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–+ servings

Moist Gluten Free Funfetti Birthday Cake Recipe

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The best gluten free funfetti cake recipe! Fluffy, moist, and perfect for birthdays. Includes dairy-free and smash cake instructions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 16
Course: Desserts
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup vegetable oil (8 oz.) (or oil of choice)
  • 1 1/4 cups granulated sugar (265g)
  • 4 large eggs (220g.), room temperature
  • 3 cups all purpose gluten-free flour blend (425g.) (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour, NOT the Bob's All Purpose GF Flour)
  • 1/2 teaspoon salt (3 g.)
  • 3 teaspoons baking powder (12g.)
  • 1 cup milk (8 oz.) (or dairy-free milk of choice)
  • 1 teaspoon gluten-free vanilla extract (2.5g.)
  • 1/2 cup colored sprinkles
  • 1/2 cup butter (115g) (or dairy-free butter)
  • 1 1/2 teaspoons gluten-free vanilla extract (4g)
  • 4 1/2 cups powdered sugar (450g)
  • 1/4 cup milk (40-60g) (or dairy-free milk)

Method
 

  1. Preheat the oven to 350°F (180°C) and position a rack in the center. Grease two 8-inch or 9-inch pans with oil and set them aside.
  2. Combine the oil and sugar in a medium mixing bowl.
  3. Add the eggs and beat with an electric mixer on medium speed for one minute. Incorporate the flour, salt, baking powder, milk, and vanilla, then beat on medium speed for an additional minute.
  4. Gently fold the sprinkles into the batter.
  5. Divide the batter evenly between the cake pans. Bake for 30 to 35 minutes until the centers spring back when touched and the cakes are lightly browned.
  6. Cool the cakes in the pans on a wire rack for five minutes. Remove the cakes from the pans and place them on the rack to cool completely before frosting.
  7. Beat the butter and vanilla in a medium mixing bowl until smooth and creamy. Gradually add the powdered sugar one cup at a time, then slowly beat in the milk, adding more if necessary to reach the desired consistency.
  8. Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to one week.

Notes

Flour Choice: I always make sure my gluten-free flour blend includes xanthan gum because it gives the cake that essential structure I look for in a classic birthday slice.
Batter