No Gluten Here Funfetti Cake

vanilla cake with sprinkles
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We are skipping the gluten to make our own no gluten here funfetti cake. Fluffy and flavourful, topped with a gluten free vanilla buttercream, this is a perfect treat for ALL!

RECIPE NOTE: Please select a gluten-free flour blend that includes xanthan gum. An example would be Bob’s Red Mill 1:1 Gluten-Free Baking Flour. If your blend doesn’t include xanthan gum, add 1 teaspoon along with the flour and whisk together before blending with the other dry ingredients.

TOOLS NEEDED FOR THIS RECIPE:

8 inch cake pans

You can also use a 9×13 baking pan

Stand mixer or electric mixer

  

No Gluten Here Funfetti Cake

Course Dessert
Cuisine Comfort Flavour
Keyword gluten free cake

Equipment

  • 2 x 8 inch cake pans or a 9×13 baking dish
  • Electric hand mixer or stand mixer

Ingredients

CAKE INGREDIENTS

  • 2 1/2 c gluten free all purpose flour with xanthan gum included
  • 1 1/2 c granulated white sugar
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 c milk (regular or dairy free)
  • 2/3 c vegetable oil
  • 4 large eggs
  • 2 tsp vanilla
  • 1/2 tsp almond extract (optional)
  • 1/3 c multi coloured sprinkles, plus additional for topping cake **Watkins are labelled GF. Most are GF but check labels to be sure.

GLUTEN FREE VANILLA BUTTERCREAM

  • 4 tablespoons milk, more as needed2 teaspoons clear vanilla extract1/4 teaspoon almond extract, optional
  • 1 c softened room temperature butter
  • 4 c powdered sugar
  • 4 tbsp milk or cream
  • 2 tsp vanilla
  • pinch salt

Instructions

MAKE THE CAKES

  • Whisk together gluten-free flour, sugar, baking powder, and salt in a medium bowl and set aside.
  • In the bowl of your stand mixer, or with an electric hand mixer and large bowl, add milk, oil, eggs, and extracts. Beat this until everything is smooth and combined.
  • Add your dry ingredients into the wet, and mix until smooth.
  • Add 1/3 cup sprinkles. Stir to combine.
  • Divide batter evenly between the two prepared pans and bake at 350F until the cake is golden and a toothpick comes out clean. About 30 minutes.
  • Once the cakes are finished, take out and let cool for about 10 minutes before you turn them out of the pans. If you've used a 9×13 pan, it stays here.

MAKE THE FROSTING

  • In a bowl, cream the butter until it's super fluffy, about 2-3 minutes. You want your butter totally room temperature.
  • One cup at a time, let's add our powdered sugar. Mix each cup in completely before you add the next cup. Repeat until it's all combined.
  • Drizzle in vanilla and a little cream, then mix again. You can add as much cream as needed, until you have the buttercream as fluffy as you wish.
  • Divide between the 2 cakes (if using 2 pans), or spread all over the 9×13. Top with sprinkles and enjoy!

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SOO GOOD! Enjoy! Meg xo

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