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 🎉🎈🎊🎂
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!
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).
Happy 1st Blogiversary 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
- 2 ¾
cups (400 g) Kim's gluten free flour blend
- 2 tbsp (16 g) cornstarch
- 2 tsp baking powder
- 1¼ tsp salt
- 1 cup (240 ml) milk
- ½ cup plus 3 tbsp half and half *
- 1 tbsp vanilla extract
- 1 cup (225 g) butter, at room temperature
- 2¾ cups (550 g) granulated sugar
- 3 large eggs, at room temperature
- ½ cup sprinkles of choice (I used Jimmies)
- 3 cups (680 g) butter, at room temperature
- 6 cups (680 g) powdered sugar, sifted
- 2 tsp vanilla extract
- sprinkles for decoration, as desired
FOR THE CAKE:
- Preheat oven to 350°. 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 ⅓ of the flour mixture, followed by ½ of the liquid mixture, then ⅓ 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 ½ 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.