We happen to think this Low FODMAP Yellow Snack Cake With Rainbow Sprinkles is the perfect birthday cake! Tender, gluten-free lactose-free yellow cake, creamy smooth and not-too-sweet vanilla Swiss Meringue Buttercream and rainbow sprinkles. (You might know them as “Jimmies” as they are called in parts of New England).
We developed this cake for our third birthday! Or call it an anniversary. Mid-October 2017 we launched FODMAP Everyday® and here we are, in our toddler phase. We like to think we are curious and precocious toddlers, not the stubborn, tantrum-throwing ones (although Robin and I have our private moments LOL).
We think this cake is perfect for birthdays, bake sales, picnics, potlucks and anytime you need an easy yellow cake that kids and adults will love. The sprinkles are optional – but they are so colorful and fun and always elicit smiles.
What Is A Snack Cake?
We consider a snack cake something that is easy to make, serve and even pack or travel with. They don’t require any cake decorating experience or fancy equipment (no pastry bags and tips needed here), and they tend to be flavors, or combination of flavors, that are beloved by young and old(er) alike, making them perfect choices for get-togethers with a range of ages – and even FODMAPers and non, alike.
Two Components – and Sprinkles!
The yellow cake has a soft classic texture and can be serve with fresh fruit and whipped cream, a scoop of ice cream and Hot Fudge Sauce or Salted Caramel Sauce and can be frosted with any of our frostings or buttercreams.
You will see in the basic recipe that you can make rounds and turn it into a layer cake or make it in a 13-inch by 9-inch (33 cm by 23 cm) pan as I have done here.
What Is Swiss Meringue Buttercream?
Swiss Meringue Buttercream is made from egg whites and sugar, heated over hot water, then whipped to a thick meringue. Once beaten till cool, butter is added and then flavoring, in this case vanilla extract.
What I like about Swiss Meringue Buttercream is that it is supremely smooth and not-too-sweet and can be flavored endlessly (see that recipe for more info). You do need a candy thermometer, but it is not difficult to make, and I take you through the preparation step by step.
Are Sprinkles Low FODMAP?
Some sprinkles are low FODMAP, some are not. You have to read labels. We look at them as a fun addition to our baked goods from time to time and you don’t end up eating very much of them, so don’t get too hung up on the ingredients. We know these are not health food.
Note On Nutrition
You will not need the entire batch of buttercream, but you need more than half, so I have called for a whole batch. The nutritional panel reflects this but your actual ingestion of calories, fat, carbs, etc. will not.
How To Make Low FODMAP Yellow Snack Cake With Rainbow Sprinkles
As mentioned above, this recipe is made up of two other recipes (the components) that reside elsewhere on the site.
- Please review the Yellow Cake recipe to get a sense of that one.
- And then, check out our Swiss Meringue Buttercream recipe.
As with any recipe, fully acquaint yourself with the recipe(s) you will be making. By simply reading a recipe through you will gain a sense of what you are going to be doing and how it is to be done, from what you need to shop for, to what gets made first, to serving and storing info, serving size info and what have you.
Then, dive in! Time to bake, frost and decorate!
Note that the time frame in the recipe below is assuming the cake and buttercream have been made.
Low FODMAP Yellow Snack Cake With Rainbow Sprinkles
We happen to think this Low FODMAP Yellow Snack Cake With Rainbow Sprinkles is the perfect birthday cake! Tender, gluten-free lactose-free yellow cake, creamy smooth and not-too-sweet vanilla Swiss Meringue Buttercream and rainbow sprinkles. (You might know them as "Jimmies" as they are called in parts of New England).
You can unmold the cake and place it on a platter, if you like. I sometimes take this approach if I am going to serve it at home and in this case I usually (but not always) also frost the sides of the cake.
If you are traveling with the cake, or simply taking a more homespun approach, leave the cooled cake in the pan and frost the top. I usually apply the buttercream with a large offset icing spatula, but you can use the back of a teaspoon or soupspoon. Simply cover the cake and make whirls and swirls to your heart’s desire. Add sprinkles while the buttercream is still soft and moist. I just sprinkle on with my fingers! Cake is ready to serve. Cake may be held at cool room temperature overnight. If you refrigerate it, it MUST be brought back to room temperature or the cake and buttercream will be too firm, and the textures will be unappealing.
Our recipes are based on Monash University and FODMAP Friendly science.
- Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.