
Gluten-Free Celebration Cake: Because Every Occasion Deserves Delicious!
Hey friends!
Raise your hand if you've ever felt left out at a party because, well, cake. As someone rocking the gluten-free life (and constantly craving deliciousness!), I get it. Too often, "gluten-free" translates to "dry," "crumbly," or simply "sad." But no more!
This celebration cake recipe is my not-so-secret weapon for turning any occasion into a gluten-free party of flavors. Whether it's a birthday, anniversary, or just a Tuesday that needs some serious brightening, this cake promises moist, tender, and utterly delightful results. It's the cake that even the most devout gluten-lovers will happily devour, trust me!
This recipe is extra special to me because it's something I've tweaked and perfected over years of gluten-free baking adventures. I really started to play around while searching for a cake that I can give to my granpa, as he is coeliac and there was no way for me to giver her non gluten free cake. My grandpa is also super picky, so it was hard to nail down a cake that she liked. This cake has now become a must-have in our house, and hopefully it will at yours too!
So, grab your apron, crank up your favorite tunes, and let's get baking!
Ingredients You'll Need:
- 1 ½ cups gluten-free all-purpose flour blend (I recommend a blend with xanthan gum already added. If yours doesn't have it, add 1 teaspoon xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 Egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit for 5 minutes)
- ½ cup hot water
- 2 tablespoons vegetable oil or melted coconut oil
- 1/2 Cup rainbow sprinkles (optional)
For the Frosting (because cake needs frosting!)
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 4-6 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Food coloring (optional)
Let's Bake This Cake! (Step-by-Step Instructions)
- Get Prepped: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. (For easy removal, consider using parchment paper rounds at the bottom of the pans). This is a critical step – nobody wants a stuck cake disaster!
- Dry Ingredients First: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed, giving you a consistent texture. Using a good set of measuring cups makes ensuring accuracy a breeze!
- Cream the Butter: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This might take 3-5 minutes, so be patient! A stand mixer, can save time and effort here!
- Add the Eggs: Beat in the eggs one at a time, then the egg yolks, followed by the vanilla extract, mixing well after each addition.
- Alternate Dry and Wet: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix! Overmixing can lead to a tough cake, and we want light and fluffy.
- Hot Water Magic: In a small bowl, combine the hot water with the vegetable or coconut oil. Gently fold this into the batter. The hot water helps to bloom the gluten-free flour and create a moist crumb.
- fold the sprinkles into the batter.
- Divide and Conquer: Divide the batter evenly between the prepared cake pans.
- Bake Time: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Down: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking and allows them to cool evenly.
- Make the Frosting: While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, alternating with the milk or heavy cream, until the frosting reaches your desired consistency. Mix in the vanilla extract and salt.
- Frost and Decorate: Once the cakes are completely cool, frost the top of one layer and stack the other layer on top. Frost the entire cake and decorate as desired. Get creative with sprinkles, frosting designs, or fresh fruit!
- dig into the cake!
Helpful Tips & Tricks for Gluten-Free Cake Success:
- Xanthan Gum is Your Friend: If your gluten-free flour blend doesn't contain xanthan gum, definitely add it! It acts as a binder and helps to prevent the cake from being crumbly.
- Room Temperature Ingredients: Using room temperature butter, eggs, and buttermilk is crucial for proper emulsification and a smooth batter.
- Don't Overbake: Gluten-free cakes tend to dry out quickly, so keep a close eye on them while they're baking and test for doneness with a toothpick.
- Frosting Fun: Don't be afraid to experiment with different flavors and colors of frosting! For a richer frosting, try using brown butter.
- Dietary Swaps: For a dairy-free version, use dairy-free butter and milk alternatives. For an egg-free version, flax egg or applesauce can be used as a substitute.

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Adaptation for a birthday
Add your favorite berries, chocolate chips, or chopped nuts to the batter for added flavor and texture. You may add nuts/chocolates on top of the cake as a topper!
Presentation
When you divide the cake, serve with your favorite sorbet/ice cream. You can also serve alongside fresh fruits for additional presentation.
Gluten-Free Celebration Cake Recipe
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Yields: 10-12 servings
Ingredients:
- 1 ½ cups gluten-free all-purpose flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs + 2 Egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup hot water
- 2 tablespoons vegetable oil
- 1/2 Cup rainbow sprinkles (optional)
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 4-6 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 350°F. Grease and flour two 8-inch cake pans.
- Whisk together dry ingredients.
- Cream butter and sugars until light and fluffy.
- Beat in eggs and vanilla
- Alternate adding dry and wet ingredients, ending with dry.
- Fold in oil/water mixture.
- fold in the sprinkles
- Divide batter between pans.
- Bake 30-35 minutes, or until toothpick comes out clean.
- Cool completely.
- Make Frosting
- Frost and decorate!
- Serve (optional)

So there you have it! A gluten-free cake that's worthy of any celebration. Bake this cake and watch your friends and family devour every single crumb. Happy baking!
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