FUNFETTI CAKE WITH RAINBOW SPRINKLES

This gluten free funfetti cake recipe is loaded with rainbow sprinkles on the inside and outside for the ultimate gluten-free vanilla birthday cake!!

As some of you may know, every year I make my own birthday cake.  Maybe like once or twice in my life since I started baking at the age of 16 have I actually eaten a birthday cake made by someone else.  Truth be told… I know exactly what I like and I love to decorate!!  (So this gluten-free funfetti cake recipe is perfect!!)

Have you seen some of the other birthday cakes I’ve made over the years?   Here is my 28th Rainbow Birthday Cake, and this is Cohl’s 29th Peanut Butter Cake with Chocolate Frosting and his 27th Dark Chocolate & Peanut Butter Midnight Cake.  Can you tell I have a rainbow theme and he has a peanut butter and chocolate one?

There is a bit of anxiety associated with turning 29.  Part of you knows that this big number is only a mere year away, while another part of you wants to hold onto and enjoy as much of your 20s as you can.  (I know, I know all of you 30-somethings and up, it’s not all that scary on the other side, is it?!)

If you happen to have some suggestions, I welcome any and all of your wrinkle, gray hair, and spider vein remedies in the comments below 🙂  Gotta’ stay on top of this aging thing!

Ingredients

• 2 c butter softened to room temperature
• 4 c sugar
• 6 large eggs
• 2 tsp vanilla extract
• 2 ⅔ c white rice flour*
• 1 ⅓ c tapioca starch*
• 2 tsp xanthan gum*
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 ⅓ c buttermilk
• ¾ c rainbow sprinkles (jimmies or confetti quins) (140-150g)
• Buttercream Frosting:
• ¾ c butter softened
• 9 c powdered sugar
• 2 large egg whites
• 5-7 tbsp heavy whipping cream or milk or more if needed
• 1 tbsp vanilla clear
• ½ tsp salt
• Food coloring if desired

Instructions
Funfetti Cake:

1. Preheat oven to 350 degrees.
2. If you have a bowl that fits at least 12 cups of ingredients, go ahead and make this cake in one full batch. However, if you do not, halve the ingredients and make two batches.  Be sure to reserve 1/3 of the first batch to combine with 1/3 of the second batch's batter to make the third cake layer.
3. 
   
4. Combine butter and sugar in a large bowl of a high speed mixer. Mix for 4 minutes on medium speed until mixture begins to get nice and fluffy.
5. ......................................

for full recipes please see : www.evolvingtable.com

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