Gluten Free Funfetti Birthday Cake

Ingredients

• 400 grams unsalted butter (room temperature.)
• 300 grams sugar
• 6 large eggs (room temperature.)
• 400 grams gluten free all purpose flour (+ 1 tablespoon to coat sprinkles)
• 3 teaspoons baking powder (check that the baking powder is gluten free as some brands may contain gluten.)
• 1/4 teaspoon salt
• 1/2 teaspoon xanthan gum (omit if the flour blend already contains xanthan gum.)
• 1 tablespoon vanilla extract
• 100 grams gluten free sprinkles
• 500 grams unsalted butter (room temperature)
• 800 grams powdered sugar
• 1/8 teaspoon salt
• 6 tablespoons heavy cream
• 2 teaspoons vanilla extract
• 60 grams gluten free sprinkles for decorating
• food coloring (optional for decoration)

Instructions

1. 1

   --- How to make gluten free funfetti cake ---

2. 2

   Combine flour, baking powder, salt, and xanthan gum in a medium-sized bowl and leave it aside.

3. 3

   In a large bowl with a handheld mixer or using a stand mixer, whip the sugar and butter together until they become smooth and fluffy. Scraping the sides of the bowl with a rubber spatula as needed to ensure that it is all fully incorporated. (Creaming the butter and sugar will take around 3-5 minutes on high speed) It's ready when the mixture is pale in color, and it looks light and fluffy.

4. 4

   Add the eggs and vanilla extract to the creamed butter and sugar mixture until they are fully combined.

5. 5

   Add the flour mixture to the stand mixer, on a lower speed mix until it's thoroughly incorporated.

6. 6

   In a separate bowl, coat the sprinkles with 1 tablespoon of flour (This will help them keep their place in the cake batter and prevent them from sinking).

7. 7

   Pour the sprinkles into the cake batter and fold them in gently until they are evenly combined.

8. 8

   Set the bowl aside for 15 minutes to let the batter rest. Preheat the oven to 170°C/325°F/Gas Mark 3. Line three 8-inch cake pans with parchment paper.

9. 9

   Divide the cake batter between the cake pans and spread it out evenly within the pan (weighing each pan can ensure that the cake batter has been evenly distributed).

10. 10

    Place the cake pans in the oven and bake for approximately 20 - 25 minutes. Insert a skewer into a cake after this time. If it comes out clean it's ready, if not leave it in slightly longer. Transfer to a cooling rack and leave to cool.

11. 11

    --- How to make the vanilla buttercream frosting ---

12. 12

    Using a hand or a stand mixer, beat the butter on high speed until it becomes fluffy and lightens in color for approximately 5 minutes.

13. 13

    Then gradually add the powdered sugar into the butter a few tablespoons at a time until it's fully blended.

14. 14

    Pour in the cream, add the salt, and vanilla extract to the buttercream, then mix thoroughly until it becomes smooth and thick.

15. 15

    Add food coloring if desired, or if you only want to color some of the frosting like I did, remove some into another bowl and then add the desired food coloring.

16. 16

    --- Assemble the funfetti cake ---

17. 17

    Wait until the cakes have fully cooled before assembling.

18. 18

    If your cake happens to have prominent domes, you can use a serrated knife to trim them down, ensuring a flat top. However, in the case of these cakes, there's typically no significant dome, or it requires minimal to no leveling.

19. 19

    Position the first layer of cake on your cake stand or plate, and evenly spread about a quarter of the frosting layer. Next, delicately place the second cake and add another quarter of frosting.

20. 20

    Add the final cake layer to the top and use a little buttercream all over the cake to add a thin crumb coat. Place the cake in the fridge for 30 minutes to firm up slightly.

21. 21

    Add the remaining buttercream to the cake and spread evenly with an offset spatula. If you kept some buttercream aside for piping, add this to a piping bag with your preferred nozzle, then pipe on top of the cake. Finish by decorating with the sprinkles.