My go-to gluten free birthday cake! With a vanilla cake base, lots of sprinkles for a funfetti twist and finished off with a classic dairy free buttercream frosting. The perfect recipe for any celebration!
¾cupsoftened butterdairy free or regular
4large eggsat room temperature
1 ½tablespoonsvanilla extract
1cuproom temperature milkI used almond, regular works too
⅓cupgreek yogurtI used dairy free, regular works too
Add the softened (not melted!) butter and sugar to a bowl or bowl of a stand mixer and beat together for about 1 full minute.
Beat in the remaining wet ingredients, making sure the eggs and milk are at room temperature. If they were in the fridge, microwave the milk for about 30-45 seconds and add the eggs to a bowl of warm water for about 5 minutes to quickly bring to room temp.
Add in the dry ingredients aside from the sprinkles, making sure to spoon and level the flour using dry measuring cups, don't scoop right from the bag.
Whisk together until a smooth batter forms, then fold in the sprinkles.
Add to your prepared pans, trying to make each as even as possible for even baking.
Add to the oven on the center rack and bake for 30-35 minutes for 8 inch cakes or 42-48 for 6 inch cakes. Check with a toothpick for doneness, it should come out mostly clean with a few moist crumbs on it, but it should not be wet.
Remove from the oven and let cool in the pans for 10 minutes, then flip onto a wire rack and let finish cooling at room temperature. Once cool, wrap in plastic wrap and either refrigerate or freeze before frosting.
For 6 inch cakes, I like to put about 1 cup of frosting in between each layer, or 1 1/2 cups for 8 inch cakes, then do a crumb coat, chill the cake, then do a final layer of frosting.
I used Bob's Red Mill 1:1 Gluten Free Baking Flour (blue bag) which I highly recommend for this recipe. You can try a different brand, but I cannot guarantee the results as all blends are different.