Gluten-Free Confetti Cake

Name: Gluten-Free Confetti Cake
Prep time: 45 min
Cook time: 32 min
Total time: 1 h 17 min
Cuisine: American
Ingredients: 90 g Bob's Red Mill sweet rice flour (different from "white rice flour" or "brown rice flour"); 64 g Bob’s Red Mill sorghum flour; 63 g Bob’s Red Mill tapioca flour; 37 g Bob’s Red Mill millet flour; 3/4 teaspoon xanthan gum; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; ½ cup unsalted butter (room temperature); 1 cup granulated sugar; 1 large egg (yolk and white separated, room temperature); 2 large whites (room temperature); 2 teaspoons pure vanilla extract; ½ teaspoon almond extract (leave out for nut-free version); ½ cup whole milk (room temperature); 1/3 cup sour cream (room temperature); ½ cup rainbow sprinkles (see note about kind); 1½ cups unsalted butter (room temperature); 4½ cups powdered sugar (sifted); 1 tablespoon pure vanilla extract; 3-5 tablespoons heavy cream or whole milk

Instructions

Prep:45minCook:32min

Fluffy and moist gluten-free funfetti cake. A soft vanilla layer cake filled with rainbow sprinkles with a light and tender buttery crumb slathered with homemade vanilla buttercream. Topped with more rainbow sprinkles, this is the perfect celebration cake!

Updated at: Fri, 22 Nov 2024 04:04:28 GMT