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!
- 3 cups (405 grams) gfJules All-Purpose Gluten-Free Flour
- 1 Tbs. gluten free baking powder
- 1/4 cup powdered pudding mix measure out 1/4 cup of gluten free instant pudding mix
- 1/4 tsp. salt
- 1/2 cup butter 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) *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
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!!
**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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