This gluten free funfetti cake is the perfect sweet treat for any special occasion! We're decorating this super soft and festive two-layer cake with a classic buttercream frosting.
I'm always feeling extra festive and celebratory this time of year because... well, I'm an April baby! So in honor of my birth month, I thought I would share one of my all-time favorite gluten free cake recipes. Funfetti cake!
This two-layer cake is equal parts pretty to look at AND delicious. Don't you just love when that happens? And while I certainly don't consider myself to be an expert cake decorator (I'm still learning!), I'm talking you through the whole process: from the baking to the assembling to the decorating. So let's dig right in!
Why You'll Love This Cake
- It's soft, fluffy, and extra sweet. Just the way a birthday cake should be, as far as I'm concerned!
- Look at the sprinkles! It's impossible to look at a slice of funfetti cake and NOT feel happy, am I right?
- It may seem like I spent a lot of time on this cake, but it's a very straightforward and easy recipe. Plus, a lot of it can be made ahead. More on that later.
What You'll Need
Make the cake:
To make my gluten free funfetti cake, we'll start by creaming the butter with the sugar. Then, we'll add in the yogurt and vanilla extract and mix to combine.
In a separate bowl, whisk together your dry ingredients. We'll be adding the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Make sure to start and end with the dry mixture.
Mix on low speed until just combined, then turn off your mixer and fold in the sprinkles using a rubber spatula. Split the batter evenly between two greased 9-inch cake pans, and bake on 350ºF for about 38 minutes.
Cool the cakes in the pans for around 10 minutes, then transfer to a wire cooling rack and cool completely.
Make the frosting:
To make the frosting, you will beat the butter for a good 5-6 minutes. Add the powdered sugar, vanilla, and salt and mix until combined. Then add the milk, one tablespoon at a time, and beat for another 5 minutes. Just let your mixer run and do its thing!
Take a look at the consistency. If it looks right, you're good to start assembling and decorating! If you think it needs to be thinned out slightly, add another tablespoon of milk. If you think it needs to be thicker, add another tablespoon of powdered sugar.
Assemble the cake:
You may or may not need to level the tops of your cake layers. If you do see that they're not completely flat, use a serrated knife to gently slice a thin layer off and create that nice smooth top.
Place one layer on your cake stand and spread ¾ cup of frosting evenly on top. Add your second layer on top of that, then use the rest of the frosting to cover the top and sides of the cake. I recommend using an offset spatula to make sure it's completely smooth.
Feel free to decorate with sprinkles all over like I did, or get creative. Just have fun with it!
- This tip actually goes for all of my recipes, but it's worth mentioning here: weigh the flour using a kitchen scale if possible. This is the best way to ensure you're using exactly the right amount. You will need 444 grams of gluten free flour for this recipe.
- When creaming the butter with the sugar, take your time. Let your mixer run for just about 2 minutes before adding the yogurt and vanilla in. This will allow for it to get really nice and creamy.
- For best results, use jimmies or quins in your batter. Do not use nonpareils, which will bleed.
- If you'd like, you can prepare most of this recipe in advance. Once the cakes have cooled completely, wrap tightly in plastic wrap and store in the refrigerator overnight. You can make the frosting the day before too (just store in an airtight container in the refrigerator), but I recommend making it fresh before serving if possible.
- I'm not sure if you can make this cake completely vegan. I will say the yogurt is key to making this funfetti cake without eggs, as it adds that richness and moisture (not to mention binding everything together). You can try your favorite non-dairy Greek yogurt, as long as it's thick. You would also need to use non-dairy butter and make your own non-dairy buttermilk using soy milk.
- Speaking of buttermilk, if you don't have some on hand, you can easily make your own! Grab a liquid measuring cup and add one tablespoon white vinegar. Then just add whole milk, enough to reach one cup. Allow the mixture to sit for 5-10 minutes, then mix and use as instructed in the recipe.
- As hard as it may be to wait, you really need to be patient and ensure that your cake layers are COMPLETELY cooled before even thinking about frosting. In fact, it's so much easier to frost a chilled cake, so you can wrap the cake tightly in plastic wrap and store in the refrigerator after cooling, while you work on the frosting.
- This is not really a crumbly cake, so you shouldn't really need a crumb coat when frosting.
Did you make my gluten free funfetti cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Related Recipes To Try
Gluten Free Funfetti Cake
For the cake:
- 3 cups (444g) gluten free flour blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226g) unsalted butter room temperature
- 1 ⅓ cups (266g) granulated sugar
- 1 cup (225g) plain Greek yogurt room temperature
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk room temperature
- ⅔ cup (130) sprinkles
For the buttercream frosting:
- 1 ½ cups (340g) unsalted butter room temperature
- 5 cups (600g) powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 tablespoons milk
To make the cake:
- Preheat oven to 350°F. Grease two 8 or 9-inch round cake pans and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth and lighter in color, about 2 minutes. Add the yogurt and vanilla extract and beat to incorporate.
- Add the dry ingredients to the wet ingredients in thirds, alternating with the buttermilk (start and end with the dry mixture). Beat briefly between each addition to combine. Use a rubber spatula to fold in the sprinkles.
- Divide the batter evenly between the two pans. Bake for 38-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 15 minutes before transferring to a wire cooling rack to cool completely.
To make the buttercream frosting:
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 5-6 minutes.
- Add the powdered sugar, vanilla, and salt and beat to combine. Add the milk and beat for another 5-6 minutes.
To assemble the cake:
- Use a large serrated knife to level the top of each cake, if necessary, to create a completely flat surface. Place one layer on your cake stand and spread ¾ cup of frosting evenly on top. Position the second layer on top and evenly cover the top and sides with the remaining frosting.
- The best sprinkles to use in funfetti cake batter are jimmies or quins. I recommend against using nonpareils, as they will likely bleed into the batter.
- The cake must be COMPLETELY cool before assembling and frosting.
- If you don't have buttermilk on hand, you can make your own. Add 1 tablespoon of white vinegar into a liquid measuring cup, then fill with whole milk until you have 1 cup. Allow the mixture to sit 5-10 minutes before using.
- This cake can be made ahead of time. Once the cake layers have baked and cooled completely, cover tightly in plastic wrap and store at room temperature overnight. The frosting may also be made the night before and refrigerated in an airtight container, but I recommend making it fresh the day you are planning to assemble and serve the cake. If you do refrigerate the frosting overnight, allow it to come to room temperature before attempting to decorate the cake. You may need to beat it briefly to achieve that fluffy consistency again.