Gluten-Free Birthday Cake (BEST EVER!)

a slice of birthday cake on a white plate

Meaningful Eats

Gluten-Free Birthday Cake (BEST EVER!)

You'll never need another gluten-free birthday cake recipe! This cake is fluffy and pillowy-soft. Add chocolate buttercream and sprinkles to get the best cake for a special occasion!

Want a gluten-free cake recipe that's perfect for birthdays? This is it! I tested this recipe dozens of times to get it just right!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 25

Cook Time 35

Cooling Time 30

Total Time 1 30

Author Erin Collins

Ingredients

DRY INGREDIENTS:

2 ¼ cups gluten-free 1:1 baking flour 350 grams (Bob's Red Mill or King Arthur Flour)
3 teaspoons baking powder
1 teaspoon salt

OTHER INGREDIENTS:

1 3/4 cups sugar 380 grams
3 eggs
1/2 cup vegetable oil 100 grams
1 tablespoon pure vanilla extract
1 teaspoon lemon juice
1/2 cup sour cream 120 grams (regular or light)
1 cup milk 250 grams (I use 2%)

FOR THE CHOCOLATE BUTTERCREAM FROSTING:

1 cup butter (2 sticks), softened to room temperature
1/2 cup cocoa powder
3 1/2- 4 1/2 cups powdered sugar
1/4 cup ¼ cup heavy cream or milk more as needed to adjust frosting consistency
2 teaspoons pure vanilla extract
pinch salt
Sprinkles for decorating if desired

Instructions

MAKE THE CAKE:

Preheat the oven to 350F. Grease two 8-inch round pans or one 9×13 pan. I also like to line the bottom of the 8-inch round pans with a circle of parchment paper then grease again.
In a medium bowl, whisk together the gluten-free flour, baking powder and salt.
In the bowl of a stand mixer, add the eggs and sugar. Whip on medium-high speed for 3 minutes, until light and fluffy. With the mixer running on low, slowly drizzle in the oil. (You want to do this slowly so you don't lose the air that you've mixed in.) Mix in the vanilla and lemon juice.
With the mixer on low, add ⅓ of the dry ingredients. Mix until incorporated. Add the sour cream and mix to combine. Add another ⅓ of the dry ingredients and continue to mix. Add ½ of the milk followed by the last ⅓ of the dry ingredients. Add the remaining milk and stir until totally combined. (You want to add the dry ingredients alternately with liquid ingredients so the flour absorbs into the batter.)
Pour the batter into the prepared pans. Bake for 35-40 minutes until golden and a toothpick inserted into the center of each cake comes out clean.
If using 8-inch round pans, let the cakes cool in the pans for 15 minutes. Then turn out the cakes onto a wire rack to continue cooling. Cool completely before frosting.

MAKE THE FROSTING:

In a stand mixer (or large bowl to use with a hand mixer), beat the butter on medium speed until creamy, about 2 minutes. Add the cocoa powder and 3 ½ cups powdered sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if the frosting is too sweet. (I recommend adding ⅛ teaspoon.)
If the frosting looks too thick add a little more cream/milk. If the frosting looks too thin add more powdered sugar to get a spreadable consistency.
Frost the cake as desired. Top with sprinkles and enjoy!

Notes

I recommend making two 8-inch round cake pans or one 9×13-inch cake with this gluten-free recipe. These are my favorite 8-inch round cake pans. They are great quality for the price! For a 9×13-inch gluten-free cake I recommend this glass pan.
Gluten-free cake turns out best when you use a high-quality 1:1 gluten-free baking flour. Look for a blend that contains xanthan gum so the cake has the structure it needs.
Funfetti cake? Simply add sprinkles to the batter of this gluten-free birthday cake recipe, and frost with vanilla buttercream frosting rather than chocolate.
You can also use this gluten-free cake batter for cupcake recipes by baking in a muffin pan.
The main trick to amazing chocolate buttercream is to whip the frosting throughly and add a pinch of salt to even out the sweetness. I add a pinch of salt to any frosting I make now!

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