Gluten-Free Funfetti Cake

Ingredients

• 2 cups all-purpose gluten free flour ((280 grams) Cup4Cup flour)
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum (only if your flour blend doesn’t already include it)
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¾ cup granulated sugar (350 grams)
• ½ cup unsalted butter
• 1/3 cup vegetable oil
• 4 large eggs (room temperature)
• 1 tablespoon vanilla extract
• 1 cup buttermilk (room temperature. For dairy-free, use unsweteened almond milk)
• ½ cup sprinkles
• 6 cups powdered sugar ((720 grams))
• 1 ½ cups unsalted butter ((340 grams) softened, For dairy-free, use Smart Balance butter)
• 2 to 4 tablespoons milk (for dairy-free, use unsweetened almond milk)
• 2 teaspoons vanilla extract

Steps

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   Spray two 8” round cake pans with non-stick baking spray and line the inside bottoms of the pans with parchment paper. The parchment paper circles inside the bottoms of the pans will help greatly when removing the cakes from the pans. Set aside for now.

3. 3

   In a medium bowl, whisk together gluten free flour, cornstarch, baking powder, xanthan gum (if needed), baking soda, and salt. Set aside for now.

4. 4

   In a large bowl, beat sugar and butter together for 3 minutes on high speed until light and fluffy. It’s important that you beat for the full 3 minutes as you’ll need these light and airy bubbles in the cake batter to ensure it bakes up nice and soft.

5. 5

   Beat the vegetable oil, eggs, and vanilla extract into the butter mixture. Beat on high for a minute until fluffy and light.

6. 6

   Pour half of the dry ingredients into the wet ingredients and beat on low just until combined.

7. 7

   Pour half of the buttermilk into the wet mixture and beat on low just until combined.

8. 8

   Pour the remaining dry ingredients into the wet mixture and beat on low just until combined.

9. 9

   Pour the remaining buttermilk into the wet mixture and beat on low just until combined.

10. 10

    Stir (not beat) the sprinkles into the batter.

11. 11

    Spread the cake batter evenly between the two prepared cake pans. This is a thick cake batter—like the consistency of a thick pudding—so be sure to smooth it out in the cake pan before baking.

12. 12

    Bake for 35 to 37 minutes or until a toothpick inserted into the middle comes out clean.

13. 13

    Leave the cakes in the pans to cool for 10 minutes then transfer cakes out of the pans and onto a wire rack to cool completely.

14. 14

    Layer and decorate the cakes with your favorite frosting. If you’d like a delicious buttercream frosting recipe, continue reading.

15. 15

    Buttercream: Combine all buttercream ingredients into a large bowl and beat on high speed for 5 minutes until light and fluffy. Start with 2 tablespoons of milk in the recipe and continue to add milk (by the tablespoon) until desired consistency is reached.

16. 16

    Cake can be wrapped in food-safe plastic wrap and stored in the fridge for up to 4 days.