Gluten-Free Birthday Cake
Published
This gluten-free birthday cake is light, fluffy, and packed with colorful sprinkles, making it the ultimate celebration cake. I love how easy it is to whip up with just a few simple ingredients, and the rich chocolate buttercream takes it to the next level. If you’ve been searching for the perfect gluten-free yellow cake, this is it—one bite and you’ll never miss the boxed mix again.
Birthdays call for sprinkles, and this cake delivers. I always make this funfetti-style cake for special occasions, and it’s a huge hit every time. The soft vanilla cake is packed with sprinkles, and the creamy chocolate buttercream makes it even more irresistible. Plus, it’s so simple to make—you can check out the step-by-step video to see just how easy it is.
Gluten-Free Birthday Cake
Ingredients
- 2/3 cup unsalted butter, softened, dairy-free use Smart Balance butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 2 1/4 cups gluten-free all-purpose rice flour blend with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 3 1/2 teaspoons gluten-free baking powder
- 1/2 teaspoon salt
- 2 cups milk, dairy-free use unsweetened almond milk, cashew or coconut milk
- 1/4 cup gluten-free sprinkles, (optional)
Chocolate Butter Cream
- 1 cup unsalted butter, softened, dairy-free use Smart Balance Butter
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 cup cocoa powder
- 1/8 teaspoon salt
- 4 cups powdered sugar
- 3 tablespoons milk, dairy-free use unsweetened almond milk, cashew or coconut milk
Instructions
- Preheat oven to 350°F . Cut parchment paper for the bottom of your two 8-inch cake pans and spray with gluten-free cooking spray.
- In a large bowl cream the butter and sugar until smooth.
- Add eggs and vanilla extract and mix until fully combined and smooth.
- Add gluten-free flour, baking powder, and salt and mix until combined.
- Pour in milk and mix for 2 minutes on medium until batter is smooth.
- Stir in the gluten-free sprinkles. (optional)
- Pour the cake batter into the lined cake 8-inch cake pans.
- Bake the cake for 25-30 minutes. Please watch your oven because all ovens are different. Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
- Allow the cakes to completely cool before frosting. I like to use a baking cooling rack.
- Make the chocolate buttercream using the steps below.
Chocolate Buttercream
- In a large bowl, cream butter until smooth.
- Add the pure vanilla extract and pure almond extract and mix until fully combined.
- Add the cocoa powder and mix until fully combined.
- Add the powder sugar 1 cup at a time and mix until fully combined.
- Add the milk and beat until smooth and spreadable.
Notes
- *Not all brands of sprinkles are gluten-free, so make sure to check the labels. I normally buy either Wilton or Walmart’s Great Value brands of sprinkles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Birthday Cake Step by Step
Gather the Ingredients: Gather all the ingredients together.
Prepare the Pans and Oven: Preheat the oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment paper and lightly coat them with gluten-free cooking spray. Trace the bottoms of the cake pans with a pencil and cut them out with scissors to have them fit perfectly!
Cream Butter and Sugar: Using a stand or hand mixer, cream ⅔ cups unsalted butter (or dairy-free alternative) and 1 ½ cups granulated sugar together until smooth.
Add Eggs and Vanilla: Mix in 3 large eggs and 1 tbsp pure vanilla extract until smooth and fully combined.
Combine Dry Ingredients: Add in 2 ¼ cups gluten-free flour, 3 ½ tsp gluten-free baking powder, and ½ tsp salt. Keep mixing until combined.
Incorporate the Milk: Pour in 2 cups milk (or dairy-free alternative) and mix on medium for 2 minutes, until the batter is smooth.
Fold in Sprinkles (Optional): Using a spatula, gently fold in the sprinkles until evenly distributed (if you’re using them in the batter).
Fill the Pans: Divide the cake batter evenly between the prepared 8-inch cake pans.
Bake and Cool the Cakes: Bake for 25-30 minutes, keeping an eye on your oven as baking times may vary. Check for doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready. The edges should also start pulling away from the sides of the pan. Cool the cakes for 10 minutes in the pans, then flip them onto metal cooling racks to cool completely before frosting.
Make the Chocolate Buttercream: Using a hand or stand mixer, beat 1 cup of unsalted butter until smooth.
Add the Extracts: Pour in 2 tsp pure vanilla extract and ¼ tsp pure almond extract and mix until combined.
Add the Chocolate: Add 1 cup of unsweetened cacao powder and mix until fully incorporated.
Gradually add in Powdered Sugar: Gradually add 4 cups of powdered sugar, one cup at a time, mixing well after each addition.
Finish the Buttercream: Pour in 3 tbsp milk (or dairy-free alternative) and continue beating until you have a smooth and spreadable frosting.
Assemble and Decorate: Spread a layer of frosting between the fully cooled cake layers. Cover the entire cake with chocolate buttercream. Add extra sprinkles on top for a festive finish.
Slice and Serve: Cut into slices and enjoy!
Serving Suggestions
I love making this gluten-free birthday cake for celebrations, whether it’s a birthday, anniversary, or just a special gathering with family and friends. It’s perfect for any occasion that calls for something sweet and festive. I also like to bake it ahead of time for events since it stays moist and delicious even the next day. Whether it’s the centerpiece of a party or a fun weekend treat, this cake always brings a little extra joy to the table.
Storage Instructions
Freeze cakes by wrapping them in plastic wrap, then aluminum foil, and place them in a freezer bag. They keep for up to 3 months. To thaw, leave wrapped at room temperature for 2-3 hours or overnight in the refrigerator for best results.
Store leftover gluten-free birthday cake in an air-tight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Can I make this cake batter the night before to leave in the fridge and bake in the morning?
Hi Lauren, You can for up to 24 hours. Keep in mind that it might lead to a slightly denser cake.
the cake was very good, the only gluten free mix i found was Robin Hood.
it was for my 65 birthday.
I make your chocolate cake recipe with regular flour as I need dairy free. It works fine!!
This turned out to be an excellent cake. I used bob’s red mill gluten free flour, earth balance butter, unsweetened almond milk and even swerve granulated sugar substitute and I loved this cake! Had to add some baking time but I used 3 6in pans.
This cake is amazing! It is so moist and tender and just a delight to eat! My fam loves it, too! I love it because its so easy to modify! I added rootbeer for rootbeer float cupcakes and it was absolute DELISHISNESS!
Am I able to make cupcakes with this recipe? I loved the cake, but a friend of mine would love to have cupcakes made and I don’t want to find a different recipe if I don’t have to!
Hi Dorian! Yes you could use this cake recipe to make cupcakes. The will bake for less time, so please keep an eye on them. I am so happy to hear that you love teh cake recipe.
Love this recipe! I use it all the time. Have a quick question, is it possible to make this egg free? I needing to make an egg free gf vanilla cake
I am so happy that you love the recipe Leann! When I bake egg-free I use the Bob’s Red Mill gluten-free egg replacer. I have not tried it with this recipe. If you try it please let me know how it turns out.
I use applesauce as a replacement and it works great. 1 egg equals 1/4 a cup of unsweetened applesauce. It is delicious!
It is fast and easy to make.
This cake is delicious. Have you ever made it with Lakanto granulated sugar for the cake and Lakanto powdered sugar for the frosting?
Also, I am intolerant to tree nuts and lactalbumin (whey protein) so I couldn’t use the almond milk or regular milk. But, I can have Organic Valley heavy whipping cream, so for the milk, I used half water and half heavy whipping cream. It turned out amazing!
I am so happy that you enjoyed the cake! I have not tried baking with Lananto products. If you try the recipe with the sugar alternative please let em know how it turned out. Thank you!
I made the cake portion of this recipe. Because I used a homemade gluten free flour that contained sorghum I added 1/4c extra flour per each cup called for in the recipe. So I added 1/2c to the recipe, totally 2-3/4c. It turned out great! Brought it to a friends hang out and everyone enjoyed it. 😀 Thank you for the recipe!
I made this cake gluten and dairy free. I used bobs red mill 1:1 flour and earth balance vegan butter sticks. Batter seemed very watery and ended up baking it for 50 minutes. Not bad! Also made frosting, very good but does not need almond extract in my opinion. Thanks for the recipe!
Hi Christine! I am so glad that you enjoyed the cake. The batter was watery because the Bob’s red Mill 1:1 flour has sorghum in the blend and does not absorb liquid the same as the Pillsbury gluten-free flour that I bake with. You are so welcome I love sharing the recipes I make for my family and helping others.
The cake was good! I made it for my brother’s birthday yesterday. It tasted great, but it was a little but too moist, but other than that, it was yummy! Thank you Audrey. ?
Excellent! I shared it with family and friends, whether gluten-free or not!