Happy 1st Blogiversary to Let Them Eat GF Cake! Let’s Celebrate with Gluten Free Funfetti Cake!!

I can’t believe it’s been a whole year since I started this little blog of mine!! I couldn’t be more happy to be doing this as I love what I do and I love to share it with others. To celebrate, I’ve made a gluten free funfetti cake!! It’s loaded with sprinkles and it’s as cheery as a first birthday should be ๐ŸŽ‰๐ŸŽˆ๐ŸŽŠ๐ŸŽ‚

slice of funfetti cake with a candle

Full disclosure, my blogiversary was actually yesterday, but due to taking one of my dogs to the vet and a few other things, it kind of pushed this post back.

I’ve learned SO much over this year, but one that I’m still working on is to be consistent, haha! Everything else will come after that.

WHAT I’VE LEARNED FROM FOOD BLOGGING

One of the most important things I learned is from Food Blogger Pro, a membership site operated by the one and only Lindsey and Bjork from Pinch of Yum. That one thing is 1% infinity. What it means, per Bjork, is a little bit better, everyday, forever. Learning a little more every day is better than trying to learn it all at once.

I was so scared at first to go live with my blog because I didn’t know everything I needed to know. But no one can know everything when they first start out (at anything). So why should I be different? I guess I thought I would be a failure. But when I finally subscribed to Food Blogger Pro, I realized just going for it and learning as I go was the best way to do it!

Now here I am one year later and going strong (still learning), but most importantly loving what I’m doing. I couldn’t ask for a better outcome, and I know things will just continue to build. All this year I’ve been laying that foundation for what will eventually take me into the future.

If you were to ask me what my favorite part of blogging is, I would have to say without a doubt making people happy with food. When I receive a comment from a reader loving one of my recipes, it makes my heart so full!! They’ll say they haven’t had a cinnamon roll in forever and tried mine and were blown away.

Hearing comments like that makes all the hard work so incredibly worth it! Because we as celiacs or gluten sensitive people are like kindred spirits. We know what it’s like to go without. I’m not developing these recipes for someone else in my life who can’t have gluten. I live without gluten every day, just like you. I’m developing them for ME. And when I develop them for me, ultimately I’m developing them for YOU as well!!

THE INGREDIENTS IN THIS GLUTEN FREE FUNFETTI CAKE

  • Butter — as I always say, anything with butter is better and this cake is a pure indication of that. LOTS of butter in the cake and the frosting makes for one perfect funfetti cake!
  • Kim’s Gluten Free Flour Blend — my go-to blend for all cakes, cookies, pies, and pretty much anything else EXCEPT bread.
  • Baking powder — essential for rising.
  • Salt — for flavor and also to aid in rising.
  • Cornstarch — helps make the flour blend like a homemade gf cake flour, which makes for a softer cake.
  • Eggs — eggs provide structure.
  • Milk and cream — helps tenderize the cake.
  • Vanilla extract — a good dose for a lot of vanilla flavor.
  • Granulated sugar — can’t have cake without sweetness.
  • Powdered sugar — for sweetness of the American buttercream.
  • Sprinkles — use any sprinkles you’d like. I went traditional, but go for it with wild and crazy sprinkles if you want!
fault line gluten free cake

TIPS FOR MAKING THE CAKE

  • Don’t add the sprinkles to the batter and let it sit for any length of time. When I say in the instructions to let the batter sit for 15 minutes, do this before adding the sprinkles. Otherwise, they’re likely to bleed into the batter creating a messy looking funfetti cake.
  • I used regular old sprinkles I got from the grocery store in the cake decorating section, usually in the baking section. They are Cake Mate and they’re gluten free. But feel free to use whatever sprinkles you’d like.
  • If making an 8-inch cake (two 8-inch cake layers), the cakes will bake longer than you would think, almost an hour. This is completely normal.
  • Make sure you beat the heck out of the buttercream! You want it light in color and texture and beating will get it to that point. (I learned that mostly from Jennifer Shea on Bluprint).
  • Feel free to decorate your cake any way you’d like. I love to decorate cakes, but I’m not a cake decorating teacher. For this fault line cake, I watched the video on this post on how to do it. It was actually so much easier than I thought it would be (although mine isn’t near as perfect as hers).
cake on fork with candle in slice of cake

Happy 1st Blogiversary to Let Them Eat Gluten Free Cake!!!!! Make your own gluten free funfetti cake to celebrate this special occasion with me ๐ŸŽ‚๐ŸŽ‰

slice of funfetti cake with a candle

Gluten Free Funfetti Cake

I can't believe it's been a whole year since I started this little blog of mine!! I couldn't be more happy to be doing this as I love what I do and I love to share it with others. To celebrate, I've made a gluten free funfetti cake!! It's loaded with sprinkles and it's as cheery as a first birthday should be ๐ŸŽ‰๐ŸŽˆ๐ŸŽŠ๐ŸŽ‚
Print Recipe
CourseDessert
CuisineAmerican
Keywordcakes, funfetti, Gluten Free
Prep Time40 minutes
Cook Time50 minutes
Total Time1 hour 30 minutes
Servings12 slices
AuthorKim

Ingredients

  • 2 ยพ

    cups (400 g) Kim's gluten free flour blend
  • 2 tbsp (16 g) cornstarch
  • 2 tsp baking powder
  • 1ยผ tsp salt
  • 1 cup (240 ml) milk
  • ยฝ cup plus 3 tbsp half and half *
  • 1 tbsp vanilla extract
  • 1 cup (225 g) butter, at room temperature
  • 2ยพ cups (550 g) granulated sugar
  • 3 large eggs, at room temperature
  • ยฝ cup sprinkles of choice (I used Jimmies)

AMERICAN BUTTERCREAM

  • 3 cups (680 g) butter, at room temperature
  • 6 cups (680 g) powdered sugar, sifted
  • 2 tsp vanilla extract
  • sprinkles for decoration, as desired

Instructions

FOR THE CAKE:

  • Preheat oven to 350ยฐ. Line the bottom of two 8-inch round cake pans with parchment paper and spray with nonstick spray on paper and sides of pans. Set aside.
  • Whisk flour, cornstarch, baking powder, and salt in medium bowl. Set aside. Combine milk, half and half, and vanilla extract in liquid measuring cup and set aside.
  • In the bowl of a stand mixer (or large bowl with handheld mixer), cream butter and granulated sugar on low until combined. Increase speed to medium high and cream until light and fluffy, about 3-5 minutes.
  • Reduce speed to low and add eggs, one at a time. Stop mixer and scrape bottom and sides of bowl.
  • With mixer on low, slowly add โ…“ of the flour mixture, followed by ยฝ of the liquid mixture, then โ…“ of the flour, the rest of the liquid, and the rest of the flour. Don't overmix.
  • Let sit for 15 minutes.
  • Right before pouring batter in pans, add ยฝ cup sprinkles to batter and gently fold throughout. Pour batter into pans. Bake for about 50-55 minutes, or until cakes spring back when touched lightly, or a toothpick inserted into center comes out mostly clean with only a few crumbs clinging to it (but no wetness). If cakes still aren't done at this point, keep checking at 2-minute intervals.
  • Remove from oven and cool in pans on wire rack for about 10 minutes. Use a butter knife to loosen cakes from sides of pans and flip over to cool completely on wire rack.

FOR THE BUTTERCREAM:

  • Place butter in bowl of stand mixer (or large bowl with handheld mixer) and using the flat (beater) blade, beat until creamy, about 2 minutes.
  • With mixer on low, slowly add sifted powdered sugar, one cup at a time, until all of the sugar has been added. Add vanilla extract and combine. Scrape sides and bottom of mixer. Turn mixer up to medium high and beat until light in color and texture, about 5-6 minutes.
  • Decorate cakes as desired.

Notes

*to make your own half and half, combine equal amounts of whole milk and heavy cream.ย ย 
**to make this cake into cupcakes, line muffin pans with cupcake liners.ย  Proceed as directed in recipe, but use a large scoop to scoop batter into cupcake liners.ย  Bake for about 27-30 minutes, or until cakes spring bake when lightly touched.ย  Cool.ย  Decorate with frosting and sprinkles on top, or rolled completely in sprinkles.ย  To do this, use a cookie scoop to place a scoop of frosting on top of the cupcake.ย  Pour sprinkles in a small bowl.ย  Flip the cupcake over so the frosting is resting on top of the sprinkles.ย  Gently press each way to adhere the sprinkles to the frosting and create a “dome” shape.ย ย 



17 thoughts on “Happy 1st Blogiversary to Let Them Eat GF Cake! Let’s Celebrate with Gluten Free Funfetti Cake!!”

  • Kim, I can not wait to make this cake!!!!!! It looks delectable! Congratulations on your Blogiversary ๐Ÿ˜ƒ I am so happy you made your blog, I shared your pan pizza with my mom who like your husband doesnโ€™t need to but its it with me, and she was blown away! Says its the best pan pizza she has ever had and I totally agree. Canโ€™t wait to make this cake!

    • Oh, wow, Pam! That’s a very nice compliment from you and your mom!! Thank you so much๐Ÿ˜Š

      You’ll love the cake ๐ŸŽ‚๐Ÿ‘

      Thanks again, Pam!

    • I made this tonight and while it taste good the texture is greasy and a little gummy. The butter and sugar didn’t cream.
      I mixed them and beat them for 4 minutes and it just created a large mass in the bowl. It loosened up once I added an egg
      and it looked “normal” after the 3 eggs were in. I added 1/3 of the flour and 1/2 the milk and 1/3 flour it looked fine but when I
      added the 2nd 1/2 of the milk the batter looked like it broke. I added the last 1/3 of the flour and it did not come back together.
      I made 1 dozen cupcakes and 1 9 inch round. The cupcakes didn’t dome on the top they spread over the edge and had a sink
      spot in the middle. The layer I cooked the 50-55 mins and it was very over cooked but it looked better the the cupcakes.
      The only thing I changed was I used tapioca instead of cornstarch as we don’t eat corn. And my sugar was organic.
      The flavor was good but I would like help to get the texture right. Thanks

      • Any butter and sugar will cream together when mixed. If they didn’t cream and just created a large mass, it’s because your butter was way too cold. That then affected the entire recipe. That’s also why the cupcakes sunk in the middle.

        Also, I think tapioca as a sub for cornstarch is what caused the gumminess. Maybe arrowroot would have been a better substitute.

        Hope this helps ๐Ÿ™‚

        • Thanks for responding. The butter was cold and I thought I beat it long enough to warm it up and soften it… As for the starch I vacillated between tapioca and arrowroot… Will try again with warmer butter and arrowroot. Either way the flavor is great. Reminds me of “normal” cake.

  • I try it was way to dense question how many cups of batter per 8 inch pans still flavor is great but I think I did put so much batter per pan. Thanks for great recipes I have try a lot of them my favorite is cinnamon rolls thanks again

    • Oh no! I’m sorry it didn’t work out for you. It is a more dense cake, not as dense as pound cake, but not as fluffy and light as a chiffon cake. I’m not sure how many cups of batter per pan. I just divide them and eyeball it.

      I’m so glad you like my other recipes! The cinnamon rolls are a favorite around here, too ๐Ÿ™‚

  • The sugar to flour recipe seems excessive. I am used to doing a gluten cake with about 1/2 the sugar to flour ratios. Is this cake excessively sweet?

    • Not to me, but everyone has their own tastes ๐Ÿ™‚ This recipe is based on a class I took on Bluprint from the owner of Trophy Cupcakes in Seattle, Washington. The only things I changed were the flour to gluten free and the amount of milk.

  • Well I made it as 28 inch rounds. And the top was so browned and crusty and the bottom was slightly under done. The middle fell and it was a disaster. Not sure what I did wrong but Iโ€™m going to attempt to remake it as in 9 x 12.

  • I just took 2 cake rounds out of the oven and could cry. They are sunken in the middle, pulled away from the sides in a crispy mess, and look just sad. My daughter turns 8 tomorrow and I used the remainder of my GF flour for her cake., and with quarantine, I donโ€™t have access to more right now. Please check your measurements. I followed this recipe to the tsp and minute. It looks absolutely nothing like your photo. I have NEVER had a cake come out looking this weird and wrong.
    I was so excited, now Iโ€™m just sad and frustrated and wondering what the heck Iโ€™m going to do for her Quarantine Birthday cake.

    • Tanya, bake temperature and cook time vary depending on altitude, outside humidity, and your oven. My time changes slightly with the seasons. Google that for your area and you should get some ideas on how to change it up. Also, the first time you use a recipe, you should check it before the given time and just keep an eye on it. I hope that is helpful for future baking.

  • It came out perfectly fine!! it was delicious and I was so scared to try I but honestly the step by step recipe is super clear thanks a lot! I can’t wait to try some other recipes.

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