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–+ servings
A bundt cake topped with white icing drizzles and colorful sprinkles, displayed on a white plate.

Gluten-Free Funfetti Cake

This Gluten-Free Funfetti Cake is buttery, moist, and packed with rainbow sprinkles for the ultimate birthday cake flavor. Made with a gluten-free flour blend and cornstarch for a soft bakery-style crumb, this kid approved bundt cake is simple to decorate and perfect for celebrations.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12

Ingredients

  • 3 cups 1:1 gluten-free flour with xanthan gum plus more for the pan
  • ½ cup cornstarch
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter softened plus more for greasing the pan
  • 1 ¾ cups granulated sugar
  • 1 Tablespoon vanilla extract
  • 4 large eggs
  • 1 cup full-fat plain Greek yogurt or sour cream
  • ½ cup rainbow sprinkles
  • Vanilla Buttercream Frosting

Instructions

  • Preheat the oven to 350°. Butter and flour a bundt pan, set aside. Be sure to get all the nooks and crannies of your pan as the cake will stick.
  • In a medium bowl, whisk the GF flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, using an electric mixer, beat the butter with the sugar at medium-high speed until fluffy, about 2 minutes. Add the eggs and vanilla, beat on medium until incorporated.
  • Add ⅓ of the dry ingredients, beat until in incorporated. Add ⅓ of the yogurt and beat until incorporated. Alternate until both are used up. Add the sprinkles. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
  • Pour the batter into the prepared pan and allow to rest for 10 minutes. Bake for 50 to 60 minutes, until the cake is golden and a tester comes out clean. (205 to 210 F degrees).
  • Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the center of the pan to loosen the cake. Cool for 20 minutes, then unmold and fully cool.
  • Decorate the cooled cake with buttercream and additional sprinkles.

Equipment

Notes

  • Sour cream can be substituted for yogurt.
  • Additional GF flour or almond flour can be used in place of the cornstarch but the cake will be denser.