GLUTEN FREE BIRTHDAY CAKE IDEAS RECIPES

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GLUTEN-FREE BIRTHDAY CAKE | BETTER HOMES & GARDENS



Gluten-Free Birthday Cake | Better Homes & Gardens image

Celebrate loved ones with a homemade gluten-free birthday cake. Adapted from our Test Kitchen's popular yellow cake recipe, you won't go wrong with this moist cake topped with buttercream frosting. Turn this into confetti cake by stirring 1/2 to 3/4 cup of sprinkles into the cake batter before pouring into the pans.

Provided by Better Homes & Gardens

Prep Time 25 minutes

Number Of Ingredients 10

2?½ cups Gluten-Free Flour Mix*
2?½ teaspoons gluten-free baking powder
½ teaspoon salt
¾ cup butter, softened
1?¾ cups sugar
3 eggs, room temperature
1?½ teaspoons gluten-free vanilla or vanilla bean paste
1?¼ cups milk
1 Buttercream Frosting
Gluten-free sprinkles

Steps:

Nutrition Facts : Calories 677 calories, CarbohydrateContent 99 g, CholesterolContent 124 mg, FatContent 31 g, FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 19 g, SodiumContent 477 mg, SugarContent 71 g

GLUTEN FREE BIRTHDAY CAKE - EASY GLUTEN FREE FUNFETTI CAKE!



Gluten Free Birthday Cake - Easy Gluten Free Funfetti Cake! image

A fluffy, tender gluten-free funfetti cake recipe that makes the best gluten-free birthday cake. I’ve included instructions for making a three-layer cake and tips on what sprinkles to use. Gluten-free smash cake instructions and dairy-free options included.

Provided by Chrystal

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 16

Number Of Ingredients 13

1 cup (8 oz.) vegetable oil (or oil of choice)
1 1/4 cups (265g) granulated sugar
4 large eggs (220g.), room temperature
3 cups (425g.) all purpose gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour, NOT the Bob's All Purpose GF Flour)
1/2 teaspoon (3 g.) 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
1/2 cup colored sprinkles
1/2 cup (115g) butter (or dairy-free butter)
1 1/2 teaspoons (4g) gluten-free vanilla extract
4 1/2 cups (450g) powdered sugar
1/4 cup (40-60g) milk (or dairy-free milk)

Steps:

  • For the cakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8" or 9" pans with oil; set aside.
  • In a medium mixing bowl combine oil and sugar.
  • Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, milk, and vanilla; beat at medium speed for one minute.
  • Gently fold the sprinkles into the batter.
  • Spoon batter evenly into cake pans. Bake for 30-35 minutes or until the centers springs back when touched and cakes are lightly browned.
  • Let cool in the pan on rack for five minutes. Remove the cakes from the pans onto rack and cool completely before frosting.
  • For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
  • Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

Nutrition Facts : ServingSize 1 slice

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