Gluten-Free Confetti Cake
Indulge in the joy of baking with this Gluten-Free Confetti Cake, a colorful dessert that's perfect for celebrations and crafted to suit gluten-free diets. Made with gluten-free all-purpose flour, a touch of xanthan gum for structure, and a generous sprinkle of rainbow sprinkles, this cake delivers both a fluffy texture and vibrant visual appeal. Moist and tender thanks to creamy buttermilk, each slice offers a burst of vanilla flavor topped with silky vanilla buttercream frosting. Quick to prepare in under an hour, this cake is ideal for birthdays, parties, or just a sweet treat to brighten your day. Whether you're gluten-intolerant or simply love a fun, festive dessert, this recipe is sure to become a favorite—deliciously inclusive and stunningly cheerful! Perfect keywords: "gluten-free dessert," "confetti cake," "rainbow sprinkle cake," "easy gluten-free recipe."
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 0.75 cup Buttermilk
- 0.5 cup Rainbow sprinkles
- 0.5 cup Unsalted butter, softened (for frosting)
- 2 cups Powdered sugar
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Whole milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
In a medium bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the rainbow sprinkles with a spatula until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the frosting: In a medium bowl, beat the softened butter with an electric mixer on medium speed until creamy.
Gradually add the powdered sugar, and beat on low speed until well combined.
Stir in the vanilla extract and milk, and beat the mixture on medium speed until the frosting is light and fluffy.
Once the cake is completely cool, spread the vanilla buttercream frosting over the top and sides of the cake.
Decorate with additional rainbow sprinkles on top if desired. Slice and serve!
Nutrition Facts
Calories |
4965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 136.5 g | 682% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 2892 mg | 126% | |
| Total Carbohydrate | 735.2 g | 267% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 560.6 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 374 mg | 29% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
