Gluten Free Funfetti Birthday cake

Prep Time 10 mins
Cook Time 5 mins
Cooling Time 5 mins
Total Time 20 mins
Cooking Method:
Difficulty: Intermediate
Cooking Temp: 280  C
Servings: 8
Estimated Cost: 25
Calories: 280 kcal
Best Season: Suitable throughout the year
Ingredients
    GF Vanilla Cake
  • 1 ½ Cups GF 1:1 Flour Blend (192g)
  • ½ Cup Oat flour (Packed) (60g)
  • ½ Cup White Rice Flour (Packed) (60g)
  • ⅓ Cup Millet Flour (45g)
  • 1 ½ Tsp Xanthan Gum (Omit if 1:1 blend contains Xanthan)
  • 2 Tsp Baking powder
  • ¼ Tsp Baking Soda
  • ½ Tsp Salt
  • ¾ Cup Unsalted Butter, Softened (165g)
  • 2 Cups Granulated Sugar (440g)
  • 4 Large Eggs, Room Temp.
  • 2 Tbs Vanilla Bean Paste
  • 1 ⅓ Cups Buttermilk, Room Temp. ((Add 1Tbs + 1Tsp of ACV to any milk you have, let sit for 10-15 minutes) 320ml)
  • ½ Cup Jimmie Sprinkles
  • ¼ Cup Crushed GF Cookies
    • Butter Cream
  • 1 ½ Cup Unsalted Butter, Softened (300g)
  • 5 Cups Powdered Sugar (600g)
  • 4 Tbsp Heavy Cream
  • 2 Tsp Vanilla Bean Paste
    • Cake Truffles
  • 4 oz of White Chocolate
  • ½ Tbs 0f Coconut Oil
  • ½ Cup Sprinkles
Preparation
  1. 1
    GF Vanilla Cake
    1. Add the Apple Cider Vinegar to the milk and let it sit for 10-15 minutes while you prep the other ingredients.
    2. Get out your flours for the gluten free flour blend.
    3. Sift together the GF 1:1 flour blend, Oat flour, White Rice four, Millet Flour, Baking Soda, Baking Powder, and Salt in a bowl. Set aside.
    4. In a separate bowl, using a stand mixer or hand mixer, cream the butter and sugar together until it has a whipped texture.
    5. Next add in the eggs, one at a time.
    6. Then add in the vanilla extract, or vanilla bean paste, mix until all ingredients are combined.
    7. Add in half the buttermilk mixture, then half of the four blend, alternate each until all ingredients are incorporated into the wet ingredients.
    8. Lastly remove the mixing bowl from the stand, or remove your hand mixer, and fold in the sprinkles, use more or less to your liking.
    9. Pour 2 ⅓ cups (525g) of batter into three 6” cake rounds. Then take the remaining batter and place it into a 9x9 square cake pan. Bake the 6” rounds for 35 minutes and bake the 9x9 square for 25 minutes. Be sure to do the toothpick test to see if they are done in the middle.
  2. 2
    Vanilla Bean Buttercream
    1. Beat 1 ½ Cup (226g) unsalted butter, until smooth.
    2. Add in 5 cups (600g) powdered sugar,, scoop the powdered sugar into the measuring cup instead of packing and leveling the powdered sugar, 1 cup at a time, mixing on low speed until combined.
    3. Add in 2 Tbs heavy whipping cream, 2 Tsp vanilla bean paste. Once all combined, whip on high speed for 10 minutes, or until the frosting has stiff but airy peaks
  3. 3
    Cake Truffles
    1. Once the 9x9 square cake is done baking, remove from pan and add into a bowl. Break it into small pieces. Add ¼ cup of buttercream to the dish and mix it into the broken up cake.
    2. After the cake and buttercream is mixed together take a scoop of the mixture and roll into half inch rounds.
    3. Cool the rolled truffles in the refrigerator for 1-2 hours or for 30 minutes in the freezer, this will allow them to firm.
    4. Melt white the white chocolate in a microwave safe bowl using 30 second intervals until it completely melted. Then add in coconut oil and mix until silky.
    5. Stick toothpick in the center of the cake truffles that were removed from the refrigerator and dip them into the
      white chocolate.
    6. Dip, or roll, them into sprinkles.
    7. Place in the refrigerator for 30 minutes.
  4. 4
    Cake Assembly
    1. Get a bag and crush the GF cookies into small pieces.
    2. Layer a thin amount of frosting onto a plate or a cake turntable. Add the first cake layer, then apply a layer of buttercream. Add in half the crushed cookie mixture.
    3. Add the second layer of the cake and repeat step 2.
    4. Add the third layer of the cake and place the cake in the refrigerator for 30 minutes.
    5. After the cake is set, add a thin layer of buttercream to the outside of the cake.
    6. Add frosting swirls to the top, cookie pieces and truffles.
    7. Top with the cake truffles.
Note

This Gluten-Free Funfetti Birthday Cake is best enjoyed fresh on the day it's made to savor the fluffy cake and creamy buttercream. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best taste and texture.

Enjoy the ultimate celebratory treat that's both fun and gluten-free!

Keywords: Gluten-Free, Celebration Cake, Easy Funfetti Cake

Thank you for trying out this recipe! We hope you enjoy making and sharing this delightful treat with your loved ones.