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Spring is finally here, and it’s time to start celebrating the warmer weather. I always love how this time of the year is associated with Easter because of all the fun colors and styles associated with it. That’s why I decided to make a pastel confetti cake to ring in spring!

If you don’t know what a confetti cake is, it is a white or yellow cake with sprinkles baked inside to provide a confetti type of appearance when you cut into the cake. If you’re gluten free, you must be careful with everything you buy, because wheat can sneak its way into a lot of things. There’s a lot of sprinkles out there that either include wheat as an ingredient, or may be processed in a facility that handles wheat. That’s why I buy my sprinkles off of Amazon, to make sure my sprinkles are gluten free.

I’m also in the process of testing recipes for my first cookbook, so this cake recipe is one of the recipes that will be in my book. It’s my grandmother’s 1234 cake, which is a cake that uses 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. It’s an easy way to remember the ratio for a basic cake recipe.

Gluten Free Confetti Cake


  • Cake ingredients
  • 1 cup milk, room temperature
  • 2 cups sugar
  • 3 cups Bob's Red Mill 1 for 1 flour
  • 4 eggs, room temperature
  • 2 sticks butter room temperature
  • 4 tsp baking powder
  • 2 tsp vanilla extract
  • 3 tbsp gluten free sprinkles
  • Frosting
  • double batch of https://cooking.nytimes.com/recipes/1016330-ermine-icing
  • Light blue food coloring
  • sprinkles


  1. Cake instructions
  2. Preheat the oven to 350F
  3. Grease two round cake pans, and place parchment paper on the bottoms of the pans.
  4. Sift the flour and baking powder together and set aside.
  5. Beat the butter until fluffy.
  6. Beat the sugar into the butter until lighter and fluffier, where the color of the butter almost turns white.
  7. Separate the egg yolks from the whites. Set the whites aside. Gradually add the yolks to the butter until the butter is blended with the yolks.
  8. Starting with the flour mix in 1/3 flour, then 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour.
  9. In a separate bowl, whisk the egg whites until they form firm peaks. Fold the whites into the batter until combined.
  10. Fold the sprinkles into the batter, then split the batter evenly between the two pans.
  11. Bake for 25 minutes or until an inserted toothpick comes out clean.
  12. Let the cakes cool completely to room temperature.
  13. Frosting
  14. Follow the NYTimes recipe, making a double batch
  15. Add the food coloring until you get the desired color of pastel blue.
  16. Stack the cakes with a layer of frosting in between. Top the cake with frosting and ice the sides.
  17. Top with sprinkles.
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