Ingredients

3 cups gluten-free flour (360g, such as King Arthur’s Measure for Measure)

2 cups sugar (400g)

2 sticks butter (1 cup, 227g), softened

4 large eggs

2 large egg whites

3/4 cup whole milk

1/4 cup buttermilk

1/3 cup sour cream

1 tbsp + 2 tsp gluten-free baking powder

3 tsp vanilla extract

3/4 to 1 cup sprinkles (gluten-free)

1 cup unsalted butter (2 sticks), softened (for buttercream)

1/3 cup heavy whipping cream (for buttercream)

4.5–5 cups confectioners’ sugar, sifted (for buttercream)

2 tsp clear vanilla extract (for buttercream)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 8-inch or three 6-inch round cake pans and line the bottoms with parchment paper. Set aside.

Step 2: In a bowl, sift together the gluten-free flour and baking powder. Set aside.

Step 3: In a large mixing bowl, cream the softened butter and sugar with a mixer for 3-5 minutes until light and fluffy. Add the eggs and egg whites one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4: In another bowl, combine the whole milk, buttermilk, and sour cream.

Step 5: Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.

Step 6: Gently fold in the sprinkles until evenly distributed throughout the batter.

Step 7: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.

Step 8: Fill 8 or 9-inch pans two-thirds to three-quarters full; fill 6-inch pans about halfway to prevent overflow during baking.

Step 9: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Step 10: Let cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.

Step 11 (Optional): Wrap cooled cakes in plastic wrap and freeze for 6-24 hours to make decorating easier. Thaw at room temperature for 2-4 hours before serving. Avoid refrigerating as it can dry out the cake.

Step 12: To assemble, layer cakes with your favorite frosting between each layer, then frost the top and sides as desired.

Step 13: Place the finished cake on a baking sheet. Gently press additional sprinkles by hand onto the sides, rotating the cake for even coverage.

Step 14: For the buttercream icing, beat 1 cup softened unsalted butter with 2 teaspoons clear vanilla extract until smooth and creamy.

Step 15: Gradually add 4.5–5 cups sifted confectioners’ sugar, one cup at a time, mixing on low to avoid sugar clouds.

Step 16: Slowly add 1/3 cup heavy cream and adjust consistency as needed. Add more cream if too thick or more sugar if too thin. Optionally, add a tiny bit of purple food coloring for bright white icing.

Tips & Variations

Use gluten-free sprinkles specifically to keep the cake fully gluten-free.

Freezing the cake layers before decorating makes them easier to frost smoothly.

For extra moistness, substitute half the butter with coconut oil.

Double the buttercream recipe if you want plenty of frosting to decorate the entire cake.

Add a splash of almond extract instead of vanilla for a different flavor twist.

FAQs

Can I make this cake dairy-free?

Yes, substitute dairy milk with almond or oat milk and use dairy-free butter and cream alternatives to make the cake dairy-free.

How do I prevent the sprinkles from bleeding color?

Use high-quality, gluten-free sprinkles designed not to bleed. Gently fold them into the batter just before baking and add additional sprinkles to the iced cake for best results.