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Gluten-Free Crispy Confetti Birthday Cake

Gluten-free baking is so much of a science, it gets a bit beyond me with the different flours and gums that are needed just to get the cakes to rise. Some things are better left to professional bakers.

There are some major brands that now offer gluten-free box mixes at the grocery store, but for something celebratory for a birthday party that is a little more unique, I opted for a rice krispie confetti cake smothered in marshmallow frosting – it’s fun with a snap crackle and a pop!

Rice Crispie Confetti Cake:


12 cups crisped rice cereal

2 10 ounce bag marshmallows (Kraft's Jet-Puffed are gluten-free!)

6 tablespoons butter

1/4 cup of sprinkles


Prepare two 9-inch pans for the cake by coating with butter or cooking spray. Melt the 6 tablespoons butter in a very large saucepan over low heat. Add the marshmallows and stir until melted; remove from heat. Add the rice cereal and stir until combined. Add the sprinkles and stir again. If you don’t have a bowl large enough, you can make this in two batches.

Divide the mixture between the two pans, using a buttered spatula to press the top of the mixture into the pan until smooth. Let cool completely.

Fluffy Marshmallow Frosting:


4 egg whites

1 cup sugar

Pinch of cream of tarter

1 teaspoon vanilla


Don’t let the stove-top cooking scare you away! This is an easy recipe to make.

In a mixing bowl, whisk sugar, egg whites and cream of tarter. Place bottom of bowl over a pot of boiling water and continue to whisk until the sugar is melted. Remove the bowl from heat and beat the mixture on medium-high speed until stiff peaks form, adding vanilla in during the last minute of whipping.

To Assemble Cake:

Turn out the first “cake” layer onto a plate and cover the top with the marshmallow frosting. Turn the second layer out on top of the first. Cover the sides and top with frosting and serve! This cake is best eaten the same day as it is made.

Find more party planning inspirations for Birthday Cakes

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