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+ servings
5 from 1 vote

Gluten Free Funfetti Birthday Cake

by: claire cary

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!
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Prep: 10 mins
Cook: 40 mins
Total: 50 mins



  • ¾ cup softened butter dairy free or regular
  • 1 ⅔ cup sugar
  • 4 large eggs at room temperature
  • 1 ½ tablespoons vanilla extract
  • 1 cup room temperature milk I used almond, regular works too
  • cup greek yogurt I used dairy free, regular works too




  • Preheat the oven to 350 degrees Fahrenheit.
  • Spray and line two 8 inch round cake pans or three 6 inch round cake pans with parchment paper and set aside.
  • 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. 
Serving: 1slice / Calories: 3466kcal / Carbohydrates: 45g / Protein: 5g / Fat: 12g / Saturated Fat: 3g / Fiber: 2g / Sugar: 28g

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