Gluten Free Birthday Cake
This gluten free birthday cake is light, moist, and perfect for celebrations. It features a tender crumb, rich flavor, and can be customized with various frosting and filling options.
Ingredients
For the Cake:
- 1 cup 8 oz. vegetable oil (or oil of choice)
- 1 ¼ cups 265g granulated sugar
- 4 large eggs 220g, room temperature
- 3 cups 425g all-purpose gluten-free flour blend (e.g., Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
- ½ teaspoon 3g salt
- 3 teaspoons 12g baking powder
- 1 cup 8 oz. milk (or dairy-free milk of choice)
- 1 teaspoon 2.5g gluten-free vanilla extract
- ½ cup colored sprinkles
For the Frosting:
- ½ cup 115g butter (or dairy-free butter)
- 1 ½ teaspoons 4g gluten-free vanilla extract
- 4 ½ cups 450g powdered sugar
- ¼ cup 40–60g milk (or dairy-free milk)
Instructions
Preheat the Oven
- Begin by preheating your oven to 350°F (180°C). Grease two 8-inch or 9-inch cake pans and line the bottoms with parchment paper. This ensures the cake layers come out smoothly without sticking.
Prepare the Cake Batter
- In a medium mixing bowl, combine the vegetable oil and granulated sugar. Beat the mixture with an electric mixer at medium speed for one minute until the ingredients are well incorporated. Add the room-temperature eggs and beat again for an additional minute to ensure a smooth and fluffy mixture.
Add the Dry Ingredients and Liquids
- Add the gluten-free flour blend, salt, baking powder, milk, and vanilla extract to the mixture. Beat everything at medium speed for one minute until the batter is smooth and free of lumps. Make sure all the ingredients are fully combined.
Incorporate the Sprinkles
- Gently fold the colored sprinkles into the batter. Be careful not to over-mix, as this could cause the colors to bleed into the cake. Stir until the sprinkles are evenly distributed throughout the batter.
Bake the Cake
- Divide the batter evenly between the prepared pans. Bake the cakes in the preheated oven for 30 to 35 minutes. To check if the cakes are done, lightly press the center of each layer; if it springs back, it is ready. You can also insert a toothpick into the center, and it should come out clean.
Cool the Cakes
- Allow the cakes to cool in the pans on a wire rack for about five minutes. After that, carefully remove the cakes from the pans and let them cool completely before frosting. This prevents the frosting from melting due to the warmth of the cake.
Prepare the Frosting
- While the cakes are cooling, prepare the frosting. In a medium mixing bowl, beat the butter and vanilla extract until the mixture is smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Slowly add the milk until the frosting reaches the desired consistency. It should be smooth and spreadable.
Assemble the Cake
- Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake. Ensure a smooth and even layer of frosting for a polished finish.
Notes
utrition Facts (per serving):
- Calories: 500 kcal
- Carbohydrates: 70g
- Protein: 4g
- Fat: 25g
- Saturated Fat: 3g
- Sodium: 200mg
- Potassium: 150mg
- Fiber: 1g
- Sugar: 50g