Gluten-Free Birthday Cake

Celebrate loved ones with a homemade gluten-free birthday cake. Adapted from our Test Kitchen's popular yellow cake recipe, you won't go wrong with this moist cake topped with buttercream frosting. Turn this into confetti cake by stirring 1/2 to 3/4 cup of sprinkles into the cake batter before pouring into the pans.

Prep Time:
25 mins
Bake Time:
20 mins
Cool Time:
1 hrs
Total Time:
25 mins


  • 2 ½ cup Gluten-Free Flour Mix*

  • 2 ½ teaspoon gluten-free baking powder

  • ½ teaspoon salt

  • ¾ cup butter, softened

  • 1 ¾ cup sugar

  • 3 eggs, room temperature

  • 1 ½ teaspoon gluten-free vanilla extract or vanilla bean paste

  • 1 ¼ cup milk

  • 1 recipe Buttercream Frosting

  • Gluten-free sprinkles

Gluten-Free Flour Mix

  • 3 cup white rice flour

  • 3 cup potato starch

  • 2 cup sorghum flour

  • 4 teaspoon xanthan gum

Buttercream Frosting

  • 1 cup softened butter

  • 4 cup gluten-free powdered sugar

  • 3 tablespoon heavy cream

  • 1 teaspoon gluten-free vanilla

  • Dash salt

  • 1 teaspoon orange zest (optional)


  1. Preheat oven to 375°F. Grease two 9-inch or 8-inch round cake pans; use Gluten-Free Flour Mix to lightly flour pans. In a medium bowl stir together 2 1/2 cups flour mix, baking powder, and salt.

  2. In a large bowl beat butter with a mixer on medium 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium until combined. Scrape bowl; beat 2 minutes more. Add eggs, one at a time, beating after each. Beat in vanilla. Add flour mixture and milk alternately, beating on low after each addition just until combined. Spread batter into prepared pans.

  3. Bake 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, or until a toothpick comes out clean. Cool cake layers in pans 10 minutes. Remove layers from pans; cool on wire racks. Frost with Buttercream Frosting and decorate with sprinkles. Store, covered, in refrigerator up to 1 day.

Gluten-Free Flour Mix

  1. In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

Buttercream Frosting

  1. In a large bowl beat 1 cup softened butter with a mixer on medium 1 minute or until creamy. Beat in 1 cup gluten-free powdered sugar. Add 2 Tbsp. heavy cream, 1 tsp. gluten-free vanilla, and dash salt. Beat on low until combined. Gradually beat in 3 additional cups powdered sugar just until combined. Beat on medium 5 minutes or until fluffy, scraping bowl occasionally. Add 1 Tbsp. heavy cream, and if desired, 1 tsp. orange zest; beat on high 1 minute more.

    slices of yellow gluten-free cake with buttercream frosting and sprinkles
    Blaine Moats

Citrus Yellow Cake

Prepare as directed, except stir 2 tsp. orange zest into batter. Nutrition analysis per serving: same as above except 1% Vit. C


Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.

Nutrition Facts (per serving)

677 Calories
31g Fat
99g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 677
% Daily Value *
Total Fat 31g 40%
Saturated Fat 19g 95%
Cholesterol 124mg 41%
Sodium 477mg 21%
Total Carbohydrate 99g 36%
Total Sugars 71g
Protein 4g
Vitamin C 0.1mg 1%
Calcium 110mg 8%
Iron 0.6mg 3%
Potassium 106mg 2%
Fatty acids, total trans 1g
Folate, total 10.4mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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