Who doesn’t love a funfetti cake? The colorful sprinkles, the soft, fluffy texture, and the sweet vanilla flavor make it a favorite for birthdays, celebrations, or just because. But what if you’re following a gluten-free diet? Don’t worry—this gluten-free funfetti cake recipe is here to save the day! Perfectly moist, deliciously sweet, and packed with rainbow sprinkles, this cake is a gluten-free dream come true. Whether you’re new to gluten-free baking or a seasoned pro, this recipe is easy to follow and guaranteed to impress.
Gluten-free baking has come a long way in recent years, and this recipe is proof that you don’t have to sacrifice flavor or texture to enjoy a delicious treat. Whether you have celiac disease, a gluten intolerance, or simply want to explore gluten-free options, this cake is a fantastic choice. The key to a successful gluten-free cake lies in the right blend of flours and ingredients that mimic the structure and texture of traditional wheat flour. This recipe uses a combination of gluten-free flours and starches to create a cake that’s just as light and fluffy as its gluten-containing counterpart.
Before we dive into the recipe, let’s take a look at the ingredients you’ll need to make this gluten-free funfetti cake. Most of these items are readily available at your local grocery store or online.
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 2 cups |
| Almond flour | 1/2 cup |
| Tapioca starch | 1/4 cup |
| Baking powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Unsalted butter (softened) | 1/2 cup |
| Granulated sugar | 1 cup |
| Eggs | 3 large |
| Vanilla extract | 2 tsp |
| Buttermilk | 1 cup |
| Gluten-free rainbow sprinkles | 1/2 cup |
Now that you’ve gathered your ingredients, let’s get baking! Follow these simple steps to create your gluten-free funfetti cake.
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper. This will ensure your cakes come out easily after baking.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, tapioca starch, baking powder, baking soda, and salt. Make sure the ingredients are well combined to avoid any lumps in your batter.
In a separate bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes on medium speed. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can result in a dense cake.
Gently fold in the gluten-free rainbow sprinkles using a spatula. The sprinkles will add a pop of color and fun to your cake, so don’t skimp on them!
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula, then bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Once the cakes are completely cool, it’s time to frost and decorate! You can use your favorite gluten-free vanilla buttercream frosting or store-bought frosting. Spread a layer of frosting on top of one cake, then place the second cake on top. Frost the entire cake and add extra sprinkles for a festive touch.
Yes, you can use a different gluten-free flour blend, but make sure it contains a mix of flours and starches for the best texture. Avoid using single-ingredient flours like almond or coconut flour alone, as they won’t provide the same structure.
Absolutely! You can substitute the butter with a dairy-free alternative like coconut oil or vegan butter, and use a dairy-free milk mixed with a teaspoon of vinegar to replace the buttermilk.
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the cake (without frosting) for up to 3 months.
Yes, this recipe works great for cupcakes! Simply divide the batter into a lined muffin tin and bake for 18-20 minutes, or until a toothpick comes out clean.
This gluten-free funfetti cake is a celebration in every bite. With its soft, fluffy texture, sweet vanilla flavor, and colorful sprinkles, it’s sure to be a hit at any gathering. Whether you’re baking for a special occasion or just because, this recipe is easy to follow and delivers delicious results. So, grab your ingredients, preheat your oven, and get ready to enjoy a slice of gluten-free happiness!
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