Gluten-Free Birthday Cake Recipe
A moist, fluffy, and festive gluten-free birthday cake perfect for celebrations, made with a 1:1 gluten-free flour blend and creamy frosting.
Equipment
- 2 × 8-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Mixing bowls (large and medium)
- Rubber spatula
- Whisk
- Cooling rack
- Measuring cups and spoons
- Serrated knife (for leveling, optional)
- Offset spatula (for frosting)
Ingredients
- 2 ½ cups gluten-free 1:1 flour blend with xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups sugar
- 4 large eggs
- 1 cup milk dairy or non-dairy
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line two 8-inch pans with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract.
- Alternate adding dry mixture and milk, beginning and ending with dry ingredients.
- Divide batter into pans and smooth the tops.
- Bake 25–30 minutes, until a toothpick comes out clean.
- Cool for 10 minutes, then transfer to wire racks.
- Frost as desired once cooled completely.
Notes
• Store cake tightly wrapped at room temperature for 2 days or refrigerate up to 5 days.
• Freeze unfrosted layers for up to 1 month.
• Swap vanilla extract for almond extract for variation.
• Pair with buttercream, cream cheese, or coconut frosting.