Gluten-Free Birthday Cake
Description
This gluten‑free birthday cake is soft, fluffy, and perfectly sweet — the kind of classic celebration cake everyone loves. Made with regular sugar and simple ingredients, it bakes up with a tender crumb and rich vanilla flavor that feels just like the birthday cakes you remember, only completely gluten‑free.
Ingredients
Instructions
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Preheat the oven to 325 degrees
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Grease and line your pan (2, 8 inch pans or 1, 9x13pan)
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In a small bowl, wisk together dry ingredients: flour, cornstarch, baking soda, baking powder, salt, sugar.
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In a large bowl, add melted butter, oil, milk, vanilla and sour cream and blend until well combined.
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Add room temperature eggs and combine until blended.
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Add the dry ingredients to the wet ingredients and whisk or stir until just combined. Do not overmix — gluten‑free batter thickens as it sits.
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Divide batter evenly between pans (or pour into a 9×13). Smooth the tops.
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Bake 23–30 minutes for 8‑ or 9‑inch rounds, or 27–38 minutes for a 9×13 pan. The cake is done when the center springs back and a toothpick comes out with moist crumbs
Note
Want more desserts? Check out these other gluten-free dessert recipes:
Gluten-Free Carrot Cake - Flourish Without Flour
Low Sugar Gluten-free Almond Flour Cookies - Flourish Without Flour
Check out more tips on gluten-free baking:
Best Gluten-Free Flour Blends and How to Use Them - Flourish Without Flour
Basic Gluten‑Free Baking Tips for Beginners on a Budget - Flourish Without Flour
Frequently Asked Questions
Can I substitute the corn starch for something else?
Yes, you can add more gluten-free flour (in the same serving) but the cake may be a little denser. You could offset that by adding an extra 1/2 teaspoon of baking powder. You could also add tapioca starch or arrowroot flour and get a similar result as adding the corn starch.
Can I substitute the sour cream for something else?
Yes, you can use plain yogurt or milk (1/2 cup) plus an extra tablespoon of oil.
