This blog may contain affiliate links from which I earn a small commission. 

In our home, the birthday person gets to pick their cake flavors. And while most of the crew picks chocolate or cookies and cream, Bennett will always be the one to pick a funfetti. And truth be told, it’s one of my favorites too. I feel like a funfetti cake is the quintessential birthday cake, and holds so beautifully the childhood nostalgia of 90’s birthday parties. So I love carrying that on, into my own children’s childhood! 

This gluten-free funfetti cake is the ultimate celebration dessert — soft, buttery, and bursting with colorful sprinkles in every bite. Made with a balanced gluten-free flour blend, sour cream for moisture, and a silky smooth vanilla buttercream, it’s the kind of cake that makes any occasion feel special. Whether you’re baking it for a birthday, a milestone, or simply to brighten the week, this cake delivers that classic bakery flavor and fluffy texture — all without the gluten.

Why You Will Love This Cake:

• It’s soft, fluffy, and perfectly moist. Each bite has that tender bakery-style crumb — the kind you’d never guess is gluten-free.
• Classic funfetti flavor with a grown-up twist. Sweet vanilla and buttery richness meet pops of colorful sprinkles for pure celebration in every slice.
• No grit or dryness. Thanks to sour cream, milk, and a balanced gluten-free flour blend, the texture is light, smooth, and never chalky.
• Stable, creamy buttercream. The frosting is rich but not overly sweet, spreading beautifully for smooth finishes or swirled designs.
• Perfect for any celebration. Whether it’s a birthday, baby shower, or “just because” bake, this cake brings instant joy and color to the table.
• Make-ahead friendly. The layers bake up beautifully in advance, and the frosting stays fluffy and pipeable even after chilling.

Ingredients:

For the Cake

• Sugar & Fat
  • 2 1/4 cups granulated sugar – Adds sweetness and helps create a light, tender crumb.
  • 15 tablespoons unsalted butter, softened to room temperature – Softened butter creams easily with sugar, creating air pockets that give the cake its fluffy texture.
• Wet Ingredients
  • 1 1/2 cups sour cream (full-fat preferred) – Adds moisture, richness, and a subtle tang that balances the sweetness.
  • 1/2 cup milk (room temperature, whole milk or 2%) – Helps thin the batter slightly for even mixing and a moist crumb.
  • 2 large eggs, room temperature – Bind the ingredients together and add richness.
  • 6 large egg whites, room temperature – Create a light and airy texture while keeping the cake tender and white in color.
  • 3 teaspoons pure vanilla extract – Use high-quality vanilla for the best flavor in this classic funfetti cake.
• Dry Ingredients
  • 3 cups gluten-free all-purpose flour blend – Use a blend that includes rice flour, potato starch, and tapioca starch for best texture. I recommend King Arthur Measure for Measure or Cup4Cup.
  • 9 tablespoons potato starch – Adds lightness and structure, keeping the cake soft and fluffy rather than dense.
  • 1 tablespoon guar gum (omit if your flour blend already contains xanthan gum or guar gum) – Acts as a binder and helps hold the cake together.
  • 1 tablespoon baking powder – Gives the cake rise and volume. Make sure it’s aluminum-free for a clean taste.
  • 3/4 teaspoon baking soda – Works with the sour cream and milk to help the cake rise and stay tender.
  • 1 teaspoon salt – Enhances flavor and balances the sweetness.
• Add-In
  • 1 cup sprinkles (naturally colored preferred) – Fold these in at the very end. Use jimmies (the long, thin kind) rather than nonpareils to prevent color bleeding throughout the batter.

For the Buttercream

• ?3 sticks (1 1/2 cups) unsalted butter, softened to room temperature – The butter should be soft enough to leave a slight indent when pressed but not melty. Room-temperature butter ensures a creamy, lump-free texture and helps the frosting whip up light and fluffy.
• ?2 pounds (about 7–8 cups) powdered sugar, sifted – Sifting removes any clumps for a silky-smooth buttercream. Gradually add the sugar while mixing to avoid a grainy texture and to control sweetness.
• ?1 tablespoon pure vanilla extract – Adds depth and warmth to the frosting. You can substitute part of it with almond extract (¼ teaspoon) if you want a bakery-style flavor.
• 1/2 teaspoon fine sea salt – Balances the sweetness and enhances the butter and vanilla flavor.
• ?3–4 tablespoons heavy cream (room temperature) – Start with 3 tablespoons and add more as needed to reach your desired consistency. Heavy cream creates a light, velvety texture that’s easy to spread or pipe.

Instructions:

Prepare the Pans & Preheat

1. Prepare your cake pans by lining the bottoms with parchment paper rounds. Lightly grease the sides and parchment with nonstick spray or butter to ensure easy release.
   • You can use either three 8-inch pan or three 9-inch cake pans.
   • If using 9-inch pans, your layers will be slightly thinner and may bake a few minutes faster.
2. Preheat your oven to 350°F (175°C) and position your oven racks in the center of the oven for even baking.

Make the Cake Batter

3. In a stand mixer fitted with the paddle attachment, cream together the softened butter and sugar on medium speed until light, fluffy, and pale in color — about 3–5 minutes.
   • Stop halfway through (around the 2-minute mark) to scrape down the sides and bottom of the bowl to ensure everything mixes evenly.
   • The mixture should look creamy and slightly whipped.
4. In a medium mixing bowl, whisk together the eggs, egg whites, sour cream, milk, and vanilla extract until smooth and fully combined. This mixture should be slightly thick and uniform in texture.
5. In a separate large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, potato starch, guar gum (if using), and salt until everything is evenly distributed.
   • Whisking first ensures the leavening agents are evenly mixed throughout the flour for a consistent rise.
6. With the mixer on medium-low speed, alternate adding the wet and dry ingredients to the creamed butter-sugar mixture.
   • Begin with 1/3 of the wet ingredients, then add 1/3 of the dry ingredients, and continue alternating.
   • Start and end with the wet mixture.
   • Mix just until each addition is incorporated — avoid overmixing to keep the crumb light and tender. Scrape the sides of the bowl periodically. 
7. Once all ingredients are combined, stop the mixer and scrape the sides and bottom of the bowl. The batter should be smooth, thick, and slightly glossy.

Add the Sprinkles

8. In a small bowl, toss the sprinkles with about 1 tablespoon of gluten-free flour to prevent them from sinking to the bottom of the cake layers.
9. Using a rubber spatula, gently fold the sprinkles into the batter until evenly distributed. Be careful not to overmix — you want to keep the batter airy and avoid streaks of color bleeding from the sprinkles.

Bake the Cakes

10. Divide the batter evenly between the prepared cake pans. Use a kitchen scale or digital scales if you want perfectly even layers, or simply eyeball it with a large scoop.
11. Smooth the tops with an offset spatula or angled icing spatula so the cakes bake evenly.
12. Bake for 15 minutes, then rotate the pans 180° to ensure even browning. Continue baking for another 12–15 minutes, or until the tops are lightly golden and a toothpick inserted in the center of the cake comes out with just a few moist crumbs (no wet batter).
13. Remove the pans from the oven and cool for 15 minutes on a wire rack. Remove the piece of parchment paper. 
14. Carefully run a knife around the edges, then invert the cakes onto the rack, peeling off the parchment paper. Let them cool completely before frosting — this prevents the buttercream from melting or sliding off.

Make the Buttercream

15. In a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed for about 2 minutes, until pale, smooth, and creamy.
16. Gradually add the powdered sugar, 1 cup at a time, beating on low after each addition to prevent it from puffing out of the bowl. Scrape down the sides as needed.
17. Add the heavy cream, vanilla extract, and salt, and mix on low until incorporated.
18. Increase the mixer speed to medium-high and beat for 5 minutes until the buttercream is light, fluffy, and almost white in color.
19. If the frosting is too thick, add more cream, 1 tablespoon at a time.
20. If it’s too soft, add a few extra tablespoons of powdered sugar until it reaches your desired consistency.

Assemble & Decorate the Cake

1. Level the Cake Layers (Optional but Recommended)
   • Once your cakes are completely cool, use a large serrated knife or a cake leveler to trim the tops so they’re even and flat.
   • This helps the layers stack neatly and prevents the cake from leaning or sliding.
   • Tip: Chill the layers for 30–45 minutes before trimming — slightly cold cakes are easier to handle and produce less crumb.
2. Prepare Your Work Surface
   • Place a small dollop of buttercream in the center of your cake stand or serving plate.
   • Set your first cake layer on top — the buttercream helps “glue” it in place.
3. Add the Filling Between Layers
   • Spread about 1 to 1 ½ cups of buttercream evenly across the first layer using an offset spatula.
   • Start from the center and work outward, keeping the frosting layer even and smooth.
   • Repeat with the second cake layer, adding more buttercream, then place the third layer on top (bottom side up for a perfectly flat top).
4. Crumb Coat the Cake
   • Apply a thin layer of buttercream all over the cake to trap any loose crumbs.
   • Don’t worry if it looks rough — this is just the base layer.
   • Chill the cake in the refrigerator for 20–30 minutes until the crumb coat is firm to the touch.
5. Final Frosting Layer
   • Once chilled, add your final layer of buttercream.
   • Use a large offset spatula or bench scraper to spread it smoothly across the top and sides.
   • For a rustic look, leave some visible swirls; for a sleek bakery finish, smooth the sides while slowly turning the cake stand.
6. Decorate
   • Add extra sprinkles around the sides or over the top while the frosting is still soft so they stick easily.
   • For a polished finish, pipe decorative swirls or rosettes around the top edge using a piping bag fitted with a large star tip (such as Wilton 1M), then sprinkle more funfetti over the top.
   • Optional: Add a few dollops of frosting and press small gluten-free cookies or colorful meringues on top for a celebratory look.
7. Chill & Serve
   • Refrigerate the finished cake for at least 30 minutes before slicing — this helps the layers set and makes clean cuts easier.
   • Before serving, let it sit at room temperature for about 15–20 minutes so the frosting softens and the flavor shines.

Favorite Baking Utensils

1. Caraway Cake Pans
2. Natural Dye Rainbow Sprinkles
3. Gluten Free Flour Blend

Perfect Pairings

• Vanilla Bean Ice Cream – The cool creaminess pairs beautifully with the buttery cake and sweet sprinkles.
• Fresh Berries – Strawberries, raspberries, or blueberries add a pop of freshness and balance the sweetness.
• Sparkling Lemonade or Champagne – A light, bubbly drink makes this cake feel extra festive — perfect for celebrations!
• Chocolate Ganache Drizzle – Add a drizzle between layers or over the top for a rich, indulgent twist.
• Whipped Cream & Sprinkles – A dollop of whipped cream topped with extra sprinkles makes for a fun, party-ready presentation.
• Cupcake Conversion – Turn this recipe into adorable cupcakes for birthdays or events — same batter, just bake 18–20 minutes at 350°F.

Storage

Room Temperature:

• The frosted cake can be kept at room temperature for up to 2 days, covered with a cake dome or lightly wrapped in plastic wrap.
• Make sure your kitchen is cool (below 72°F) to prevent the buttercream from softening too much.

Refrigerator:

• For longer storage, refrigerate the cake for up to 5 days.
• Cover it tightly to prevent it from drying out. Before serving, let the cake sit at room temperature for 20–30 minutes so the frosting softens and the flavors shine again.

Freezer:

• Unfrosted cake layers can be wrapped tightly in plastic wrap and then aluminum foil, and stored in the freezer for up to 2 months.
• When ready to use, thaw the layers in the refrigerator overnight, then bring them to room temperature before frosting.
• Frosted cake slices can also be frozen — wrap each slice individually in plastic wrap, then store in an airtight container. Thaw in the fridge and enjoy within a few months.

Pro Tip:
For the freshest flavor, if you’re making the cake ahead for a celebration, bake and freeze the layers a few days in advance, then frost the cake the day you plan to serve it.

Check out the recipe card below to make this delicious gluten free funfetti cake for your next birthday celebration! 

No ratings yet

The Best Gluten-Free Funfetti Birthday Cake Recipe

This gluten-free funfetti cake is the ultimate celebration dessert — soft, buttery, and bursting with colorful sprinkles in every bite. Made with a balanced gluten-free flour blend, sour cream for moisture, and a silky smooth vanilla buttercream, it’s the kind of cake that makes any occasion feel special. Whether you’re baking it for a birthday, a milestone, or simply to brighten the week, this cake delivers that classic bakery flavor and fluffy texture — all without the gluten.

Print Recipe

Prep Time:20 minutes mins

Cook Time:23 minutes mins

Ingredients

For the Cake

• 2 1/4 cup sugar
• 15 tablespoons butter softened
• 1 1/2 cups sour cream
• 1/2 cup milk
• 2 eggs room temp
• 6 egg whites room temp
• 3 tsp vanilla
• 3 cups gluten free all purpose flour blend
• 9 tablespoons potato starch
• 1 tbsp guar gum omit if blend already has a binder
• 1 tbsp baking powder
• 3/4 tsp baking soda
• 1 tsp salt
• 1 cup rainbow sprinkles

For the Frosting

• 3 sticks salted butter softened
• 2 pounds powdered sugar
• 1 tbsp vanilla
• 3 tbsp heavy cream
• 1/2 tsp salt

Instructions

For the Cake

• Prepare cake pans by lining the bottoms with parchment paper. You can use either three 8? cake pans, or three 9? cake pans. Preheat the oven to 350 degrees.
• In a standing mixer, whisk butter and sugar until light and airy. Approximately 3-5 minutes, stopping at 2 minutes to scrap down the sides.
• In a separate bowl, whisk together the egg, egg whites, sour cream, milk and vanilla.
• In a third bowl, whisk together the GF flour, baking powder, baking soda, potato starch, guar gum and salt.
• Set the mixer to medium/low speed, and alternate adding the wet and dry ingredients to the butter and sugar mixture, starting and ending with the wet ingredients.
• Once combined, turn off the mixer. The batter will be smooth and thick.
• Divide the batter evenly between the cake pans and use the angled icing spatula to smooth the batter into a flat layer.
• Pop the cake pans into the oven and prep your frosting while you wait for these beauties to bake! Bake for 15 minutes, rotate, then bake another 15 minutes. When cakes are golden brown, and you can insert a toothpick into the middle with only crumbs sticking to it – they are ready!
• Let cakes cool for 15 minutes before removing from the cake pans. Place the cakes on a cooling rack. They must be completely cool before adding frosting to the cakes.

For the Frosting

• In a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed for about 2 minutes, until pale, smooth, and creamy.
• Gradually add the powdered sugar, 1 cup at a time, beating on low after each addition to prevent it from puffing out of the bowl. Scrape down the sides as needed.
• Add the heavy cream, vanilla extract, and salt, and mix on low until incorporated.
• Increase the mixer speed to medium-high and beat for 5 minutes until the buttercream is light, fluffy, and almost white in color.
• If the frosting is too thick, add more cream, 1 tablespoon at a time.
• If it’s too soft, add a few extra tablespoons of powdered sugar until it reaches your desired consistency.

For the Assembly

• Place a small dollop of buttercream in the center of your cake stand or serving plate, and place the first cake layer onto the cake stand or round.
• Spread about 1 to 1 ½ cups of buttercream evenly across the first layer using an offset spatula. Start from the center and work outward, keeping the frosting layer even and smooth.
• Repeat with the second cake layer, adding more buttercream, then place the third layer on top (bottom side up for a perfectly flat top).
• Apply a thin layer of buttercream all over the cake to trap any loose crumbs. Don’t worry if it looks rough — this is just the base layer.
• Chill the cake in the refrigerator for 20–30 minutes until the crumb coat is firm to the touch.
• Once chilled, add your final layer of buttercream. Use a large offset spatula or bench scraper to spread it smoothly across the top and sides. For a rustic look, leave some visible swirls; for a sleek bakery finish, smooth the sides while slowly turning the cake stand.
• Add extra sprinkles around the sides or over the top while the frosting is still soft so they stick easily.
• For a polished finish, pipe decorative swirls or rosettes around the top edge using a piping bag fitted with a large star tip (such as Wilton 1M), then sprinkle more funfetti over the top. Or add a few dollops of frosting and press small gluten-free cookies or colorful meringues on top for a celebratory look.
• Refrigerate the finished cake for at least 30 minutes before slicing — this helps the layers set and makes clean cuts easier. Before serving, let it sit at room temperature for about 15–20 minutes so the frosting softens and the flavor shines.

Servings: 20 people