Author: Chandice Probst

Ingredients

Cake

2 cups Gluten-free flour
1 ½ teaspoon Baking powder
¼ teaspoon Salt
4 Eggs
1 ⅓ cup Sugar
½ cup Butter
½ cup Milk
3 teaspoon Vanilla extract
½ cup Sprinkles (not nonpareils as they can bleed)

Vanilla Buttercream

2 sticks Butter
1 lb Powdered sugar
3 teaspoon Vanilla extract
2-4 tablespoon Milk
¼ cup Sprinkles (not nonpareils as they can bleed)

Instructions

Cake

Preheat the oven to 350 F degrees and grease and flour 2 7 or 8-inch cake pans. Set aside.
Into a bowl add all the dry ingredients (flour, salt and baking powder and mix everything together).
In another bowl cream together butter and sugar. Once they are well combined add in the eggs and mix again. Add in the dry ingredients and mix until they are well combined.
Add the milk, vanilla extract and mix until just combined, don’t overmix your batter. Fold in sprinkles.
Divide the batter evenly among the cake pans. Smooth the batter evenly into each pan with the back of a spoon.
Bake the cakes on 350F for about 25 to 30 minutes, or until a toothpick inserted into the middle comes out with only a few crumbs attached.
Allow cakes to cool in the pan for 10 minutes and turn out onto a wire rack to cool completely before frosting.

Vanilla Buttercream

Beat butter with a mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
Add powdered sugar gradually beating slowly, then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed. Fold in sprinkles.
To assemble, stack the cakes, fill with buttercream, and spread a layer of cream on top.
Decorate with more sprinkles.

Notes

Storing Instructions

This cake freezes very well. Bake up the cakes, wait for them to cool, then wrap them up in freezer-proof bags or containers and freeze until you’re ready to frost them. This is a great way to make the cakes ahead of time.

When you’re ready to frost, just pull the cakes out of the freezer and allow them to come back to room temperature. You can freeze them for up to three months.

What if you have leftovers and need to store them? Well, if you happen to have any of this delicious cake leftover (unlikely), then you can store it in the refrigerator for up to three days in an airtight container. You can also freeze for up to three months with the frosting.

When you’re ready to eat the leftover cake, just allow it to come to room temperature and enjoy!

Nutrition