Gluten Free Funfetti Cake

This light and fluffy Gluten Free Funfetti Cake is loaded with brightly colored sprinkles. It’s perfect for birthdays or any cheery celebration!

gluten free funfetti cake on blue cake stand

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!
pulling out cut slice of funfetti cake with a cake server

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.
slice of cake on white plate with whole cake on blue cake stand behind it

Funfetti Cake FAQs

Can I Make This Cake as Just a Vanilla Cake?

Yes, you most certainly can! Leave out the sprinkles and you’ve got yourself a light and fluffy gluten free vanilla cake.

Does This Cake Need to be Refrigerated?

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.

Are Sprinkles Gluten Free?

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!

whole funfetti cake on blue cake stand with one slice removed from it

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 on blue cake stand

Gluten Free Funfetti Cake

This light and fluffy Gluten Free Funfetti Cake is loaded with brightly colored sprinkles. It's perfect for birthdays or any cheery celebration!
Print Recipe
CourseDessert
CuisineAmerican
Keywordcakes, funfetti, Gluten Free
Prep Time40 minutes
Cook Time32 minutes
Total Time1 hour 12 minutes
Servings12 slices
AuthorKim

Ingredients

  • 1 cup (226 g) butter, at room temperature
  • cups (300 g) granulated sugar
  • 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)

AMERICAN BUTTERCREAM

  • 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

Instructions

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.

Notes

*to make this cake into cupcakes, line muffin pans with cupcake liners.  Proceed as directed in recipe, but use a large scoop to scoop batter into cupcake liners.  Begin checking at 20 minutes.  If cupcakes spring bake when lightly touched or a toothpick inserted into center comes out clean, they are done.  Cool.  Decorate with frosting and sprinkles on top, or roll frosting completely in sprinkles.  To do this, use a cookie scoop to place a scoop of frosting on top of the cupcake.  Pour sprinkles in a small bowl.  Flip the cupcake over so the frosting is resting on top of the sprinkles.  Gently press each way to adhere the sprinkles to the frosting and create a “dome” shape.  

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



17 thoughts on “Gluten Free Funfetti Cake”

  • Kim, I can not wait to make this cake!!!!!! It looks delectable! Congratulations on your Blogiversary 😃 I am so happy you made your blog, I shared your pan pizza with my mom who like your husband doesn’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. Can’t wait to make this cake!

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

      You’ll love the cake 🎂👍

      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 🙂

        • 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 🙂

  • 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 🙂 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 I’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 don’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 I’m just sad and frustrated and wondering what the heck I’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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