I learned the other day that some people are not familiar with confetti cake. Yes, there are people for whom confetti cake was not the go-to childhood cake. Kidding aside, confetti cake brings back fond memories for me as a kid. I don’t remember having it often for my birthday, but I remember being very excited when it appeared at my friends’ birthdays. I loved the colorful bits in the cake, but I never really liked the Funfetti frosting. It took me years before I realized that you could have one without the other. You can have confetti cake without the crazy frosting.
You know what else? You can have confetti cake on a gluten free diet. Sarah House, our resident pastry chef, took our gluten free vanilla cake mix and turned it into a beautiful confetti cake. If the use of sprinkles is unappealing, we make some recommendations for naturally colored sprinkles below. You can leave them out, as well, but then it’s not really a confetti cake, is it?
Confetti Cake (Gluten Free)
Prep Time: 30 minutes | Cook Time: 30 – 40 minutes | Passive Time: 1 hour
- 19 oz package Gluten Free Vanilla Cake Mix
- 3 Eggs
- 1/2 cup Oil
- 1/2 cup Water
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract (optional)
- 1/2 cup Sprinkles or Jimmies (single or assorted colors)*
- 6-3/4 cups Powdered Sugar
- 2-1/4 cups Butter soft
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 4 – 6 Tbsp Milk or Cream, if needed
- Sprinkles or Jimmies for decorating*
Preheat oven to 325°F. Spray two 9-inch round cake pans and line bottoms with parchment paper.
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.
Add sprinkles and mix until incorporated, about 30 seconds.
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.
Let cool in pans for 15 minutes then unmold onto separate plates or cake rounds to cool completely before frosting.
Combine powdered sugar and soft butter and mix on low for 1 minute to combine.
Increase speed to medium and mix until light and fluffy, about 5 minutes.
Add extracts and milk or cream (if needed to adjust consistency) and mix until combined, about 1 minute more.
Remove parchment paper from cakes and, if desired, divide each cake into two layers to assemble a four layer cake.
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.