Gluten-Free Confetti Birthday Cake
Every baker must have the perfect birthday cake recipe in their arsenal! So today I’m sharing with you my go-to recipe for a classic vanilla birthday cake. The added touch of sprinkles make this dessert more fun and festive, just as all birthdays should be!
If you have a child with artificial color allergies, you can check out the link below for naturally dyed sprinkles.
1 cup salted Kerrygold Butter, softened
1 cup sugar
1 cup brown sugar
2 tbsp vanilla extract
1/2 tsp almond extract
1 cup almond flour
2 tsp xanthan gum
1 1/2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup buttermilk
3/4 cup sprinkles (natural option)
Preheat the oven to 350°F. Prepare two 9” round pans by greasing and lining with parchment paper.
In a medium bowl using an electric mixer, cream the butter until light and fluffy. Add in the sugars and extracts then continue whipping until creamed.
Gradually add in the eggs, one at a time. Mix well between each addition.
In a separate bowl, combine the dry ingredients. Then stir into the creamed mixture a little at a time, alternating with the buttermilk. Gently fold in the sprinkles until they are well dispersed.
Divide batter evenly between prepared cake pans.
Bake for 30 – 35 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.
Allow to cool to cool before frosting
Creamy Vanilla Butter Cream
2 cups salted Kerrygold Butter, softened
4 cups powdered sugar
2 tsp vanilla extract
heavy cream, as needed
In a medium bowl with an electric mixer, cream butter before Adding in a cup of powdered sugar and the vanilla. Whip in another cup of powdered Sugar. next, whip in the final two cups of powdered sugar and mix until smooth. Add in a splash of cream to thin out your mixture.
Frost the first cake, leaving a thick layer of frosting on the top to act as the filling. Place a generous amount of sprinkles on top of the filling before placing the second cake on top. Use up the rest of the frosting to evenly frost the sides and top of the whole cake. You should have a nice thick layer of butter cream across the entire surface of the cake.
With clean hands, gently press handfuls of sprinkles along the bottom half of the cake. Continue the process until you have sprinkles along the entire bottom half of the cake, all the way around. Sprinkle a generous amount of the confetti sprinkles on top of the cake then slice, serve, and celebrate with this gluten-free Confetti Birthday Cake!