Preheat oven to 325 °F.

In a large bowl cream together the butter and the sugar until nice a fluffy.

Add the eggs one at a time until fully combined.

Add the pure vanilla and almond extract to the batter and mix until fully combined.

In a medium-sized bowl add the dry ingredients together and give it a good whisk or stir to combine. 6. Add the dry ingredients to the cake batter and mix until fully combined.

Add the buttermilk to the cake batter and mix until fully combined. To make your own buttermilk add 1 tablespoon of white vinegar to the milk and let sit for a few minutes.

Pour 1 cup of batter into a small bowl. Add the red food coloring and mix until fully combined.

Pour 1 cup of batter into a small bowl. Add the blue food coloring and mix until fully combined.

Spray the bundt pan with a thick layer of gluten-free cooking spray.

For the first layer, pour the red cake batter into the pan.

For the second layer, slowly pour the white cake batter on top of the red layer.

For the third layer, slowly pour the blue cake batter on top of the while layer.

,Bake the cake for 1 hour and 15 minutes or until a toothpick entered into the center comes out clean. Please, what your cake because all ovens are different.

Allow the cake to cool for 15 minutes in the bundt pan before inverting the cake onto a serving plate.

In a large glass measuring cup combine the glaze ingredients together and stir until smooth. Drizzle the glaze all over the cake and decorate the cake with your favorite gluten-free sprinkles.

Enjoy! The cake can be covered with plastic wrap/foil stored in air-tight container.