Just about any occasion is perfect for a fun, decorated gluten-free cake shaped to suit your theme.
Turning birthdays, anniversaries, the first day of school, Super Bowl parties or quirky holidays into something extra special is easy with a delicious gluten-free cake.
This gluten-free cake recipe is one of my favorites because it’s so versatile. It makes every celebration inclusive and tasty—everyone can share a slice of something truly delicious.
For an even quicker start, try a gfJules Gluten Free Cake Mix. One mix yields a single cake layer, a sheet cake or about a dozen cupcakes.
Many of us remember the show-stopping shaped cakes from parties long ago—the pirate ship, the medieval castle, R2D2 or a Spiderman on a skyscraper. Those cakes were memorable because they looked amazing and tasted great.
Now you can recreate any of those themed cakes using a dependable gluten-free recipe. Whether you want a football-shaped cake, a caterpillar, a treasure chest or something totally unique, it’s totally doable.
Two-Layer Gluten-Free Cake Recipe
Fun Decorated Gluten Free Cakes!
Desserts
Dessert
15 minutes
40 minutes
55 minutes
4 cake layers
135kcal
Jules Shepard
Ingredients
- 3 cups 405 grams gfJules All-Purpose Gluten-Free Flour
- 1 Tbs. gluten-free baking powder
- 1/4 cup gluten-free instant pudding mix (measured to 1/4 cup)
- 1/4 tsp. salt
- 1/2 cup butter or non-dairy alternative like buttery sticks
- 2 cups granulated cane sugar
- 4 large eggs for white cake: 6 egg whites + 1 whole egg; for yellow cake: 4 large eggs. For egg-free option see notes.
- 2 tsp pure vanilla extract
- 1 cup milk or non-dairy alternative
For chocolate cake add:
- 1/4 cup cocoa powder
- Replace 1 cup of milk with 1 1/4 cup chocolate milk (dairy or non-dairy)
- 3 Tbs. chocolate syrup
Instructions
- Preheat oven to 325°F (static) or 300°F (convection).
- Spray or oil two 8-inch round cake pans and dust lightly with gluten-free flour. Line bottoms with parchment if desired. To make cupcakes, line or oil cupcake pans (makes about 28 cupcakes).
- Whisk the flour, pudding mix, baking powder and salt together and set aside.
- In a large bowl, beat butter and sugar with the paddle attachment until very light and fluffy (about 3–4 minutes). Add eggs one at a time, beating well after each; add vanilla with the last egg.
- Slowly add the milk, alternating with the flour mixture, beating until smooth. Pour into prepared pans.
- Let cakes sit in the pans 15 minutes before baking. Bake cakes about 40 minutes (test earlier for cupcakes). If using convection, turn pans halfway through.
- Test doneness with a toothpick or cake tester; it should come out clean with few crumbs. Cakes may pull away from pan sides when done. Add time if needed.
- When finished, turn off the oven and let cakes cool in the oven with the door open for about 5 minutes, then transfer to a rack. After 15–20 minutes, invert the cakes from the pans and cool completely before frosting. Cakes can be wrapped and refrigerated or frozen until ready.
Notes
*For egg-free: use aquafaba or add 4 tablespoons arrowroot powder to dry ingredients and 4 tablespoons applesauce to the butter and sugar mixture, then proceed with the recipe.
Nutrition information is an estimate and can vary with ingredients and brands chosen.
To shape this cake into a football, try small ball-shaped pans if your design needs more height rather than width. Smaller pans will produce thicker cakes that may require longer bake times—test for doneness with a toothpick.
Bundt pans are perfect for some shaped cakes, like the caterpillar idea. Bake the cake in a bundt pan and check for doneness after about 35 minutes, adding time as needed. Once cooled, cut the bundt in halves and pieces and arrange them to form the caterpillar body. Use candies for eyes and crumbled gluten-free cookies or chocolate-covered gluten-free pretzels for “dirt.”
This treasure chest look can be achieved by stacking two small sheet cakes and hollowing or arranging them to hold candy.
Gluten-Free Frostings, Sprinkles and Food Colorings
Frosting makes the cake—homemade frosting spreads easier, tastes fresher, and avoids preservatives. An easy vanilla or chocolate buttercream will help you achieve a smooth, professional finish.
If you use store-bought frosting, it often works best on cupcakes rather than layered or shaped cakes because it can pull crumbs. Always check ingredient labels for gluten-free status.
For color, many mainstream food coloring brands are gluten-free and several offer natural or dye-free options. Natural colorings vary in vibrancy, so experiment to find the shades you like. If you prefer dye-free recipes, there are baked goods that use natural ingredients to achieve color without artificial dyes.
Decorative sprinkles are another fun finishing touch; many brands offer gluten-free and allergen-friendly options—look for products labeled accordingly at specialty or organic stores.
Another Fun Decorating Option: Gluten-Free Cupcake Cones
Bake cupcakes in gluten-free ice cream cones for a playful, portable treat. Use cake-style cones with flat bottoms and place them in muffin tins for stability. Either bake batter directly in the cones or fit baked cupcakes into cones once cooled—just be sure the size matches.
Brands of gluten-free cones are available at many retailers; check labels to find one you like.
Have fun creating the tastiest, sweetest celebration yet with gluten-free decorated cakes. What will you make next?
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