Go Back
+ servings

Gluten-Free Funfetti Cake

Everyday can be a celebration when you eat this totally awesome Gluten-Free Funfetti Cake! This gluten-free funfetti cake is made entirely from scratch. The cake is a tender and soft white cake filled with colorful sprinkles and topped with a delicious buttercream frosting.
Prep Time: 25 minutes
Cook Time: 35 minutes
Course: Dessert
Cuisine: American
Keyword: cake, Funfetti, Gluten-Free
Servings: 8 people


  • Three 6" round cake pans
  • Small cake stand


Cake Ingredients:

  • 3/4 cup butter, softened
  • 1 1/2 cup granulated sugar
  • 1 tbsp. vanilla extract
  • 5 egg whites, room temperature
  • 1 1/2 cups buttermilk
  • 3 cups gluten-free all purpose flour, Bob's Red Mill 1 to 1
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup rainbow Jimmies sprinkles
  • extra sprinkles for decorating sides and top of cake, optional

Buttercream Frosting:

  • 3 sticks butter, softened
  • 4 oz. cream cheese, softened
  • 1 tbsp. vanilla extract
  • 1 tbsp. heavy whipping cream, room temperature
  • 6 cups powdered sugar


For the Cake:

  • Prepare each 6" cake pan by thoroughly coating with cooking spray. Then, line each bottom of pan with parchment paper and then give a quick spray over paper.
  • Preheat oven to 350 degrees F.
  • Start by creaming softened butter and sugar together with a hand mixer on medium/high speed. Blend until light and fluffy.
  • Next, add in vanilla extract and egg whites. Blend well between each egg added.
  • In another bowl, whisk dry ingredients together (flour, baking soda, baking powder, and salt).
  • To the bowl with wet ingredients, alternate adding in dry ingredients and buttermilk. Blend on high speed until everything is completely combined.
  • Stir in sprinkles by hand.
  • Pour batter evenly between three 6" round cake pans.
  • Bake for about 30-35 minutes or until toothpick inserted in middle of cake comes out clean.
  • Allow cakes to cool on cooling rack for about 20 minutes before trying to remove from pans.
  • Remove parchment paper from bottom of cakes. Allow cakes to cool completely before attempting to frost.

Making Buttercream Frosting:

  • In a large bowl, cream together softened butter and cream cheese on medium/high speed until mixture is creamy and fluffy.
  • Add in the vanilla extract and heavy whipping cream and continue to beat.
  • Add the powdered sugar in slowly so it doesn't kick up in your face. I find that adding in 1/2 cup at a time is best.

Assembling the Cake:

  • Trim small amount off tops of cakes as needed to make even cake layers.
  • Place first cake layer on cake plate and add frosting, spreading it around so it's even.
  • Place second cake layer on top. Add more frosting on top and spread evenly around.
  • Lastly, add third cake layer on top and add remaining frosting making sure to evenly coat the top and sides of cake.
  • Pipe buttercream swirls on top of cake* and add sprinkles to top and sides of cake.
    *See notes
  • Makes about 8 servings depending on thickness of each slice. Enjoy!


*If you need additional buttercream to pipe on top or sides of cake, just cut the buttercream frosting recipe (above) in half and you'll have enough to pipe swirls and decorate as desired.  
Tried this recipe?Let us know how it was!