Gluten-Free Funfetti Cake With Buttercream Frosting

Recipe adapted from Sally's Baking Addiction


    Funfetti Cake

    • {Note: double this recipe for a layer cake!}
    • 1 2/3 cup [aflink u=""]all purpose gluten-free flour[/aflink]
    • 1/2 teaspoon [aflink u=""]baking powder[/aflink]
    • 1/4 teaspoon [aflink u=""]baking soda[/aflink]
    • 1/2 teaspoon[aflink u=""] sea salt[/aflink]
    • 1/2 cup (1 stick) melted unsalted butter
    • 3/4 cup [aflink u=""]organic granulated sugar[/aflink]
    • 1/4 cup [aflink u=""]organic brown sugar[/aflink]
    • 1 large egg
    • 1/4 cup organic vanilla yogurt
    • 3/4 cup organic whole milk (you can sub this for almond, rice, or coconut milk)
    • 1 Tablespoon [aflink u=""]vanilla extract[/aflink]
    • 2/3 cup [aflink u=""]rainbow confetti sprinkles[/aflink]
    • [aflink u=""]Rainbow sprinkles[/aflink], to garnish the top

    Buttercream Frosting

    • 1 cup (2 sticks) unsalted butter, at room temperature
    • 3-4 cups [aflink u=""]organic powdered sugar[/aflink]
    • 1/4 cup organic whole milk (or heavy cream)
    • 2 and 1/2 teaspoons [aflink u=""]vanilla extract[/aflink]
    • pinch of salt


    1. Preheat oven to 350 degrees. Grease a non-stick 9 inch cake pan (or two if you are making a layer cake) generously with butter and set aside.
    2. In a medium bowl, mix together your gluten-free flour, salt, baking powder, and baking soda. Set this mixture aside.
    3. Melt your butter in a large microwave-safe bowl. Whisk in your sugars until there are no lumps. The mixture will be gritty. Whisk in the egg, vanilla yogurt, milk, and vanilla extract until it is well combined.
    4. Slowly mix the dry ingredients into your wet ingredients until there are no lumps. The batter will be thick and kind-of sticky. Slowly stir in the sprinkles, but do not over-mix or else the sprinkles will bleed their color into the batter.
    5. Pour the prepared batter into the greased cake pan(s) and bake for 20 minutes.
    6. After 20 minutes have passed, cover the cake pans loosely with aluminum foil. Bake for an additional 13-17 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
    7. While your cake is cooling, you can start on your frosting. Beat softened butter in your stand mixer on medium speed (if you don't have a stand mixture you can use a hand beater). Beat the butter for 3 minutes or so, or until it is creamy.
    8. While your machine is still running, add powdered sugar, milk, and vanilla. Increase the speed of your machine to high and mix for another 3 minutes.
    9. If your frosting is too thick, add more milk. If it is too thin, add more powdered sugar.
    10. Frost your cooled cake and top with sprinkles. If you are making a layer cake add a layer of frosting to the center of your stacked cake and then frost the outside.
    11. Cake is best enjoyed the day it is baked, but will last for up to five days on the counter in a cake container or in the refrigerator. The cake will become a bit denser with each additional day.


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