Birthday Cake



Prep time:

Cook Time:

Total Time:

12 servings


25 minutes

35 minutes

1 hour 50 minutes

What you'll need

For the cake
  • 435 g gluten free plain flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon fine sea salt
  • 220 g unsalted butter
  • 400 g sugar
  • 110 ml vegetable oil
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 125 g full-fat soured cream
  • 225 ml buttermilk
  • 140 g colourful sprinkles
For the frosting
  • 330 g unsalted butter
  • 600 g icing sugar
  • 1 tablespoon vanilla extract
  • 2-3 tablespoons milk
  • 90 g colourful sprinkles



  • Preheat oven to 180°c. Grease three 9-inch cake pans and line the bottoms with parchment paper.
  • Whisk together the flour, baking powder, bicarbonate of soda, and salt.
  • Cream together the butter and sugar in a mixer at medium-high speed for 3 – 5 minutes or until very light and fluffy. Turn mixer to low and add the oil. Scrape down the sides of the bowl and give it another mix.
  • Mix in the eggs, one at a time, blending well, and scraping down the sides of the bowl after each addition. Mix in the vanilla and soured cream.
  • With mixer on low, add in 1/3 of the flour mixture, followed by half the buttermilk, another 1/3 of the flour, the rest of the buttermilk, and the final amount of flour. Scrape the sides of bottom of the bowl to make sure everything is fully combined. Add the sprinkles and stir. Divide the batter among the prepared cake pans.
  • Bake for 30 – 35 minutes, or until a toothpick inserted in the centre comes out clean. Let cool in the pans for 30 minutes. Run a knife around the edges of the pans, place on a cooling rack, peel off the parchment, and allow to cool completely.
  • Beat the butter until smooth. Add sugar, 130g at a time. Add the milk in, one tablespoon at a time until desired consistency. Beat in the vanilla. If still too thick add another tablespoon of milk.
  • Level off the cakes if needed.
  • Spread a thin layer of frosting between each cake layer and around the entire cake, including the top. Place cake in the refrigerator for 20 minutes.
  • Frost the cake and decorate with sprinkles.
  • Makes one 9-inch cake.








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