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Gluten-Free Birthday Cake

Carol Kicinski
Carol Kicinski
Chef - Professional Recipe Developer Read More About Author
Carol is a professional recipe developer, television chef, freelance writer and cookbook author. She cooks. She writes. She travels. And she does it all gluten-free!

When it comes to food she believe the most important thing is for it to taste great. Her recipes are not just good for gluten-free they are just plain good! Period!

She needed to be able to prepare meals that everyone would enjoy. It was then she decided to look at the world of food not in terms of what she couldnt eat but what she COULD EAT. She discovered a whole beautiful, abundant world of gluten-free food. She started to create dishes that would not only keep her body from being ill but that were delicious and aesthetic as well.

After she found out that she as gluten-intolerant, she was taken aback. Thus her new food philosophy was born. Find and enjoy foods that are naturally gluten-free. She loves the challenge of discovering how to re-invent old favorites and creating new ones gluten-free.

Carol writes SimplyGluten-free, a gluten-free blog to share, teach and inspire.Celebrating the ABUNDANCE of gluten-free living!

Dietary Restrictions

  • gluten_free


  1. Preheat the oven to 350°F. Lightly spray two 9-inch cake pans with gluten-free nonstick cooking spray and line the bottom of each pan with a round of parchment paper cut to fit.
  2. In a medium mixing bow, whisk together the white or brown rice flour, sweet rice flour, potato starch, tapioca starch, xanthan gum, baking powder and salt.
  3. In the bowl of an electric mixer, fitted with a paddle attachment, cream together the butter and sugar on medium speed until smooth and creamy, about 2 minutes. Turn the speed to low and add the eggs, one at a time, mixing well after each addition until fully incorporated and scraping down the sides of the mixing bowl after each addition. Add the vanilla and mix well.
  4. With the mixer on low, add half the flour mixture, then the milk and finally the rest of the flour, mix just until incorporated. Remove the bowl from the mixer and scrape the sides and bottom of the mixing bowl well with a spatula.
  5. Divide the cake batter evenly between the two prepared pans and smooth the tops with a small spatula.
  6. Bake cake layers 30-35 minutes or until the top springs back when touched lightly and a toothpick inserted in the center come out clean. Run a dinner knife around the sides of the pans and allow the cake layers to cool for 30 minutes.
  7. Remove the cake layers from the pans and transfer to a wire rack to cool completely. Peel off the parchment paper. While the cake cools, make the frosting.
  8. In a heatproof bowl of a stand mixer, combine the egg whites, sugar and salt. Place the bowl over a saucepan containing one to two inches of simmering water the bottom of the bowl should not touch the hot water. Whisk the mixture constantly with a whisk or hand-held mixer, until the mixture feels warm to the touch, about 2 minutes. Test to make sure the sugar has completely melted by rubbing a little of it between your forefinger and thumb, the mixture should no longer feel gritty.
  9. Attach the bowl to the mixer fitted with the whisk attachment and beat until the mixture is glossy, fluffy and completely cool, about 20 minutes.
  10. With the mixer on medium-low speed, add the butter a few tablespoons at a time mixing well after each addition. Once the butter has been fully incorporated, add the vanilla and melted chocolate and mix well. With a spatula, scrape down the sides and bottom of the bowl and stir the frosting for a minute to knock out the air bubbles it should be completely smooth. If the frosting starts to curdle or separate after adding the butter, don’t worry, just keep beating until it is smooth again.
  11. To assemble the cake, cut each cooled cake layer in half horizontally, using a serrated knife. Brush off all the crumbs. Lay the top half of one layer, top side down, on a cake platter. Tuck 3 or 4 strips of wax or parchment paper under the edges of the cake to keep your platter clean. Spread on a layer of frosting. Frost the cut side of the next layer and place it, frosting side down on top of the first layer. Frost the top of that layer. Repeat with the remaining layers.
  12. Using an offset spatula, spread a thin layer of frosting around the sides and on the top of the cake to catch any remaining crumbs.
  13. Let set for 5 minutes then frost the cake, swirling or smoothing the frosting as desired. Carefully remove the strips of wax or parchment paper.


  • For the cake:
  • 1 1/2 cups superfine white or brown rice flour
  • 1/2 cup superfine sweet rice flour
  • 1/2 cup potato starch (not potato flour)
  • 1/4 cup tapioca starch
  • 1 1/2 tsp xanthan gum
  • 1 tbsp baking powder
  • 3/4 tsp kosher or fine sea salt
  • 12 tbsp unsalted butter, at room temperature
  • 1 1/2 cups Wholesome Organic Sugar
    Organic Cane Sugar
    Buy Now Find In Store
  • 4 large cage-free Organic eggs, at room temperature
  • 1 1/2 tsp pure vanilla extract
  • 3/4 cup milk, at room temperature
  • Chocolate Swiss Buttercream Frosting:
  • 2 large cage-free Organic egg whites
  • 1/2 cup Wholesome Organic Sugar
    Organic Cane Sugar
    Buy Now Find In Store
  • Pinch of kosher or fine sea salt
  • 16 tbsp unsalted butter, cut into one inch size pieces, at room temperature
  • 1 tsp pure vanilla extract
  • 4 oz semisweet or bittersweet chocolate, melted and cooled
  • 1 cup good quality fruit jam (flavor of your choice-berry flavors work really well)
  • No time for homemade frosting? Try Wholesome Organic Chocolate Frosting!