Gluten Free Funfetti Cake is the ultimate celebration dessert! Light, fluffy, and bursting with colorful sprinkles, this cake brings all the nostalgia of classic Funfetti while being 100% gluten-free. If you’ve been searching for the perfect gluten free birthday cake that doesn’t taste dry or fall apart, this recipe is your answer.
There’s something about Funfetti cake that just screams joy, isn’t there? Those cheerful sprinkles, that airy vanilla fluffiness it’s like a party wrapped up in a dessert. For years, I watched friends dig into Funfetti cakes at birthdays, wishing I could join in without worrying about gluten. Finding a gluten free Funfetti cake mix that wasn’t gritty or bland felt impossible until I perfected this homemade version.
This gluten free Funfetti cake recipe captures everything you love about the classic—softness, sweetness, and that sprinkle-studded magic but without gluten. Plus, I’ll show you how to make it dairy-free or sugar-free if needed. Whether you’re baking for a big celebration or just treating yourself, this homemade cake is so much better than Pillsbury or Betty Crocker gluten-free mixes. Once you try it, you won’t go back to the boxed stuff!
Why This Gluten Free Funfetti Cake is a Must-Try
I’ve tweaked and tasted my way through plenty of gluten-free cakes, and this one’s a standout. Here’s why it’s earned a permanent spot in my recipe book:
- Soft, Moist, and Fluffy: No one will guess it’s gluten-free it’s that good.
- No Gritty Texture: A killer flour blend makes it silky-smooth.
- Dairy-Free and Sugar-Free Options: It flexes to fit your needs without a hitch.
- Packed with Colorful Sprinkles: Every bite feels like a mini celebration.
- Way Better Than Boxed Cake Mix: Homemade brings depth and richness you can’t buy.
Ingredients You’ll Need
You won’t need to raid a specialty store for this just grab some basics and you’re set.
For the Cake:
- 2 ½ cups gluten-free flour blend (Go for a 1:1 mix with xanthan gum King Arthur’s my pick.)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar (Or a sugar sub like erythritol for sugar-free vibes.)
- ½ cup unsalted butter (Dairy-free? Use vegan butter it works like a charm.)
- 3 large eggs
- 1 cup unsweetened almond milk (Any milk works, really.)
- 1 tablespoon vanilla extract
- ½ cup gluten-free sprinkles
For the Frosting:
- 1 cup unsalted butter (Or the dairy-free kind.)
- 4 cups powdered sugar (Sugar-free options exist too!)
- 2-3 tablespoons milk or dairy-free alternative
- 1 teaspoon vanilla extract
- Extra sprinkles for decoration
📌 Pro Tip: Sprinkles can be sneaky some have gluten. I trust Wilton or India Tree to keep it safe and fun.
How to Make the Best Gluten Free Funfetti Cake
This comes together so smoothly, you’ll be shocked at how little effort it takes.
Step 1: Mix the Batter
- Crank your oven to 350°F and prep two 9-inch round pans (or a 9×13). Grease them, then line with parchment trust me, it’s worth it.
- Whisk the flour, baking powder, baking soda, and salt in a bowl. Set it aside.
- In another bowl, beat the butter and sugar until they’re light and dreamy. Add eggs one at a time, mixing well, then splash in the vanilla.
- Alternate adding the dry mix and milk, stirring until it’s just blended. Overmixing’s the enemy here.
- Fold in the sprinkles gently let those colors pop.
📌 Pro Tip: Using a boxed mix? A dash of vanilla will lift it from meh to wow.
Step 2: Bake the Cake
- Split the batter between your pans (or pour into the 9×13).
- Bake 25-30 minutes for rounds, 35-40 for the rectangle toothpick test is your friend.
- Cool completely before frosting. Hot cake plus frosting equals a melty mess.
📌 Pro Tip: Gluten-free cakes can turn Sahara-dry if overbaked. Watch them like a hawk.
Step 3: Make the Frosting
- Whip the butter until it’s velvety.
- Slowly mix in powdered sugar low speed keeps the mess at bay.
- Add vanilla and milk, tweaking until it’s spreadable perfection.
- Frost your cooled cake and pile on more sprinkles. Go big!
📌 Pro Tip: Dairy-free? Vegan butter and almond milk make this frosting just as luscious.
Expert Tips for the Best Gluten Free Funfetti Cake
I’ve learned a few tricks along the way here’s how to nail it:
- ✔ Use the Right Gluten-Free Flour: A 1:1 blend with xanthan gum is your ticket to fluffy bliss.
- ✔ Choose Gluten-Free Sprinkles: Wheat hides in weird places check those labels.
- ✔ Avoid Overmixing: Stir just enough, or the sprinkles bleed and the texture suffers.
- ✔ Store Properly: Airtight container for 3 days at room temp, 5 in the fridge, or freeze for 3 months.
Frequently Asked Questions
Is Pillsbury Funfetti Cake Gluten-Free?
Nope, the original’s a no-go. Their gluten-free Funfetti mix is decent, though labeled safe for gluten-free folks.
Is Betty Crocker Gluten-Free Cake Mix Celiac Safe?
It’s gluten-free, but made where wheat hangs out. Celiacs, proceed with caution and check the fine print.
Are Funfetti Sprinkles Gluten-Free?
Not all of them! Some brands sneak in gluten fillers. Wilton, India Tree, or Sweets Indeed are my safe bets.
Are Any Boxed Cake Mixes Gluten-Free?
Plenty are! Here’s a quick list:
- Pillsbury Gluten Free Funfetti Cake Mix
- Betty Crocker Gluten-Free Cake Mix
- King Arthur Gluten-Free Yellow Cake Mix
- Simple Mills Almond Flour Cake Mix
Great for when you’re crunched for time.
Final Thoughts
This gluten free Funfetti cake isn’t just a dessert it’s proof you don’t need gluten to have a blast in the kitchen. It’s light, festive, and hits all those nostalgic notes, whether you’re blowing out candles or just craving a pick-me-up. Easy to tweak for dairy-free or sugar-free diets, it blows boxed mixes out of the water.
So, what are you waiting for? Grab your whisk, unleash your inner baker, and dive into this homemade gluten free Funfetti cake. One bite, and you’ll see why it’s my pride and joy. Celebrate every moment sprinkles and all!
Gluten Free Funfetti Cake
Equipment
- Mixing Bowls
- Electric Mixer
- Cake Pans
- Parchment Paper
Ingredients
Cake Batter
- 2 1/2 cups gluten free flour blend Use a 1:1 mix with xanthan gum
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar Can use erythritol for sugar-free
- 1/2 cup unsalted butter Use vegan butter for dairy-free
- 3 large eggs
- 1 cup unsweetened almond milk Can use any milk alternative
- 1 tbsp vanilla extract
- 1/2 cup gluten-free sprinkles Check labels for gluten content
Frosting
- 1 cup unsalted butter Use vegan butter for dairy-free
- 4 cups powdered sugar Use a sugar-free substitute if needed
- 2-3 tbsp milk or dairy-free alternative
- 1 tsp vanilla extract
- Extra sprinkles for decoration
Instructions
- Preheat oven to 350°F. Grease and line two 9-inch round cake pans (or a 9×13 pan) with parchment paper.
- In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients and milk alternately, mixing until just combined. Do not overmix.
- Gently fold in the sprinkles.
- Divide the batter between the cake pans and bake for 25-30 minutes (or 35-40 minutes for a 9×13 pan). Use a toothpick to check doneness.
- Allow cakes to cool completely before frosting.
- To prepare the frosting, beat the butter until smooth. Gradually mix in the powdered sugar, then add the vanilla and milk. Mix until smooth and spreadable.
- Frost the cooled cake and decorate with extra sprinkles.