Gluten-Free Confetti Cake

Fluffy and moist gluten-free confetti cake. A soft vanilla layer cake filled with rainbow sprinkles with a light and tender buttery crumb slathered with homemade vanilla buttercream. Topped with more rainbow sprinkles, this is the perfect celebration cake!

This post is brought to you by Bob’s Red Mill, a long-term partner of Snixy Kitchen

As a kid born in the mid-80s, boxed funfetti cake defined my childhood. It was the cake to have at your birthday party. With us Millenials all grown up and having our own kids, funfetti cake is making a come back. (Or did it ever really leave?)

Either way, this gluten-free confetti cake is a nostalgic nod to the 90's funfetti craze. This from-scratch recipe is the fluffiest most tender cake of all. As one of my favorite go-to recipes, I'm hopeful this confetti cake will similarly define my daughter's childhood. 

I've baked this gluten-free confetti cake as my third recipe this year in partnership with Bob’s Red Mill. Here’s a list of all the recipes I’ve made in partnership with Bob’s Red Mill over the years. 

What is the difference between confetti and vanilla cake?

Typically, to let the colorful sprinkles shine, confetti cake is made with a white cake versus a yellow cake as the base.  A white cake uses whipped egg whites rather than whole eggs, which leads to a lighter and fluffier crumb. Both yellow and white cakes are vanilla cakes, so yes, you could argue that confetti cake is just vanilla cake with sprinkles.

I would argue confetti cake is vanilla cake with childhood joy. 

There is also one key consideration for confetti cake. You need just the right batter density needed to keep the sprinkles suspended throughout the crumb rather than sinking into a brown blob at the bottom.

For this gluten-free confetti cake, I use three whipped egg whites and add in just one yolk. I found this combination keeps the crumb light and fluffy, with just a bit more richness - the perfect gluten-free funfetti cake crumb. 

Can you use any sprinkles for gluten-free funfetti cake?

The best sprinkles to use for confetti cake are rainbow jimmies (the long skinny ones). The color is vibrant and they typically won't bleed into the batter in streaks. That being said, some brands of rainbow jimmies can cause streaking. In her funfetti bake-off, Erica from The Pancake Princess found that rainbow sprinkles that have corn starch as one of the main ingredients made sprinkles less prone to bleeding.

Most rainbow sprinkles are naturally gluten-free, but it's a good idea to check the ingredients or check with the supplier for cross-contamination potential.

Here's what I use:

• Carnival rainbow jimmies: these are my go-to favorites and are naturally gluten-free.
• Rainbow sprinkles: I also have tested successfully with these sprinkles that are specifically labeled gluten-free.

I do not recommend using nonpareil rainbow sprinkles (the mini balls) as the dye will bleed when it meets the batter. Nor do I recommend the naturally-dyed sprinkles, as their vibrant color fades in the baking process. 

Best gluten-free flour for confetti cake

When baking gluten-free cake, I prefer to make my own flour blend, which allows me to maximize flavor, texture, while using whole grain flours. For all of these flours, I recommend Bob's Red Mill brand flours, which are high-quality and have a consistent grind.

For this gluten-free funfetti cake, I started with the blend of flours I use in my gluten-free vanilla cake recipe: sorghum flour, sweet rice flour, tapioca flour, and millet flour. Below I describe each flour and also recommend a few substitutions if you can't find that particular flour. A note about substitutions: I have not tested this particular cake with most of these substitutions (unless noted), so your results and baking time may vary. These are, however, my recommendations based on lots of experience with gluten-free cake baking.

SORGHUM FLOUR

Sorghum flour is a wholesome whole grain flour. With slightly sweet notes, sorghum flour adds flavor depth and helps creates a very moist crumb. 

• Sub in by weight: you can substitute gluten-free oat flour or Bob's Red Mill 1-to-1 all-purpose gluten-free flour blend. 

SWEET RICE FLOUR

Made from sticky rice, sweet rice flour is distinctively different than white rice or brown rice flour, and despite its name, it's not sweet. Sweet rice flour is the same flour used to make mochi, and as such, its stickiness helps to bind the cake together, creating chewiness like a classic cake recipe. 

• I don't recommend substituting the sweet rice flour as I find it's essential to the recipe, but you might have success replacing it with Bob's Red Mill 1-to-1 all-purpose gluten-free flour blend.

TAPIOCA FLOUR/STARCH

Tapioca flour adds chewiness and helps mimic the fluffiness of a classic cake. It adds just a bit more softness and loftiness to the crumb. 

• Sub in by weight: If you need to sub it out, I would recommend arrowroot starch, potato starch, Bob's Red Mill 1-to-1 all-purpose gluten-free flour blend, or using equal parts more sorghum flour and sweet rice flour, by weight.

MILLET FLOUR

Millet flour is a neutral flour here to balance the others out so the cake isn't too moist or gummy. 

• Sub in by weight: I tested a version that replaced the millet flour with 12g more each of sorghum flour, sweet rice flour, and tapioca flour. This version is a suitable substitute (though I personally prefer the version with millet). You could also try subbing in light chestnut flour, brown or white rice flour, or Bob's Red Mill 1-to-1 all-purpose gluten-free flour blend.

If you'd prefer to use a pre-made blend, you can sub out all the flours by weight (254g) with Bob's Red Mill 1-to-1 all-purpose gluten-free flour blend.

How to make my gluten-free cake more moist?

The right amount of fat is the key to making a gluten-free cake crumb moist. However, there's a balance between adding fat and losing the light fluffy quality of the cake.

For this cake, I added an egg yolk to keep the cake moist and rich, with a beautifully light and fluffy crumb.

How to make gluten-free confetti cake?

To get the softest fluffiest gluten-free funfetti cake, follow these steps:

1. Sift the dry ingredients together. Set aside.
2. Whip the egg whites until they reach soft peaks. Set aside.
3. Cream the butter and sugar, then add the egg yolk and vanilla and almond extracts. 
4. Mix in the dry ingredients, alternating with the sour cream and milk. 
5. Fold in ¼ of the whipped egg whites to loosen the batter, then fold in the remaining egg whites followed by the sprinkles. 
6. Divide into pans and bake!
7. Cool the cakes then top with a crumb coat of frosting and chill. 
8. Top with final coat of frosting and sprinkles!

Tips for making the best gluten-free funfetti cake recipe

Use high-quality flours

Not all gluten-free flour brands are created equal, and after troubleshooting recipes, I've discovered variations in the coarseness of grind or flavor is one of the biggest pitfalls people have when baking gluten-free. Different grinds will affect how a flour retains moisture and bakes up. Bob's Red Mill flours offer the best texture and it's the brand I use for my recipe tests.

Start with Room Temperature Ingredients

Room temperature ingredients blend together better than cold, creating an emulsion that's key for trapping air into your batter. Here are some tips to quickly bring ingredients to room temperature. Room temperature is around 65-70°F, and I recommend using a thermometer to quickly check the temperature of my ingredients.

• Eggs. Place your cold eggs in a cup or bowl of very warm (not hot) tap water for 5-10 minutes. 
• Butter. Slice the butter into cubes to bring it to room temperature quickly. Or, alternatively, keep the stick whole and microwave it for 5-8 seconds, flip the stick, and repeat. 
• Milk. Microwave milk for 5-8 seconds at a time, stirring after each time, until it is room temperature.
• Sour cream. Sour cream will curdle when heated too hot or quickly, so I use one of two methods to bring it to room temperature quickly. For the first method, I spread it out on a plate in a thin later for 20 minutes. If I don't have that much time, I spread it inside a bowl into a thin layer and microwave it for 5-7 seconds, stirring, and re-spreading. Repeat until room temperature.

Measure with a scale

The way you scoop your flour can drastically affect the weight of a cup of flour. This is exacerbated with gluten-free baking, in which you measure out multiple types of flour. Use a scale to make sure you’ve got accurate measurements.

I recommend using a scale for even the milk and sour cream because it's so much faster and you can be more precise! Try it, you'll be pleasantly surprised by how much quicker it is.

Whip the egg whites

Whipping the egg whites before adding them to the batter incorporates air into the batter. It works almost as a second leavener for the cake, creating a crumb that is softer and fluffier than one in which the egg whites aren't whipped. While it's important to whip air into the egg whites, take care not to overmix your egg whites, stopping just when they reach soft peaks.

I tested a version of this gluten-free confetti cake without whipping the egg whites, and while it was a suitable alternative, it was a bit less soft and fluffy than the version with whipped egg whites. So if you're rushed for time, go ahead and skip the whipping, adding the egg whites with the yolk. But, for the softest fluffiest crumb, take the time to whip and fold in the whites.

Use xanthan gum

In this cake, xanthan gum is not optional. For some of my cake recipes,  xanthan gum is not required but may help with a lighter fluffier crumb (like my gluten-free chocolate cupcakes and gluten-free vanilla cupcakes). This gluten-free confetti cake, however, relies on the xanthan gum. Without it, the cake will bake up dense and the sprinkles will sink to the bottom.

If you’re just starting out with gluten-free baking, xanthan gum may seem expensive. However, a bag stretches a very long way. Each recipe typically only calls for ½-1 teaspoon. I keep it in my fridge and a bag lasts me almost 2 years, so if you plan on getting more serious about gluten-free baking, know that it lasts a long time and you'll get a lot of cakes out of a single bag.

What frosting for funfetti cake?

Typically funfetti cake is slathered in buttercream and loaded with more sprinkles. Here I've used an American buttercream recipe that's quick and easy!

Can you freeze gluten-free confetti cake?

Freezing unfrosted

You can bake and cool the gluten-free funfetti cake layers in advance and freeze them until you're ready to frost the cake. Wrap each cooled layer well in plastic wrap before freezing them. For just a couple of days, plastic wrap is fine, but to store it for longer, slide the layers in freezer bags to prevent freezer burn. 

Once you're ready to frost the cake, set the frozen layers on a cooling rack at room temperature for about 1- 1.5 hours to defrost before frosting. Frost the cake as normal! Note: you can also frost the cake frozen then let it cool at room temperature for 1.5-2 hours before slicing, the frosting will firm up quickly from the cold cake. This makes it super easy to get a smooth frosting look, but it makes it more difficult to add sprinkles to the outside. 

Freezing frosted

You can also freeze the gluten-free funfetti cake once it's frosted. If you have space in your freezer, you can freeze the cake whole. Place the whole cake in the freezer for 1 hour until the outside is completely firm before wrapping it well in plastic wrap. Store it like this for up to 4 days, letting it sit at room temperature for 3 hours before slicing and serving. 

Alternatively, store any leftover slices in an airtight container in the freezer for up to 2 months. let sit at room temperature for 30 minutes before eating. 

Gluten-Free Cake Recipes

If I could only eat one dessert for the rest of my life, it woud be gluten-free cake. Here are some of my favorite recipes!

• Gluten-Free Vanilla Cake
• Gluten-Free Coconut Cake
• Gluten-Free Lemon Blueberry Cake
• Gluten-Free Chocolate Sheet Cake
• Gluten-Free Chocolate Cupcakes
• Gluten-Free Carrot Cake
• Gluten-Free Lemon Cupcakes
• Gluten-Free Coffee Cake
• Chocolate Gluten-Free Swiss Roll Cake
• Chocolate Gluten-Free Ice Cream Cake
• Gluten-Free Vanilla Raspberry Cake
• Gluten-Free Pumpkin Cake with Salted Caramel Frosting
• Gluten-Free Pumpkin Bars
• Gluten-Free Pumpkin Roll Cake
• Gluten-Free Matcha Cupcakes
• Gluten-Free Olive Oil Matcha Cake
• Earl Grey Gluten-Free Bundt Cake
• Gluten-Free Gingerbread Cake with Eggnog Frosting
• Gluten-Free Tahini Snack Cake with Chocolate Buttercream
• Cardamom Cranberry Gluten-Free Coffee Cake
• Gluten-Free German Apple Cake
• Gluten-Free Chestnut Plum Upside-Down Cake
• Healthy Spiced Banana Date Cake
• Gluten-Free Pistachio Rosewater Cake

Recipe

Gluten-Free Confetti Cake

yields: 1 6-inch layer cake

prep time: 45 minutes mins

cook time: 32 minutes mins

total time: 1 hour hr 17 minutes mins

Fluffy and moist gluten-free funfetti cake. A soft vanilla layer cake filled with rainbow sprinkles with a light and tender buttery crumb slathered with homemade vanilla buttercream. Topped with more rainbow sprinkles, this is the perfect celebration cake!

5 from 16 reviews

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Ingredients

Gluten-Free Funfetti Cake

• ▢ 90 g (½ cup + 1 tablespoon) Bob's Red Mill sweet rice flour, different from "white rice flour" or "brown rice flour"
• ▢ 64 g (½ cup) Bob’s Red Mill sorghum flour
• ▢ 63 g (½ cup + 1 tablespoon) Bob’s Red Mill tapioca flour
• ▢ 37 g (¼ cup) Bob’s Red Mill millet flour
• ▢ ¾ teaspoon xanthan gum
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup (1 stick) unsalted butter, room temperature
• ▢ 1 cup (206 g) granulated sugar
• ▢ 1 large egg, yolk and white separated, room temperature
• ▢ 2 large whites, room temperature
• ▢ 2 teaspoons pure vanilla extract
• ▢ ½ teaspoon almond extract, leave out for nut-free version
• ▢ ½ cup (120 g) whole milk, room temperature
• ▢ ⅓ cup (80 g) sour cream, room temperature
• ▢ ½ cup rainbow sprinkles, see note about kind

Vanilla Buttercream Frosting

• ▢ 1½ cups (3 sticks) unsalted butter, room temperature
• ▢ 4½ cups (540 g) powdered sugar, sifted
• ▢ 1 tablespoon pure vanilla extract
• ▢ 3-5 tablespoons heavy cream or whole milk
• ▢ ½ teaspoon kosher salt

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INSTRUCTIONS

• Preheat the oven to 350°F. Brush three 6-inch cake pans lightly with vegetable oil or cooking spray and line the bottom with parchment paper.
• In a medium bowl, sift together the sweet rice flour, sorghum flour, tapioca starch, millet flour, xanthan gum, baking powder, baking soda and salt. Set aside.
• Using a hand mixer, whisk the egg whites in a medium bowl, starting on low speed and increasing to high speed until soft peak form. When the beater is pulled out a peak should rise and the very tip should fall. Set aside. (See note about skipping this step.)
• In the bowl of a stand mixer fitted with the paddle attachment or a bowl with a hand mixer, cream together the butter and sugar over medium speed until light and fluffy, about 3 minutes.
• With the mixer on low speed, add the eggs yolk and vanilla and almond extracts, mixing until combined.
• Keeping the speed on low, slowly add the dry ingredients in three batches, adding the sour cream and milk in between, mixing until just combined.
• Using a rubber spatula, fold in ⅓ of the whipped egg whites to loosen the batter. Then carefully fold in the remaining whipped egg whites until almost combined. Fold in the sprinkles just until evenly distributed.
• Divide the batter among the prepared baking pans and use an offset spatula to spread it into an even layer. Pick each cake pan up 1-2 inches and drop it on the counter a few times to release any large air bubbles.
• Bake for 29-33 minutes until the cake springs back when gently pressed in the middle and a toothpick comes out dry or with a few moist crumbs. This cake will seem very light and airy in texture when gently pressed, so take care not to overbake it.
• Remove from oven. Let cool in the pan for 10 minutes, then overturn the cake onto a wire rack to cool completely. To do this, I place a large wire rack or sheet pan over the baking pan and, holding it together, carefully flip the cake to release. Peel off the parchment paper, then place a wire rack over the top, and carefully flip right side up.
• Once cool, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed. With the mixer on low, slowly add the powdered sugar to the butter, in 3 batches, beating until incorporated. Add the vanilla extract and salt and mix until smooth. Add the milk or cream, starting with just 2 tablespoons and adding additional milk or cream as needed, until frosting is smooth and spreadable. Fold in a few drops of gel food coloring, if desired.
• Frost the cake. For a layer cake, spread ½ cup of frosting between each layer. spread a very thin layer of frosting on the top and side. This is the crumb coat to keep the crumbs off your final pretty frosting layer. Chill the cake for 15 minutes. Spread remaining frosting all over the cake, smoothing it using an offset spatula. Top with sprinkles.
• Slice and serve (see note)

Notes

Flour substitutions: See the above post for a list of recommended flour substitutions.

Sprinkles: The best sprinkles to use for funfetti cake are rainbow jimmies (the long skinny ones). Read more about the best types of sprinkles in the post above.

• Carnival rainbow jimmies: these are my go-to favorites and are naturally gluten-free.
• Rainbow sprinkles: I also have tested successfully with these sprinkles that are specifically labeled gluten-free.

Whipped Egg Whites: I tested a version of this gluten-free funfetti cake without whipping the egg whites, and while it was a suitable alternative, it was a bit less soft and fluffy than the version with whipped egg whites. So if you're rushed for time, go ahead and skip the whipping, adding the egg whites with the yolk. But, for the softest fluffiest crumb, take the time to whip and fold in the whites.

Slicing: this is a butter cake so it’s best served at room temperature. For pretty slices, chill the cake for just 15-20 minutes before slicing, to firm up the frosting for easy slicing. Store leftover cake in an airtight container at room temperature.

Nutrition

Serving: 1g | Calories: 222kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 238mg | Fiber: 1g | Sugar: 8g

This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.