Confetti Cake (gluten free)

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Votes: 52
Rating: 3.19
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Servings 16servings
Prep Time 30minutes
Cook Time 30 - 40minutes
Passive Time 1hour
Submitted By Sarah House for Bob's Red Mill Natural Foods
The simple addition of sprinkles transforms our Gluten Free Vanilla Cake Mix into a perfect party cake.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 52
Rating: 3.19
You:
Rate this recipe!
Servings 16servings
Prep Time 30minutes
Cook Time 30 - 40minutes
Passive Time 1hour
Submitted By Sarah House for Bob's Red Mill Natural Foods
The simple addition of sprinkles transforms our Gluten Free Vanilla Cake Mix into a perfect party cake.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Confetti Cake
  1. Preheat oven to 325°F. Spray two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, beat eggs for 30 seconds on medium-low speed. Add mix, oil, water, and extracts and beat for 1 minute on medium-low speed, scraping down the sides of the bowl as needed.
  3. Add sprinkles and mix until incorporated, about 30 seconds.
  4. Divide batter evenly between prepared pans and smooth tops with a spatula. Bake until a tester inserted in the center comes out clean, about 30 - 40 minutes.
  5. Let cool in pans for 15 minutes then unmold onto separate plates or cake rounds to cool completely before frosting.
Frosting
  1. Combine powdered sugar and soft butter and mix on low for 1 minute to combine.
  2. Increase speed to medium and mix until light and fluffy, about 5 minutes.
  3. Add extracts and milk or cream (if needed to adjust consistency) and mix until combined, about 1 minute more.
  4. Remove parchment paper from cakes and, if desired, divide each cake into two layers to assemble a four layer cake.
  5. Place one layer on a cake turntable or serving platter and add an even layer of frosting. Continue until all layers have been added, then frost exterior and decorate cake as desired.
Recipe Notes

*Make sure sprinkles or jimmies are gluten-free.

Products Used in this Recipe
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