Go Back
–+ servings

Original Post: https://www.evolvingtable.com/?p=4301

The best Funfetti Cake with vanilla on a red cake plate surrounded by rainbow sprinkles.
Print Recipe
5 from 1 vote

Funfetti Cake with Rainbow Sprinkles

Funfetti cake is loaded with rainbow sprinkles on the inside and outside for the ultimate gluten-free vanilla birthday cake!!  
Prep Time30 minutes
Cook Time30 minutes
Total Time3 hours
Course: Dessert
Cuisine: American
Servings: 20 servings
Author: London Brazil

Ingredients

  • 2 c butter softened to room temperature
  • 4 c sugar
  • 6 large eggs
  • 2 tsp vanilla extract
  • 2 ⅔ c white rice flour*
  • 1 ⅓ c tapioca starch*
  • 2 tsp xanthan gum*
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 ⅓ c buttermilk
  • ¾ c rainbow sprinkles (jimmies or confetti quins) (140-150g)

Buttercream Frosting:

  • ¾ c butter softened
  • 9 c powdered sugar
  • 2 large egg whites
  • 5-7 tbsp heavy whipping cream or milk or more if needed
  • 1 tbsp vanilla clear
  • ½ tsp salt
  • Food coloring if desired

Instructions

Funfetti Cake:

  • Preheat oven to 350 degrees.
  • If you have a bowl that fits at least 12 cups of ingredients, go ahead and make this cake in one full batch. However, if you do not, halve the ingredients and make two batches.  Be sure to reserve 1/3 of the first batch to combine with 1/3 of the second batch's batter to make the third cake layer.
  • Combine butter and sugar in a large bowl of a high speed mixer. Mix for 4 minutes on medium speed until mixture begins to get nice and fluffy.
  • Add eggs, one at a time, mixing well after each addition. Add in vanilla.
  • In a separate bowl, combine white rice flour, tapioca starch, xanthan gum, baking powder, and salt. Add in about 1 c. of dry ingredients to the butter/sugar bowl. Mix for 30 seconds.
  • Add remaining dry ingredients and buttermilk alternatively, starting and ending with dry ingredients.  Add sprinkles and mix until just combined (Make sure not to overmix!  The sprinkles can bleed their colors.)
  • Cut out a three circles of parchment paper to fit tightly in the bottom of three 9-inch cake pans. Spray non-stick cooking spray generously in all three pans. Fill each pan with an even amount of cake batter.
  • Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool for 10-15 minutes. Run a knife around each cake to loosen it from the pan. Flip the cakes out and let them cool completely.

Buttercream Frosting:

  • Cream butter, 3 c. powdered sugar and an egg white in the bowl of an electric mixer.
  • Alternatively add 1 c. sugar and 1 milk until all sugar is added.
  • Add in vanilla, salt and food coloring, if desired.
  • Assemble and frost your cooled cakes. Decorate with sprinkles and enjoy!

Notes

*Or 4 c all-purpose GF flour instead of the above 3 ingredients

Nutrition

Calories: 628kcal | Carbohydrates: 94g | Protein: 2g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 128mg | Sodium: 377mg | Potassium: 36mg | Sugar: 92g | Vitamin A: 915IU | Calcium: 19mg | Iron: 0.3mg