Description
This Sugar Cookie Dough Birthday Cake is a delightful triple-layer 6-inch cake featuring a gluten-free vanilla base speckled with rainbow sprinkles. Each layer is filled and topped with creamy vanilla frosting and adorned with scoops of edible sugar cookie dough and colorful sprinkles, making it a festive and fun dessert perfect for any celebration.
Ingredients
Gluten Free Birthday Cake
- 2 cups almond flour
- 1 tbsp coconut flour
- 1 tbsp arrowroot powder
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup + 1 tbsp coconut oil, melted
- 2 tbsp olive oil
- 1/3 cup regular milk (can use plant-based milk)
- 2 tsp vanilla extract
- 1/3 cup white sugar (can use coconut sugar)
- 1/2 cup rainbow sprinkles
- 1 1/2 jars Simple Mills vanilla frosting
Edible Sugar Cookie Dough
- 1 1/2 cup almond flour
- 5 tbsp unsalted butter, softened
- 1/8 tsp salt
- 1/2 cup sugar
- 1 1/2 tsp vanilla extract
- 1 tbsp milk
- 1/4 cup rainbow sprinkles
Instructions
- Prepare Cake Pans: Grease and/or line three 6-inch cake tins with parchment paper. Preheat the oven to 325°F (163°C).
- Mix Dry Ingredients: In a bowl, combine almond flour, coconut flour, arrowroot powder, baking powder, and salt. Stir until well mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, melted coconut oil, olive oil, vanilla extract, milk, and sugar until fully combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix thoroughly. Gently fold in the rainbow sprinkles.
- Bake the Cakes: Distribute the batter evenly into the prepared cake pans, leveling each as best as possible. Bake for 23 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to cool completely.
- Make Edible Sugar Cookie Dough: In a bowl, cream together the softened butter and sugar until smooth. Mix in the vanilla extract and milk. Gradually add almond flour and salt, mixing to combine. Fold in the rainbow sprinkles. Transfer to an airtight container and refrigerate for at least 1 hour to firm up.
- Assemble the Cake: Place the first cake layer on a serving plate. Spread a layer of vanilla frosting on top, then evenly spread approximately 1/4 cup of the chilled edible sugar cookie dough over the frosting, flattening it with your hands or a spatula.
- Repeat Layers: Add the second cake layer and repeat the frosting and cookie dough layer process. Top with the final cake layer.
- Frost and Decorate: Generously frost the top and sides of the entire cake with the vanilla frosting. Decorate with additional sprinkles.
- Add Cookie Dough Scoops: Using an ice cream scoop, place scoops of the edible sugar cookie dough around the top edge of the cake. Sprinkle more rainbow sprinkles over the top for a festive finish.
- Serve or Chill: Serve the cake immediately or refrigerate before serving to allow flavors to meld. Enjoy your celebratory cake!
Notes
- You can substitute regular milk for any plant-based milk for a dairy-free option.
- Ensure cakes are completely cool before assembling to prevent frosting from melting.
- The edible sugar cookie dough can be stored in an airtight container in the refrigerator for up to 3 days.
- Use gluten-free labeled ingredients to keep the cake gluten-free.
- For a more vibrant color, use brightly colored sprinkles or edible glitter on top.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
