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classic-birthday-cake-gluten-free

Classic Birthday Cake (gluten-free)

A classic vanilla birthday cake with chocolate buttercream sprinkles is a staple in any baker's recipe collection. It's a versatile recipe that can be used to celebrate in so many different ways. 
5 from 2 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 people

Ingredients
  

The Cake

The Chocolate Buttercream

Instructions
 

Cake

  • Preheat the oven to 350 degrees and butter two nine-inch cake pans and line the bottoms with parchment paper.
  • Beat the eggs in a large bowl until frothy at medium high speed using a whisk or electric mixer. Add the sugar, vanilla extract, and melted butter and mix until combined.
  • Sift the flour, salt, and baking powder into the egg mixture. Use a whisk or electric mixer at medium-high speed to fully combine the dry ingredients with the egg mixture.
  • Slowly pour in the whole milk and gently whisk or run the electric mixer on low until the batter is free of lumps.
  • Divide the batter equally between both cake pans and bake in the oven for 30-35 minutes or until a toothpick comes out clean from the center of the cake.
  • Let the cakes cool. Then, run a knife along the edge of each cake and flip it onto a cooling rack.
  • Wait to frost the cakes until they are completely cool.

Chocolate Buttercream Frosting

  • Fit an electric handheld mixer or standing mixer with the whisk attachment. If using a handheld mixer, grab a large bowl. If using a standing mixer, fit the equipment with a large metal or glass bowl.
  • Add the softened butter to the bowl and beat until smooth and creamy. This takes about three minutes. Scrap down the sides of the bowl with a rubber spatula.
  • Add half the powdered sugar, cream, vanilla extract, cocoa powder, and salt and beat slowly until the ingredients are semi-combined. Turn up the speed to medium and beat until creamy.
  • Add the other half of the powdered sugar and mix on medium speed. If the mixture is too thick, add a teaspoon more cream. If the mixture is too thin, add ½ cup powdered sugar.
  • Continue until you get the desired consistency. Once the buttercream consistency looks good, stop whipping.

Assembly

  • Place the first cake layer on a stable surface with a piece of parchment paper on top. I like to frost my cake on a cake stand so I don't need to move it after the cake is finished.
  • Wedging paper towels underneath the cake can prevent smudges on the cake stand.
  • Add a scoop of the chocolate buttercream and use a knife or frosting spatula to spread it evenly across the cake.
  • Top with the second cake layer and add a scoop of frosting to the top. Continue adding frosting while covering the entire cake.
  • Top with rainbow sprinkles for a delicious, bright vanilla cake.

Notes

Use pre-cut parchment paper cake liners for the bottom of each cake pan. This is so much easier than cutting them yourself.
Keyword birthday cake recipe, classic birthday cake, gluten free birthday cake, gluten free chocolate buttercream frosting, vanilla cake, vanilla cupcake
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