Gluten-Free Birthday Cake
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
- 1 ¾ cup gluten-free 1:1 flour I've used both Cup 4 Cup and Pilsbury
- 2 tablespoons corn starch
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ cups sugar
- 3 room temperature eggs
- ½ cup melted butter
- 2 tablespoons neutral oil avocado or canola
- 1 cup milk
- 2 teaspoons vanilla
- ½ cup sour cream
Instructions
- Preheat the oven to 325 degrees
- Grease and line your pan (2, 8 inch pans or 1, 9x13pan)
- In a small bowl, wisk together dry ingredients: flour, cornstarch, baking soda, baking powder, salt, sugar.
- In a large bowl, add melted butter, oil, milk, vanilla and sour cream and blend until well combined.
- Add room temperature eggs and combine until blended.
- 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.
- Divide batter evenly between pans (or pour into a 9×13). Smooth the tops.
- 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
- Top with icing of choice such as butter cream.
Notes
Nutrition facts are for the cake only, not including icing.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 46gProtein: 4gFat: 12gSaturated Fat: 5.5gSodium: 240mgFiber: 1gSugar: 27g
Tried this recipe?Let us know how it was!
