This light and fluffy Gluten Free Funfetti Cake is loaded with brightly colored sprinkles. It’s perfect for birthdays or any cheery celebration!
It’s Let Them Eat Gluten Free Cake’s 4th Birthday!!! Let’s celebrate with this unbelievably tasty and fluffy Gluten Free Funfetti Cake because everyone knows funfetti cakes are just what we need for a birthday celebration!
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.
Now, here I am FOUR years later, no longer working the same day job I had, and loving every minute of what I’m doing. I couldn’t ask for a better outcome, and I know things will just continue to grow and flourish.
If you were to ask me what my favorite part of blogging is, I would have to say, without a doubt, it’s making people happy with food. When I receive a comment from a reader stating one of my recipes brought you to tears, it nearly brings ME to tears! Or when your son or daughter had their very first cinnamon roll or yeast donut and loved it to pieces and they want to thank me. Or you were able to recreate an old family recipe from one of my recipes and are elated that you could share it with their family.
These things are so worth the hard work that goes into creating this blog. 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, or your son or daughter, or husband or wife. I’m developing them for ME. And when I develop them for me, ultimately I’m developing them for YOU as well!!
THE INGREDIENTS YOU’LL NEED FOR FUNFETTI CAKE
- Butter — Butter in both the cake and frosting because everything is better with butter.
- Canola or vegetable oil — helps keep the cake softer longer.
- Granulated sugar — can’t have cake without sweetness.
- Kim’s Gluten Free All Purpose Flour Blend — my go-to blend for all cakes, cookies, pies, and pretty much anything else EXCEPT bread. A store bought blend may work, but hasn’t been tested.
- 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.
- Egg whites — eggs provide structure and stability and the whites also add lightness to the cake.
- Milk — helps tenderize the cake.
- Imitation vanilla extract — the secret ingredient for that reminiscent funfetti boxed cake mix from my years ago.
- Almond extract — adds a little extra boost to the imitation vanilla.
- 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!
TIPS FOR MAKING THE CAKE
- I used regular ole’ sprinkles I got from the grocery store in the cake decorating section, usually in the baking section. They are Better Crocker and they’re gluten free. They’re also sometimes called Jimmies. I wouldn’t suggest using the small balls (nonpareils) as they will most likely bleed throughout the batter.
- Don’t add the sprinkles to the batter and let it sit for any length of time. Otherwise, they’re likely to bleed into the batter creating a messy looking funfetti cake.
- 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.
- Feel free to decorate your cake any way you’d like. I used to decorate cakes and sell them, but I’m far from an expert and it’s not my favorite thing to do. If you’d like to learn more about actually decorating this cake, check out Sugar Geek Show, Cake by Courtney, Liv for Cake, or Sweetapolita.
Funfetti Cake FAQs
Yes, you most certainly can! Leave out the sprinkles and you’ve got yourself a light and fluffy gluten free vanilla cake.
No, it can be left on the counter at room temperature for 3-4 days. A cake stand with a cover is ideal for when the cake has already been cut into, to protect the cut sides from drying out.
Most store bought Jimmies-style of sprinkles are gluten free, but check the labels. Betty Crocker and Cake Mate brands are both gluten free. Wilton, however, use shared equipment so if you’re Celiac, it’s best to stay away from all Wilton sprinkles.
More Gluten Free Cakes to Try!
- Banana Cake with Cinnamon Buttercream
- Rainbow Cake
- Red Velvet Cake with French Cream Cheese Buttercream
- Caramel Cake
- Best Ever Carrot Cake
- Mickey Mouse Chocolate Cake
- Chocolate Caramel Cake
Happy 4th birthday to Let Them Eat Gluten Free Cake!!!!! Make your own gluten free funfetti cake to celebrate this special occasion with me 🎂🎉
Gluten Free Funfetti Cake
- 1 cup (226 g) butter, at room temperature
- 1½ cups (300 g) granulated sugar
- 2½ cups (350 g) Kim's gluten free all purpose flour blend
- ¼ cup (32 g) cornstarch
- 2 tsp baking powder
- 1 tsp salt
- 4 large egg whites, at room temperature
- ¼ cup (60 ml) neutral oil (I used canola oil)
- 1 tbsp clear imitation vanilla (this is essential for that old funfetti boxed cake flavor)
- ½ tsp almond extract
- 1 cup (240 ml) milk
- ½ cup (120 g) sprinkles of choice (I used Jimmies)
- 3 cups (680 g) butter, at room temperature
- 6 cups (680 g) powdered sugar, sifted
- 1 tbsp vanilla extract (or seeds from one vanilla bean, 1 tbsp vanilla bean powder, or 1 tbsp vanilla bean paste)
- sprinkles for decoration, as desired
FOR THE CAKE:
- Preheat oven to 350°. Line the bottom of three 6-inch 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 a medium bowl. Set aside.
- In the bowl of a stand mixer (or a 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 egg whites, one at a time. Stop mixer and scrape bottom and sides of bowl. Add flavorings and oil and beat to combine.
- With mixer on low, add the flour mixture alternately with the milk. Don't overmix.
- Right before scooping batter into pans, add ½ cup sprinkles to the batter and gently fold throughout. Scoop batter into pans. Bake for about 30-32 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. OR immediately wrap warm cakes in plastic wrap and freeze. This makes it easier to fill and frost them.
FOR THE BUTTERCREAM:
- Place butter in the bowl of stand mixer (or a large bowl with a handheld mixer) and using the flat (beater) blade, beat until creamy, about 2 minutes.
- With mixer on low, slowly add sifted powdered sugar 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.
- Fill and frost cake as desired.
This recipe was originally posted on August 29, 2019 and has been updated with new pictures, updated copy, and a revised recipe for a lighter and fluffier cake.
Adapted from Molly Yeh’s Sprinkle Cake