Gluten Free Vanilla Birthday Cake

Total time2 hr

Prep time25 min

Cook time35 min

This classic layer cake is everything a birthday dessert should be: tender, moist, and perfectly sweet, with sour cream and a touch of vinegar in the batter keeping the crumb soft and finely textured. Two golden layers bake up with a gentle rise and a clean crumb before they're stacked and covered in a fluffy vanilla buttercream, whipped to that perfect light, spreadable consistency. A shower of rainbow sprinkles on top gives it that unmistakable party-cake look, and the whole thing slices cleanly for a crowd. It's an easy make-ahead bake, too, since the layers cool completely before frosting so you get sharp, even sides every time. This one earns its place as a gluten free birthday centerpiece without losing any of the nostalgic, bakery-style charm of the original.

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ cups granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ cups whole milk
½ cup neutral oil (such as canola oil or vegetable oil)
½ cup sour cream
2 tsp pure vanilla extract
1 tbsp white vinegar

For the frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar, sifted
3–4 tbsp heavy cream
1 ½ tsp pure vanilla extract
¼ tsp salt

For serving

rainbow sprinkles (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

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