Who doesn’t love birthday cake? I especially love making gluten free birthday cake for events where I’m the only gluten-free person and no one else can tell the difference!
If you’ve missed out on this tradition for even one birthday (or any other occasion, for that matter!), make up for it by celebrating now. I’ve heard from lots of readers who have used this gluten free birthday cake recipe for wedding cakes as well, so get to baking — this cake is cause for celebration! (Hop here for cupcakes recipe!)
This year, I got lucky and enjoyed this delicious recipe on my birthday without even having to make it myself! My son said it scored a 10 on a scale of 1-10 and my daughter (not to be outdone) said it scored an “infinity!”
The other cool thing about this recipe, is that it has become famous! This recipe was used (on a MUCH larger scale, to build the World’s Tallest Gluten-Free Cake in Washington DC on May 4, 2011! The Whole Foods Gluten-Free Bakehouse baked 180 (give or take) of these cakes for the 1in133.org event to raise awareness of the need for gluten-free food labeling.
After being baked en masse, frozen, shipped, stored, set out to thaw for 2 days, cut and assembled into a giant tower, ogled at for hours, then served, this gluten free recipe still pleased the crowd! Just imagine how good it is fresh baked!
I’ve also recently experimented and found a great way to make this gluten free birthday cake recipe even better without any funky ingredients. It’s kindof amazing, actually. Just buy some gluten free instant pudding mix (vanilla or chocolate, depending on which kind of cake you’re making) and measure out 1/4 cup, per my recipe. It’s like magic! It helps give this cake some extra structure and also helps it stay extra moist for days! Like I said, magic!
I’ve also given you a gluten free chocolate cake version for this recipe, if you’re more of a chocolate fan (or make a yellow cake with chocolate frosting!).
And hey, if it’s your birthday, you get what you want!
And don’t overlook the possibilities when it comes to cake decorating with this delicious gluten free birthday cake recipe! This gluten free caterpillar birthday cake was easier to make than it looks!
I just baked this recipe in a bundt pan and cut the baked bundt into 4 sections, then lined them up to make the caterpillar body. A couple cinnamon sticks and some frosting and voila!
A sports ball gluten free birthday cake is easy with the right cake pan … and the right recipe, of course! (hint: this is thee right recipe!)
I can’t wait to see what festive gluten free birthday cakes you bake with this recipe!
And one more thing … if you’re lacking an ingredient in this recipe, or you want to try another of my gluten free cake recipes for your next birthday party, you simply must check out THE. MOST. POPULAR. RECIPE. ON. MY. SITE! It’s my Best Gluten Free Cake Recipe! You won’t be disappointed!
Gluten Free Birthday Cake Recipe
Gluten Free Birthday Cake Recipe
This is the Gluten Free Birthday Cake recipe you've been looking for: white or yellow or chocolate cake that will make your celebration special!
Ingredients
Birthday Cake
- 3 cups (405 grams) gfJules All-Purpose Gluten-Free Flour
- 1 Tbs. baking powder
- 1/4 cup powdered pudding mix measure out 1/4 cup of gluten free instant pudding mix
- 1/4 tsp. salt
- 1 cup butter (2 sticks) or non-dairy alternative (like Earth Balance® Buttery Sticks
- 2 cups granulated cane sugar
- 4 large eggs (note: for white cake, use 6 egg whites + 1 egg; yellow cake, use 4 large eggs)Â *for egg-free option see below
- 2 tsp pure vanilla extract
- 1 cup milk or non-dairy alternative (like vanilla coconut, soy, hemp, rice, etc. “milk”)
for chocolate cake add:
- 1/4 cup cocoa powder
- replace 1 cup of milk listed for white cake with 1 1/4 cup chocolate milk, dairy or non-dairy (I love chocolate almond milk in this recipe!)
- 3 Tbs. chocolate syrup
Instructions
Pre-heat oven to 325º F (static) or 300º F (convection).
Spray or oil two 8-inch round cake pans with non-stick cooking spray and dust entire surface lightly with gfJules™ All-Purpose Gluten Free Flour (line bottom with parchment paper, if desired). To make cupcakes, oil or line cupcake pans with cupcake papers (Makes approximately 28 cupcakes).
Whisk together the flour, powdered milk/pudding mix, baking powder and salt and set aside.
In a large mixing bowl, combine the butter and sugar and beat well with your mixer’s paddle attachment, until the mixture is very light and fluffy (approximately 3-4 minutes). Add the eggs next, one at a time, beating well after each addition. Mix in the vanilla with the last egg addition.
Slowly add the milk, alternating with the flour mixture and beating in between the additions. Beat until smooth and pour into the prepared pans.
Allow cakes to sit in the pan for 15 minutes before baking. For cakes, bake for 40 minutes, turning the pans half-way through if using convection setting; for cupcakes, test after 20 minutes for doneness.
To test the cakes for doneness, insert a cake tester or toothpick in the middle of each cake and be sure it comes out clean, with very few crumbs attached. The cakes will also begin to pull away slightly from the sides of the pans. Add time if necessary to fully bake the cakes.
When done, turn off the oven and leave the oven door open to let the cakes cool slowly there for 5 minutes or so, then remove the cakes to a cooling rack. After 15-20 minutes of total cooling time, gently invert the cakes to remove them from the pans, then flip gently back onto the cooling rack until fully cooled.
Frost the cakes only when fully cooled, or in the alternative, you may wrap the cakes with wax paper or plastic wrap and seal inside freezer bags to freeze or refrigerate until ready to use. Lemon Buttercream Frosting or plain white or chocolate frosting are yummy choices for this recipe!
For all kinds of fun decorated cake ideas, hop over to my post on decorating other fun cakes! If you’re looking for something extra fancy, note that fondants are generally gluten-free, as well. Look for Satin Ice or brands like Wilton pre-made.
*This recipe and over 149 more, also available in my newest cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!!
Notes
**For egg-free, use aquafaba OR add 4 tablespoons arrowroot powder to dry ingredients. Add 4 tablespoons applesauce to beaten butter and sugar mixture. Proceed with recipe instructions.
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Can you use custard powder in place of the instant vanilla pudding in this recipe? Due to reaction to cornstarch and artifical coloring. thank yuou
Likely so, but I haven’t tried the product myself so I can’t say with 100% certainty. You could also just use this recipe for my Best Gluten Free Cake instead!
~jules
Was wondering if you have a substitute for xanthan gum, myself and several of my customers can’t use it. I use almond flour as often as I can, but most of them that are allergic to gluten, dairy and nuts! Most of the flour blends include the xanthan gum. I found several websites that use psyllium husk, have tried it, but I just don’t like the taste in my cakes. Do you have any suggestions that might work? Thanks for your time!
Hi Mary, have you tried my new Nada Flour? It makes excellent cakes! It has some psyllium in it, but perhaps the mesh size is finer and that’s why it’s something that doesn’t seems to stand out for anyone in the blend. Here’s the link so you can take a look (there’s no xanthan gum): https://shop.gfjules.com/collections/flour/products/gfjules-nada-flour
~jules
Hi Jules,
I’m baking all the time, but I’m stumped on this task and I could really use your help! Im baking a three layer 6” vanilla cake and one dozen chocolate cupcakes for a little boy’s birthday in a couple of days and he is allergic to everything! He can’t have gluten, dairy, dyes, nuts (of any kind) and eggs and im having to substitute so many items in every recipe I’m trying to make, which has caused each cake to come out with a result I’m just not satisfied with. For buttermilk I’ve tried both nondairy coconut yogurt and oat milk with lemon juice, for eggs I’ve substituted both 1/4 cup applesauce for the whole eggs and Aquafoba for the egg whites (Sally’s Baking Addiction Vanilla Cake). I even tried making the Depression Cake from many years ago, but using your flour, except it comes out rubbery. The batters always look and taste good, but come out sinking and looking awful.
I have to have his cake made and decorated by Thursday night and I’m having such a difficult time getting this right. I read your recipe, but yours requires pudding and he’s allergic to milk. I’ve also heard that I can only substitute one item per every two egg’s required. Im so used to these recipes just coming easy and this one is challenging me far beyond what I know or have time left to continue my trial and error testings. I am also running out of flour and can’t order more until the first. Do you have a recipe for both the vanilla and chocolate that will work for this little boy and all of his dietary needs? I have never faced this before and I’d like to use his concerns as a way to help others in his same situation. I told his mother I wanted to try and make him something once a month to keep learning about this type need, but the past couple of days of baking are wearing me out!! Any help you can give me, Jules would be greatly appreciated!
Thank you so much!
Donna
Hi Donna, my best gluten free cake recipe works with aquafaba as a substitute, and this birthday cake recipe works with Jello pudding mix (which is dairy-free). I would recommend the Best Gluten Free Cake recipe though, as it has fewer ingredients. Make it as is first (yellow or white) and then start working with chocolate and other variations. You can also nail the cupcakes first and then work on cakes if you’re running out of flour and want to be sure you get one right. For buttermilk, I’d always opt for non-dairy milk with lemon added rather than yogurt in a cake, since the yogurt will add weight.
Here are my egg free tips and substitutes for guidance in other recipes for future reference, as well.
Hopefully I was able to answer in time to help!!!!
~jules
Hi Jules,
After testing several gf flour mixes including a couple of commercial brands, I’m not satisfied with the lack of moist crumb or springiness.., even with soaking syrup. I’m doing a three tier wedding cake end of May, and will give your mix a try. Assuming your mix is what I’ve been seeking, how many lbs (or cups) needed for a 6″, 9″ 12″ cake. I’ll bake each layer vs. torte layering. (might torte the 6″) Feeling hopeful finally, your help appreciated!
Hi Diana,
I totally understand the frustration with the other flour blends on the market. I know you will love my gfJules Flour! It was what was used for my own gluten free wedding cake!
My recommendation is to try one of my cake recipes first, just to get the feel of things, then you can use my flour in one of your recipes if you’d prefer.
Note that 1 cup of my flour = 135 grams.
You’ll see in the notes of my recipes what size pan is recommended for each, but for my Best Gluten Free Cake recipe, for example, there’s only 1 1/2 cups (202.5 grams) needed for one 8-9 inch pan.
Best of luck with the wedding in May!
~jules
Hi there,
I am not seeing the note for an egg free option. Can you please help.
Thanks!
Hi Brooklynne – sorry about that. I don’t know where that info disappeared to! I just added it back, and here it is for you: *For egg-free, omit 4 large eggs. Add 4 tablespoons arrowroot powder to dry ingredients. Add 4 tablespoons applesauce to beaten butter and sugar mixture. Proceed with recipe instructions.
~jules
How long to bake if using a bundt pan and making the white cake version
Hi Gail, to convert from layer cakes to a 10″ bundt cake pan, I’d start by adding about 10 minutes to the bake time and testing, but you may need to add even more time, so keep checking with a toothpick to be sure before you take it out. ENJOY!
~jules
Jules,
Got any tips on stacking? This is my first time making a cake from scratch and I didn’t see stacking instructions included with your recipe. Its for my girlfriend’s birthday and I want to make sure I don’t miss it up.
Aw, so sweet of you, Anthony! I’m actually in the process of making a layer birthday cake RIGHT NOW for my aunt! I’m using this gluten free recipe instead though. It’s totally up to you as to which you prefer, ingredient and recipe-wise, but either way, you’ll want to be sure the cakes are nice and level before stacking. I’ve rigged up jigs before and sawed my way through (gently!!) with a bread knife stacked on books! It’s been fun. Or you can buy cake levelers or even use dentil floss or fishing line. There are loads of interesting ways to cut the totally cooled (!) cake, but make sure they are level. Then put a dab of icing on the plate to help keep it from sliding, then put the first layer down. Then put a healthy amount of icing on the top of the next layer and smooth it on. If there are alot of crumbs then you’ll want to walk away and let it set then add more frosting later — it’s called a “crumb coat”. Then add the next layer and repeat. Remember that gluten free sprinkles cover all manor of ugly frosting mistakes, and love is the best decoration.
~jules
I need to make some GF cake balls for a bridal party.
I make cake balls using alcohol to make the actual cake ball vs frosting.
How the cake actually turns out looking is not important.
Would this cake work for cake balls?
OR the one you refer to in the comments as “My Best Cake Recipe”?
Thanks!
Hi Deborah, the alcohol should work to hold either recipe together. This recipe is slightly more dense than the other “Best Cake Recipe,” which always makes a great cake ball, but I’ve used both recipes and they’re delicious and work well for cake balls, so I think you’ll be good either way. Enjoy!
~jules
Hi
Need some insight on baking gluten free
All baked goods seem dry, even taking away 1/4-1/2 of flour from recipes
Any ideas
Hi Renee, check out my gluten free baking tips linked here. What kinds of gluten free flours are you using? That makes all the difference. Read this article on gluten free flours as well. Hope that helps!
~jules
Hello, can I use OWYN protein insted of milk powder?
Hi Brenda, you should be able to do that without any other changes. I haven’t tried the OWYN powder in this recipe yet, so let me know what you think when you do!
~jules
I have Celiac disease and my daughter is allergic to eggs and tree nuts, so we struggle with baking cakes around here! We love your original cookie mix and I’ve had people at parties ask me for the recipe without knowing they were gluten-free and egg-free.
I am trying to make a birthday cake for my daughter’s third birthday. I tried this recipe last night with the suggested egg replacement (arrowroot and applesauce). The batter was very thick and very sticky. Like so sticky I had trouble getting it out of the bowl and into the pan. It was like melted cheese. Is that normal or did I do something wrong?
I tried to bake it in the Wilton wonder mold pan so I can create a skirt for an Elsa doll cake. I knew it was a long-shot to get an egg-free cake to rise enough in a tall pan like that. It didn’t work so well. The inside sank and there was a big hole. It tasted good though! I’m going to try cupcakes or smaller cakes next, but I wanted to make sure that I’m not doing something wrong first.
Hi Jessica, I’m so glad the cookie mix is working great for you and your daughter’s needs and is loved by all!!! I know that feels good to be able to bring something delicious to share!
About the cake, why don’t you try this recipe instead: My Best Cake Recipe is a newer recipe that is also lighter and rises higher naturally. You can choose from my egg substitute suggestions, or if there’s one you prefer using in cakes. I think you’ll have better luck. Let me know how it goes!
~jules
Hello, my sister in law wants me to use the chocolate version of this recipe to make her wedding cake. It will be a 3 tier, 2 cakes per tier each cut in half cake. I was wondering if you think this recipe would work out or is the cake too moist/not dense enough to handle the torting and stacking?
Thanks!
Hi Bethanie, I always recommend doing a test run for something as important as a wedding cake, but I think you’ll be pleasantly surprised at how it holds up for stacking. The dry milk powder helps with structure. Let me know how your experimenting goes, and congratulations to your SIL!!
~jules
Hi Jules,
I hope all is well. Thank you so much for this recipe. (I knownthisnis a lot to ask) Buy any chance can you help me with ingredients to increase for a 10 inch cake. A family member is having a baby shower and asked for a 10 inch cake gluten free cake and I would love to use this recipe. I am nervous when it comes figuring out how to increase a gluten free recipe on my own.Thank you in advance for your time and any help! 🙂
I have your book, Free for all Cooking, and used this recipe from it. Also used the recipe for the all purpose flour blend. The cake was very dry and heavy. Is there some way of using this cake in another recipe. Hate to throw it out with all these ingredients in it!
Hi Barbara, I’m sorry that your cake didn’t turn out light and airy like it should. Did you use any other ingredient substitutions? What kind of milk powder did you use? Sometimes people make the mistake of reconstituting the milk powder and adding it to the recipe instead of adding it as a powder – did that happen here? As for ways to use a cake that doesn’t turn out exactly right, I highly recommend cake pops! You basically break the cake into lots of cake crumbs or pieces, stir together with frosting and make them into yummy pops! Here’s my cake pops recipe link. Next time, check out my Best Gluten Free Cake Recipe and I’d highly recommend buying my pre-mixed blend rather than making your own from the book. It works even better than the homemade blend and you can rely on it in all your recipes! You can get a sample to try for only $5 if you like!
~jules
I am 57 years old, and I have been baking since I was 14. At age 19, I decided to take a 2 day Wilton’s cake decorating course that consisted of learning to make flowers, writing etc. I have naturally evolved over the last 40 years. I have created beautiful 3 to 8 tier wedding cakes for 30 years. Now, I am told that I have to start eating gluten free everything for my health issues. I was stunned. I had many customers call me and ask me if I make gluten free wedding cakes and I had to say no. When I stumbled across your website I became excited that this could actually become a reality.
I am really looking forward to trying your flour in my eclairs, and cakes. Thank you, distracted grandma
I cannot wait to see what someone of your cake-baking experience can create with my flour! I have another recipe that is also wonderful for making tiered cakes – I call it the “Best Gluten Free Cake Recipe!” And another that makes a wonderful pound cake and turns out so well, even in cake molds. I once make it into a castle mold for my son’s birthday and it was fantastic (I used orange juice in place of the rum for that one!). Please let me know how your experimenting goes – think of how happy you will make those many others who need gluten-free cakes if you start to offer your customers this option! How wonderful to spread the gluten-free cake love!!!
Happy baking!
~jules