Just about any occasion is perfect for a fun, decorated gluten free cake made into your favorite super-fun shape.
Making birthdays, anniversaries, the first day of school, Super Bowl parties, Groundhog Day and more special with a delicious gluten free cake is easier than you might think.
This gluten free cake recipe is one of my all-time favorites because it is versatile, reliable, and truly delicious. It makes every occasion happier since everyone can share something that tastes great and is safe for those avoiding gluten.
If you want a shortcut, consider a quality gluten free cake mix. One mix can make a single cake layer, a sheet cake, or a dozen cupcakes, making it easy to get started with decorated gluten free cakes for any event.
We all remember parties where someone brought a spectacular shaped cake — a medieval castle, a pirate’s treasure chest, a near-life-sized robot, or a superhero skyscraper. Those shaped cakes were always the hit of the party. Now you can recreate those memorable designs with a dependable gluten free cake base that holds up well to carving and decorating.
Two-Layer Gluten Free Cake Recipe
Fun Decorated Gluten Free Cakes!
The perfect gluten free cake recipe for birthday cakes, shaped cakes, cupcakes and other decorated gluten free creations.
Prep Time: 15 minutes • Cook Time: 40 minutes • Total Time: 55 minutes
Servings: 4 cake layers
Calories (per serving): 135 kcal
Author: Jules Shepard
Ingredients
- 3 cups (405 grams) gfJules All-Purpose Gluten-Free Flour
- 1 tablespoon gluten free baking powder
- 1/4 cup gluten free instant pudding mix (powdered) — measured
- 1/4 teaspoon salt
- 1/2 cup butter or non-dairy alternative (such as buttery sticks)
- 2 cups granulated cane sugar
- 4 large eggs (for white cake use 6 egg whites + 1 whole egg; for yellow cake use 4 large eggs)
- 2 teaspoons pure vanilla extract
- 1 cup milk or non-dairy alternative (vanilla coconut, almond, soy, hemp, etc.)
For chocolate cake add:
- 1/4 cup cocoa powder
- Replace 1 cup milk with 1 1/4 cups chocolate milk (dairy or non-dairy)
- 3 tablespoons chocolate syrup
Instructions
- Preheat oven to 325°F (static) or 300°F (convection).
- Prepare two 8-inch round cake pans: spray or oil and lightly dust with gfJules flour. Line the bottoms with parchment paper if desired. To make cupcakes, line or oil cupcake pans (this recipe makes approximately 28 cupcakes).
- Whisk together the flour, powdered pudding mix, baking powder and salt; set aside.
- In a large mixing bowl, beat the butter and sugar with a paddle attachment until very light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla with the last egg.
- Slowly add the milk, alternating with the flour mixture, beating between additions. Beat until smooth and pour into prepared pans.
- Allow the cakes to sit in the pan for about 15 minutes before baking. For cakes, bake about 40 minutes, turning pans halfway through if using a convection setting. For cupcakes, begin checking for doneness at 20 minutes.
- Test for doneness by inserting a toothpick or cake tester in the center; it should come out clean with very few crumbs. Cakes will begin to pull away slightly from the sides of the pans. Add time as needed to fully bake.
- When done, turn the oven off and leave the oven door open briefly so cakes cool slowly for about 5 minutes. Then remove to a cooling rack. After 15–20 minutes total cooling, gently invert to remove from the pans, then set right-side-up on the rack until fully cooled.
- Frost only when cakes are completely cooled. You can also wrap cooled cakes and freeze or refrigerate them until ready to use.
Notes
If you need an egg-free option: use aquafaba, or add 4 tablespoons arrowroot powder to the dry ingredients and 4 tablespoons applesauce to the beaten butter and sugar, then proceed with the recipe.
Nutrition
Nutrition facts are estimates per serving and will vary depending on specific ingredients and brands used.
- Calories: 135 kcal
- Fat: 5 g
- Cholesterol: 45 mg
- Sodium: 154 mg
- Carbohydrates: 20 g (Sugar 17 g)
- Protein: 3 g
To shape this gluten free cake into forms like a football, you can bake in specialty pans such as 6‑inch ball-shaped pans when your design needs a taller crown rather than width. Cakes baked in smaller pans will be thicker and may require a longer bake time; always test with a toothpick for doneness.
Shaped cakes such as a caterpillar are cleverly made using a bundt pan. Bake the same gluten free white or chocolate cake in a bundt pan and check for doneness after 35 minutes, adding time as necessary. Once cooled and removed from the pan, cut and arrange pieces to create a crawling caterpillar. Candy eyes and crumbled gluten free cookies work well for details.
Another simple shaped cake idea: stack two small gluten free sheet cakes and cut or hollow part of the top layer to create a treasure chest stuffed with candy.
Gluten Free Frostings, Food Coloring and Sprinkles
Frosting makes the cake, so don’t skimp. Homemade frosting is easy, inexpensive, and free of preservatives. A good homemade vanilla or chocolate frosting will spread smoothly and allow a professional finish on shaped or carved cakes. If you prefer ready-made frostings, use them for cupcakes where spreading is easier; always check labels to ensure the products you choose are gluten free.
For colored frostings and decorations, choose gluten free food colorings and natural options when possible. Some widely available food color brands offer gluten-free and natural formulas; test color strength on a small batch before coloring a full batch of frosting, since some natural dyes are less vibrant and may require more product to reach the hue you want.
Decorative sprinkles are another finishing touch. Many specialty brands produce gluten free, naturally colored sprinkles suitable for themed cakes. When shopping, look for clear labeling indicating gluten-free status, and consider options that use vegetable-based colors for a more natural approach.
Gluten Free Cupcake Cones
For a playful alternative, bake cupcakes in gluten free ice cream cones. Use cake-style cones with flat bottoms for stability and place them in a muffin tin while baking. Fill each cone with batter and bake, or bake cupcakes in liners and transfer them into cones after they cool. These are great for parties and easy for kids to hold while running around.
Have fun and get creative with your next gluten free decorated cake. Whether you carve a shape, stack pieces to build a scene, or color and embellish with frosting and sprinkles, a great gluten free cake can make any celebration sweeter.
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