Description
A delicious gluten-free cake filled with colorful sprinkles, perfect for any celebration!
Ingredients
Scale
- 3 cups gluten free all purpose flour blend (420g)
- 1 tsp xanthan gum
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 cup butter, room temperature (226g)
- 2 cups white granulated sugar (400g)
- ⅓ cup vegetable oil or another neutral flavored oil (80ml)
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- ¾ cup plain yogurt (180ml)
- 1 cup whole milk (240ml)
- ¾ cup rainbow sprinkles, ensure gluten free (135g)
- 1 ½ cups butter, room temperature (340g)
- 5 cups powdered sugar (625g)
- ⅓ cup whipping cream (80ml)
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 350°C (177°C). Grease and line the bottoms of three 8 inch round cake pans. Set aside.
- In a large mixing bowl: whisk & sift together flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
- In a different large mixing bowl with a handheld mixer or in a stand mixer with a fitted paddle attachment: Beat butter and sugar on a medium-high speed for about 3-5 minutes until fully combined into a fluffy, pale mixture. Make sure to stop and scrape down the sides of the bowl every so often.
- Add the oil and mix on a medium speed until combined. Then add eggs one at a time, thoroughly mixing after each addition.
- Add the yogurt and vanilla extract.
- Next, add the flour mixture and milk in alternating intervals like so: flour, milk, flour, milk, flour. Gently mix batter in between each addition. Make sure to scrape down the bottom and sides of the bowl as needed. Fold in the sprinkles.
- Pour the batter into the prepared cake pans then spread out in an even layer. Bake for 27-30 minutes. To check for doneness, insert a knife or toothpick into the centre of the cake. If it comes out clean it’s done.
- Run a knife along the edge of the cake pans to loosen the cake from the sides then flip over onto a wire rack to finish cooling. Make sure to fully cool the cake layers before frosting.
- Beat butter on high for a minute or two until pale and fluffy with a hand mixer or in a stand mixer.
- Add sugar, vanilla, and cream to the bowl and mix on a low speed until mostly combined then increase speed and mix on high for 2 minutes on thick and creamy. Add more sugar if the frosting is too sticky and add more cream if it’s too thick/dry.
- Place one cake layer on a cake stand or serving plate. Add about 1 cup of frosting and spread over the top in an even layer. Repeat with the second layer, spreading about 1 cup frosting over the top of the cake. Add the last layer then frost the top and sides of the cake. Add more sprinkles if you like.
- Slice and serve right away or save for later. You can leave this cake, covered at room temperature for a few days, but it depends on your kitchen temperature so you may prefer keeping it in the fridge (up to 5 days). If stored in the fridge, I recommend you let it sit at room temp for about 30 minutes before serving for best flavor.
Notes
- Ensure all ingredients, especially the sprinkles, are gluten-free.
- For a richer flavor, let the cake layers cool completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 40g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg