A Cake Full of Happy Memories
This cake makes me think of my grandson, Leo. He loves sprinkles more than anything. One birthday, he asked for a cake that was just frosting and sprinkles. I still laugh at that.
So I made this almond vanilla cake for him. It is gluten-free, which is important for some friends. It is full of joy, just like him. The sprinkles make every slice a party.
Why Room Temperature Matters
See where it says “room temperature” for the eggs and butter? This is a small step that matters a lot. Cold butter does not cream well with sugar. It stays in little lumps.
Room-temperature ingredients become friends easily. They mix into a smooth, fluffy batter. This gives your cake a wonderful texture. It is worth the little wait.
The Magic of Two Extracts
Vanilla and almond together are pure magic. Vanilla is warm and familiar. Almond adds a sweet, cozy note. Doesn’t that smell amazing when you mix them?
Fun fact: Real vanilla comes from orchids! Using both extracts creates a deeper flavor. It makes the cake taste special and homemade. What is your favorite baking smell? Tell me in the comments.
Folding in the Joy
Now for the best part: the sprinkles! Do not mix them in hard. Use a spatula to fold them gently. This keeps the batter light and airy.
It also keeps the sprinkles from bleeding color. You want bright dots of joy in every bite. Do you have a favorite sprinkle color? I always go for rainbow.
Building Your Sweet Masterpiece
Let the cake layers cool completely. This is very important. If they are warm, the frosting will melt and slide right off. Patience makes a prettier cake.
Frosting the cake is like giving it a cozy sweater. Do not worry if it is not perfect. Homemade means made with love. Will you try a piping tip or spread it with a knife?
More Than Just a Dessert
This cake matters because it includes everyone. Someone who cannot eat gluten can still have a slice. Sharing food is how we show care.
Baking is also a way to make memories. The kitchen fills with good smells and laughter. That is the real secret ingredient. What memory do you want to bake today?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Gluten Free 1:1 Flour | 2 ½ cups | |
| Baking Powder | 2 teaspoons | |
| Salt | ½ teaspoon | |
| Baking Soda | ½ teaspoon | |
| Eggs | 3 | room temperature |
| Butter | ¾ cup | softened (for cake) |
| Sugar | 1 ⅓ cup | |
| Vanilla Extract | 1 ½ teaspoons | for cake |
| Almond Extract | ½ teaspoon | OliveNation brand |
| Sour Cream | ½ cup | room temperature |
| Milk | ½ cup | room temperature (for cake) |
| Sprinkles of choice | ¾ cup | |
| Butter | 1 ½ cups | room temperature (for buttercream) |
| Powdered Sugar | 5 cups | |
| Vanilla Extract | 1 teaspoon | for buttercream |
| Milk or heavy cream | ¼ cup | for buttercream |
My Sprinkle-Filled Celebration Cake
Hello, my dear! Let’s bake a happy cake. This is my gluten-free almond vanilla cake. It is full of cheerful sprinkles. I make it for birthdays or just because. The almond smell reminds me of my grandma’s kitchen. Doesn’t that smell amazing?
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Category: Dessert, Cake
You Will Need
You will need two bowls and your mixer. First, we mix the dry things. Get your flour, baking powder, salt, and soda. Whisk them together in a medium bowl. This makes sure our cake rises evenly. I still laugh at the time I forgot the baking powder. The cake was so flat!
Let’s Bake!
Step 1: Preheat your oven to 350°F. Grease two 8-inch round pans. I always use parchment paper rounds too. It saves so much trouble. Then, beat the softened butter. Mix it for two minutes until it’s fluffy like a cloud.
Step 2: Add the sugar to the butter. Mix for three more minutes. It will become creamy and pale. Then, pour in the vanilla and almond extracts. This is the secret. It makes the whole house smell like a bakery.
Step 3: Crack in the eggs, one at a time. Mix for just ten seconds after each. (My hard-learned tip: room temperature eggs mix in better!). Now, add half your dry ingredients. Mix on low until it just disappears.
Step 4: Pour in half the milk and half the sour cream. Mix it up. Then add the rest of the dry ingredients, milk, and sour cream. Mix until just combined. Be careful not to overmix. Use a spatula to gently fold in all those colorful sprinkles.
Step 5: Divide the batter between your pans. Bake for 28 to 38 minutes. A toothpick should come out clean. Let the cakes cool completely. Why do we let cakes cool before frosting? Share below! Now, make the buttercream. Beat butter until fluffy. Slowly add powdered sugar and milk. Frost between the layers and all over the cake. I love using a piping tip for pretty edges. Top with more sprinkles!
Three Fun Twists to Try
This cake is a wonderful blank canvas. You can change it with the seasons. Here are three of my favorite ideas. They are all so simple and fun.
- Lemon Sunshine: Swap the almond extract for lemon. Add some lemon zest to the batter. It becomes so bright and sunny.
- Berry Swirl: Drop spoonfuls of raspberry jam into the batter before baking. Just swirl it gently with a knife.
- Chocolate Chip: Skip the sprinkles. Use gluten-free chocolate chips instead. It’s a classic for a good reason.
Which one would you try first? Comment below!
Serving It With Style
A slice of this cake is perfect on its own. But you can make it extra special. I love serving it with a dollop of whipped cream. A few fresh berries on the side look so pretty. For a party, cut smaller slices. They are just the right size.
What to drink with it? A cold glass of milk is always my first choice. It’s the best partner for cake. For a grown-up treat, a little glass of sweet dessert wine is lovely. It sips nicely with the almond flavor. Which would you choose tonight?
Keeping Your Celebration Cake Fresh
This cake stays lovely on the counter for two days. Just cover it with a cake dome. For longer storage, the freezer is your friend. Wrap unfrosted cake layers tightly in plastic wrap. Then place them in a freezer bag. They will keep for up to three months.
Thaw them overnight in the fridge before frosting. I once froze a layer for my grandson’s surprise visit. It was a lifesaver! Batch baking the layers saves so much time later. This matters because life gets busy. Having a cake layer ready feels like a little gift to yourself.
Have you ever tried storing cake layers in the freezer? Share your tips below!
Common Cake Hiccups and How to Fix Them
Is your cake dense or gummy? You might have over-mixed the batter. Mix just until you see no more dry flour. I remember when my first cake was tough. I learned to be gentle with the batter. This matters because gentle mixing keeps your cake light and soft.
Did your cake sink in the middle? Your oven might run hot. Use an oven thermometer to check. Opening the door too early can also cause sinking. Wait until at least the 25-minute mark to peek. Frosting too runny? Your butter might have been too soft. Chill the bowl for 10 minutes, then beat again.
This matters because small fixes build big cooking confidence. Which of these problems have you run into before?
Your Cake Questions, Answered
Q: Can I make this cake ahead? A: Yes! Bake the layers up to two days early. Wrap them well and store at room temperature.
Q: What if I don’t have almond extract? A: Use all vanilla extract instead. Your cake will still be delicious and sweet.
Q: Can I make cupcakes instead? A: Absolutely. Fill liners halfway. Bake for 18-22 minutes. This is perfect for school parties.
Q: My family can’t have dairy. Any swaps? A: Use dairy-free butter and milk. For sour cream, try plain, thick dairy-free yogurt.
Q: Any fun decorating tips? A: Fun fact: The sprinkles in the batter won’t bleed color if you fold them in last! Which tip will you try first?
Bake Some Joy and Share It
I hope this recipe brings sweetness to your kitchen. Baking is about sharing joy and making memories. I love seeing your creations. It makes my whole day brighter. Please show me what you made.
Have you tried this recipe? Tag us on Pinterest @ChloesKitchen! I can’t wait to see your beautiful, sprinkle-filled cakes. Thank you for baking with me today.
Happy cooking!
—Chloe Hartwell.
Gluten-Free Almond Vanilla Cake: Gluten Free Almond Vanilla Cake Recipe
Description
Moist, fluffy almond vanilla cake that’s gluten-free and easy to make! Perfect for celebrations or a sweet treat.
Ingredients
Cake
Instructions
- In a medium bowl, combine the flour, baking soda, salt, and baking powder.
- Preheat oven to 350 ℉.
- Lightly coat 2 8 inch baking pans. I also like to use 8 inch parchment rounds.
- Then, in a mixer bowl, cream butter on medium high for 2 minutes until light and fluffy.
- Next, add the sugar and mix for three minutes until creamy.
- Then, add the vanilla and almond extract.
- Add eggs one at a time mixing for just 10 seconds after each one.
- Slowly add half of your dry ingredients. Mix on medium low until combined.
- Then add half of the milk and half of the sour cream. Mix on medium until combined.
- Then add the remaining dry ingredients, along with the milk and remaining sour cream. Mix on medium until just combined. Be careful not to overmix.
- Using a rubber spatula, fold in your sprinkles.
- Lastly, divide the batter evenly into your cake pans.
- Bake for 28 to 38 minutes until a toothpick comes out clean. Remove from the oven and allow them to cool completely.
- Using a stand mixer, beat the butter with the paddle attachment for two minutes until light and fluffy.
- Add powdered sugar, one cup at a time until 2 cups and mix on low after each one.
- Then add in the vanilla extract and half of the milk. Mix on medium until combined.
- Then add the remaining powdered sugar and remaining milk and mix on medium high until desired consistency has been met.
- To assemble the cake, place frosting between the two layers, then coat the outside of the cake. I used a 1M tip to decorate the edges of the cake, then finished with Christmas sprinkles.
Buttercream
Assembly
Notes
- For a dairy-free version, use dairy-free butter, sour cream, and milk alternatives.
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