Cakes are a popular dessert for any occasion. They come in all shapes, sizes, and flavors. From rich chocolate cakes to fluffy angel food cakes, there’s something perfect for every palate. But what if you want to add a little something extra? What about weed, for example? It can be tricky finding a good recipe on the internet without having to weed through all of the recipes that are inappropriate and don’t work.
A few tips before we start: when baking any type of cake it is important to know what pans they require so make sure you have the appropriate sizes. You may also need additional ingredients such as eggs or milk depending on how much liquid is required in each recipe. It’s always best to consult an expert baker before making substitutions. Nowadays, you can also get weed-infused cake recipes that will make your next party even more awesome!
Cake with cannabis is a great choice for when you want to serve a dessert that has the perfect balance of sweetness and cannabis flavor. It also doubles as an edible, so if your guests are feeling adventurous they can take home some weed with them!
How to make weed butter
In a saucepan over medium heat, melt the butter until it starts to bubble.
Add weed of your choice (about ¼ ounce) and cook for an additional one or two minutes before removing from heat.
Pour the melted weed butter into a bowl off to the side while you continue cooking the cake batter according to package instructions.
Make sure that you use unsalted butter so there’s no risk of oversalting your cakes when adding salt in later steps! And be careful with how much weed you add – too much can make these delicious treats very potent indeed! Butter is my least favorite part of making this recipe, but if I have access to cannabis oil then I’ll usually substitute it instead since it’s so much less messy. Add the weed butter to the cake batter, stirring it in well with a rubber spatula or wooden spoon. In some cases (especially for this recipe) I’ll also use an electric hand mixer because it’s faster and easier than doing it by hand! And be careful not to overmix your cakes – stir them just until they’re combined with the weed butter, then stop right away before risking gluten development that will make your cakes tough instead of soft and fluffy as we want them :). hand mixer because it’s faster and easier than doing it by hand! Pour about ½ cup of canola oil into a small saucepan set on medium heat; add one teaspoon salt. Once hot but not smoking, pour the oil/salt mixture onto the sides of prepared cake pans.
Pour one cup of flour into a separate bowl and use the same spoon to make a well in the center, or just get out your electric hand mixer again! Before you start mixing weed butter with sugar and eggs, however, mix some baking powder into the dry ingredients – about ¼ teaspoon will do (no more) until it’s all blended smoothly.
Add ⅔ cup of white sugar; ½ tablespoon vanilla extract; another pinch of salt if desired; then whisk those together for at least 30 seconds before adding an egg yolk and beating that up too. You’ll want to add these slowly so as not to scramble them while they’re on their way down through that batter! Eggs should be mixed in no longer than a minute.
Now it’s time to add the weed butter! Again, you’ll want to do this slowly so as not to scramble it – take about two tablespoons worth and mix with your electric mixer until well combined before adding more at 30-second intervals. That should be enough because any leftovers will just make that cake taste funny when they’re baked up – nobody wants icky cake!
Once the weed butter is well-mixed (a few minutes should do it) you can pour in your flour. Don’t try to combine them at this point because that’s a cake disaster waiting to happen! You want all of the dry ingredients mixed first and then add the weed butter while they’re still separated into little clumps, just like before.
Now mix these up with a wooden spoon or spatula until everything has been blended – about three to four minutes will be enough for that. It’ll turn into something resembling wet sand, which is perfect!
The next step is making sure that there are no lumps left over from either side: stir by hand until everything turns lighter in color and starts sticking together when you pull out a handful.
Now you can add in your eggs and give the batter one last mix with a wooden spoon or spatula. Pour it all into your cake tin (preferably greased) and bake for 50 minutes at 350 degrees Fahrenheit, rotating halfway through to make sure that they’re cooking evenly!
How to make a cake with weed butter
- One cup of butter, weed (amount varies depending on the desired potency), eggs.
- Maple syrup – in most cases I found a quarter cup to be more than enough, but if you like your cakes sweet then feel free to add as much as you want! A little goes a long way here.
- Baking pan or cake tin.
- Blender/mixer with whisk attachment for beating the eggs and whites together.
Buy prepared cake mix or make one from scratch using flour, sugar, baking powder, etc. You can find recipes online easily enough that’ll provide all these ingredients so you don’t have to worry about it too much!
First, preheat your oven to 350 degrees Fahrenheit. Melt the butter in a saucepan over medium heat and add weed of choice (the amount you use will affect how potent it is). Let this simmer for about ten minutes or until all the weed has been absorbed into the butter – stirring occasionally so that nothing sticks to the bottom. Remove from heat and let cool while preparing other ingredients. Beat eggs together with mixer attachment on low-medium speed for two minutes before adding syrup. Add dry cake mix slowly, one spoonful at a time as if making gingerbread cookies, mixing constantly after each addition down, and let beat for about two minutes on a medium speed before removing from the bowl and pouring into prepared pan. Pour the mixture into the prepared pan and bake for 30 minutes at 350 degrees Fahrenheit.