Go Back
Print Recipe
4.67 from 6 votes

Gluten Free Yellow Birthday Cake from Scratch

Gluten Free Yellow Birthday Cake, moist delicious with a chocolate frosting.
Course: Cake
Cuisine: American
Author: Angela Roberts


  • 6 ounces white chocolate
  • 4 tablespoons unsalted butter cut into 8 pieces
  • 3 tablespoons avocado oil or neutral oil
  • 11 ounces gluten free flour I use this
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons xantham gum see notes
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • pinch cream of tartar
  • 7 ounces sugar 1 cup
  • 1 1/2 tablespoons vanilla extract
  • 2/3 cup sour cream
  • 1 cup unsweetened cocoa powder
  • 5-7 cups confectioner's sugar
  • ½ teaspoon salt
  • 2 teaspoons vanilla
  • 1/4 cup heavy cream
  • 1 1/2 cup of butter
  • sprinkles for garnish
  • Kitchen Tools Needed
  • Parchment paper
  • 3 6- inch cake pans or 2 9-inch cake pans


  • Instructions for Cake
  • Preheat Oven to 325 degrees F.
  • Grease 2 9-inch cake pans or 3 6-inch cake pans (which I use)
  • Line with parchment paper and grease parchment paper.
  • Put white chocolate, butter, oil in double boiler (or use a stainless bowl over saucepan of simmering water).
  • Stir until melted. Set aside to cool.
  • Sift flour, salt, baking powder, baking soda, xanthum gum. Set aside.
  • Whip egg whites with cream of tarter on medium low speed until frothy. Add 1/2 cup of sugar and whip until you have stiff peaks. Transfer the egg whites to a cold clean bowl.
  • Clean mixer and add egg yolks and vanilla until well blended.
  • Add remaining sugar. Mix well.
  • Add chocolate and sour cream mixture to egg yolk mixture.
  • Turn mixer to low; add flour mixture and blend until completely combined.
  • Add egg whites, using a rubber spatula and fold in.
  • Divide cake pan evenly. I weigh my batter between pans.
  • Bake until cake pans pull away from pan.
  • If using 6 inch pans, bake for 25 to 30 minutes.
  • If using 9 inch, bake 30 to 32 minutes.
  • Instructions for Frosting
  • Whip butter until smooth.
  • Sift cocoa powder. Sift confectioner's sugar.
  • Add cocoa powder, salt, and sugar together. Mix well.
  • Add to butter a cup at a time on medium speed.
  • Add vanilla.
  • Add heavy cream, a little at a time.
  • You can make frosting two days in advance and refrigerate.
  • Or, you can make and freeze until needed.
  • Frost cake.
  • Add sprinkles as soon as the frosting is finished.


If you use Bob's Red Mill one to one gluten free flour, add 1/2 teaspoon xanthum gum.