This gluten free birthday cake will turn a good celebration into a great one! Layers of beautifully moist vanilla cake are complemented by rich chocolate buttercream frosting, and topped with sprinkles. Give it a try and you’ll see why it’s the absolute best!
Once a year we all need a birthday cake! Make it a good one with this easy and delicious cake, which also happens to be gluten and dairy free. And if you need a traditional cake to celebrate a graduation, anniversary, or baby shower, this cake doesn’t discriminate! With its lovely vanilla cake and layers of dairy free chocolate buttercream, it’ll be the star of the show. This recipe for gluten free celebration cake is great to have on hand all year long.
Looking for more gluten free cake? Check out this chocolate fudge cake, this Oreo cake, and this lemon pound cake.
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Why this cake is a must-make!
Gluten free cake doesn’t have to be difficult. Although this cake is gluten and dairy free, it’s so easy! Between its light, moist texture and the perfect balance of chocolate and vanilla flavors, this gluten free birthday cake is simply the best. Here are a few more reasons you’ll love this cake:
- You only need 25 minutes of prep time to get this cake ready to go in the oven.
- This cake comes together in an hour and a half, so you won’t be baking all day long.
- This is a great make-ahead recipe – you can bake the cake layers one day and frost the cake the next day.
- You can serve a crowd (12 people) with this cake.
- The recipe can be made into cupcakes or a 9″x13″ cake!
Ingredients & possible substitutions
Measurements for each ingredient, along with instructions for making the cake are in the recipe card below.
Gluten free birthday cake step by step
Step 1: Cream the butter and sugar in the bowl of a stand mixer for 15 seconds.
Step 2: Add oil and mix for 30 seconds until well combined.
Step 3: Add 2 eggs and beat on low for 30 seconds, then scrape down the bowl.
Step 4: Add the other 2 eggs and vanilla and beat on low for 30 seconds, until light and fluffy.
Step 5: In a medium bowl, stir the gluten free flour mix, baking powder, and salt.
Step 6: Turn the mixer on low, then add 3 heaping spoonfuls of the flour mixture and mix for 10 seconds. Add ¼ of the almond milk and mix 10 seconds.
Step 7: Add 4 large spoonfuls of flour mixture and mix another 10 seconds. Repeat with remaining almond milk and flour. Scrape down the bowl and mix for 5 seconds.
Step 8: Set the batter aside to rest 30 minutes. Spray two 8-inch pans with cooking spray and line with parchment paper. Preheat oven to 350F.
Note about mixing
Once you add all the flour and milk to the batter, make sure to mix for only 5 seconds. Otherwise the cake could become dense when baked.
Baking
Step 9: Portion the batter evenly between the 2 pans. Bake at 350F for 30-35 minutes or until a toothpick comes out clean.
Step 10: Let the cakes cool in the pans on wire racks for 10 minutes. Loosen the edges with a knife, then turn the pans over and the cakes will release from the pans.
Frosting & serving
Step 11: Let the cakes cool completely on the wire racks while you make the chocolate frosting.
Step 12: Place the bottom cake on your serving plate. Dollop several large spoonfuls onto the bottom cake (start with a lot and you can always scrape the extra off).
Step 13: Smooth the frosting out with a butter knife, scraping off excess to use for the rest of the cake.
Step 14: Place the second cake on top, centering as best as you can. It can always be pushing a little if needed. Frost the top as you did with the bottom (no need to smooth it out since sprinkles will go on top).
Step 15: Frost the sides using a large dollop of frosting and smoothing it out. Cover all sides of the cake, then touch up any spots where the cake has become visible.
Step 16: Use sprinkles to decorate the top (and along the bottom edge, if desired). Use a damp paper towel to clean up the serving plate. Slice and serve!
💭Pro tips for making this cake
1. Use room temperature eggs and milk
Make sure your eggs and milk are at room temperature when you start making the cake batter. This will ensure that everything combines well and the batter will be smooth.
2. Don’t overmix the cake batter
Mix the batter until the milk and flour have just incorporated. If you overmix this batter, the cake won’t be light and fluffy like it should be.
3. Line the pans with parchment paper
In addition to spraying the cake pans with cooking spray, line them with parchment paper. This will allow the cakes to come out cleanly and easily later on.
4. Let the cakes cool before frosting
An essential cake tip is to always let the cake cool completely before you start frosting it. If the cake is still hot or even just a little warm, the frosting will melt and the cake will become a big mess.
5. Making cupcakes or sheet cake
This cake batter works great for cupcakes or a 9″x13″ cake.
- Cupcakes: Portion the batter into 24 cupcake cups, lined with paper liners. Bake at 350F for 20-25 minutes. Make sure a toothpick comes out clean.
- 9″x13″ cake: Portion the batter into a 9″x13″ pan, bake at 350F for 40-50 minutes. Make sure a toothpick comes out clean.
Gluten free birthday cake FAQs
Wrap the cake well and refrigerate it for up to 2 days. You can serve it directly from the fridge or let it come to room temperature.
Yes! Cut and wrap individual slices of cake and place them in the freezer. Defrost each piece in the microwave before enjoying.
Most sprinkles are gluten free, yes! If you have a gluten intolerance, make sure you buy sprinkles that are certified gluten free (it will say on the packaging) so that there’s no risk of cross-contamination.
Yes, you can bake the cake layers a day ahead of time and then frost the cake the next day! This is great for if you’re having a party and want to get the baking out of the way the day before.
Other cake recipes you may like!
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Recipe
Gluten Free Birthday Cake
This easy gluten free birthday cake not only tastes delicious but it’s a simple recipe with a mouthwatering chocolate buttercream frosting that’s both gluten AND dairy free!
Servings: 12 slices
Calories: 288kcal
Instructions
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In the bowl of stand mixer, add butter and sugar. Cream on low for 15 seconds.
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Add oil. Mix for 30 seconds until well combined.
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Add 2 eggs and beat on low for 30 seconds. Scrape down the bowl.
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Add remaining 2 eggs and vanilla extract and beat again on low for 30 seconds until mixture is light and fluffy.
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In a medium bowl, stir together the gluten free flour mix, baking powder and salt.
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With the mixer turned to low speed, add 3 heaping spoonfuls of the flour mixture to the batter and mix for 10 seconds.
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Add ¼ of the almond milk and mix for 10 seconds.
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Add 4 large spoonfuls of flour mixture to the batter and mix for another 10 seconds.
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Repeat with remaining almond milk and flour, ending with the flour.
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Scrape down the machine and mix for 5 seconds.
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Set the fully mixed batter aside to rest for 30 minutes.
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Prepare two 8″ baking pans by spraying with cooking spray and lining with parchment paper. Preheat the oven to 350F.
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Portion batter evenly between the two pans.
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Bake cakes for 30-35 minutes or until a toothpick comes out clean.
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Let the cakes cool in the pans on wire racks for 10 minutes.
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Turn the cake pans over and remove the cakes from the pans to finish cooling completely.
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Once cakes are cool, frost with dairy free chocolate buttercream frosting. Follow the tips in the post for frosting the cake.
Notes
- The Country Crock brand of vegan butter was tested in this recipe.
- Swerve granular sugar may be used to substitute the granulated sugar.
- The vegetable oil may be substituted with melted coconut oil.
- Make sure the eggs and milk are at room temperature. An egg substitute has not been tested.
- The King Arthur Measure for Measure gluten free flour mix was used in this recipe.
- Be sure to mix the batter only until the flour and milk are incorporated. Any longer will ruin the lightness of the batter.
- For best results, line the pans with parchment paper after spraying with cooking spray.
- Let the cakes cool completely before frosting.
- The cake was frosted with this dairy free chocolate buttercream frosting.
- Cakes can be made a day ahead of time and then frosted the next day.
- This cake stores very well. Wrap it well and refrigerate for up to 2 days. May be served directly from the refrigerator or room temperature.
- Cake can be frozen. Wrap individual slices well and freeze. Defrost in the microwave before enjoying.
Nutrition
Calories: 288kcal | Carbohydrates: 43g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 279mg | Potassium: 104mg | Fiber: 3g | Sugar: 26g | Vitamin A: 629IU | Calcium: 75mg | Iron: 1mg
