A space cake is as out-of-this-world as it sounds. Popularized by Amsterdam’s legal cannabis industry, a space cake essentially describes any kind of cake that has been infused with cannabis. While the options are truly endless in the space cake category, they most often resemble a dense slice of pound cake.
With a ton of butter in every inch, pound cake is the perfect vessel for fat-loving THC and it is incredibly simple to make at home. Read on for a recipe for the weed space cake of your dreams.
Space Cake Pro-Tips:
Before we get into baking, let’s discuss a few pro-tips that will lead you to stellar success.
- Scrape down your bowl. After each step, be sure to scrape the sides so that all of the ingredients get evenly incorporated.
- Do not over-bake your space cake. If you leave your cake in the oven for too long, it will become a very dry cake and toughen the overall texture.
- Try space muffins instead of space cake. If you don’t have a 9×5 loaf pan or would simply rather have single-serving space muffins, this recipe makes mouthwatering muffins. Just be sure to butter and flour your muffin tins and then bake them for about 20-25 minutes or until a toothpick comes out clean (a few moist crumbs is okay).
- Make it your own. This recipe is flavored with vanilla but you can easily swap in whichever flavors you like to make it your own. Try fresh lemon juice or maple syrup or even add in poppy seeds, shredded coconut, nuts, or really whatever your heart desires. This recipe is easily adaptable to your taste and preferences — so get high and get creative with it!
Space Cake Recipe:
Ingredients: (makes about 12 slices)
- 1 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 cup sugar
- 1 cup softened unsalted butter/cannabutter (the amount/ratio is up to your desired dosage, just make sure to use 1 cup of butter total)
- 4 eggs
- 1/2 cup sour cream
- 2 tbsp vanilla
- Preheat oven to 350F. Butter and flour a 9×5 inch baking tin or spray with cooking spray.
- In a medium bowl whisk together the flour, salt, and baking powder then set aside.
- In a stand mixer fitted with a whisk attachment or handheld mixer (even a fork will do in a pinch) and cream the butter and cannabutter. Add in the sugar and continue to mix until light and fluffy. Scrape the bowl down the sides of the bowl and beat a few more seconds.
- Add the eggs in one at a time and mix one at a time until fully combined. Scrape down the sides of the bowl as you go.
- Next, add the sour cream and vanilla, and mix well. Scrape that bowl down again.
- Add the flour mixture into your wet mixture and stir until combined. Scrape down the bowl one final time and make sure that any lingering butter has been fully incorporated.
- Transfer the batter into the 9×5 baking tin and smooth out the surface until it looks fairly even. Bake at 350F for about 40 minutes or until the center is set and a skewer comes out clean (a few moist crumbs are perfectly normal).
- Allow to cool in the tin for about 10 minutes before transferring to a cooling rack to cool completely. This cake can be left on the counter for about 3 days if left in an airtight container. It can also be frozen to devour at a later date. Enjoy!
There you have it! Space cake perfection from the comfort of your home. This cake is great on its own, but feel free to go crazy and top it with frosting, a lemon glaze, or any other fixings. Let us know what you think in the comments below!
A space cake is as awesome as it sounds. Imagine your favourite cake, but infused with the unbridled and buzzing power of cannabis! Pretty much ever coffeeshop in Amsterdam will offer space cakes in one form or another, and they have become increasingly popular with those who want to reach that high, but in a discreet and tasty manner.
With this in mind, we have put together an out-of-this-world space cake recipe so that you can make your very own.
YOU WILL NEED:
- 8 grams of cannabis bud, or the equivalent strength in either cuttings or hash.
- 1 ¾ cups of flour
- 1 cup of non-salted butter
- 1 cup of granulated sugar
- ¾ cup of milk
- 2 eggs
- 1 ¾ teaspoons of baking powder
- ½ teaspoon of salt
- Any other ingredients you want to improve the cake with, such as cocoa powder, vanilla extract, dried fruit, icing/frosting, buttercream, chocolate chips, or anything else – your imagination is your only limit.
- A grinder
- A mixing bowl
- Spatula or mixing spoon
- A cake oven tin
- Non-stick spray or lining paper
- An oven
- A microwave
- A small bowl
- A skewer
- Optional: A wire rack
- Preheat your oven to somewhere between 104°C and 113°C. Place your weed (grinded) in an oven safe container. Heat it in the oven for 30–40 minutes. This will decarboxylate your weed, meaning that all cannabinoids become bioavailable.
- Pre-heat your oven to 190 degrees Celsius.
- Put your butter in a bowl and place it in the microwave for 20 seconds. You want it to melt into a gloopy, pasty consistency.
- Mix your freshly ground up cannabis into the butter.
- Add all of the sugar, flour, milk, cannabis butter, eggs, plus anything else you want to your mixing bowl. Mix everything together until you get a batter with a nice even consistency. This may take a few minutes, but it will ensure your cannabis is spread evenly as possible throughout the cake mix. Note: if the mix is a little bit too dry, add a splash of extra milk; if it is too wet, add some extra flour.
- Grease your cake tin with non-stick spray, or line it with non-stick baking paper.
- Carefully pour your cake batter into the tin, spreading it around so that it is evenly distributed.
- Place your tin in the oven and leave for 25 minutes to bake.
- After 25 minutes, stab the centre of the cake with a skewer. If it comes out clean, it is ready, if batter sticks to it, leave the cake in the oven for another 5 minutes.
- Allow the cake to cool for about 20 minutes in the tin; then place it upside down on the wire rack and remove the tin, allowing it to cool for a further 30 minutes.
- Once cooled, decorate the cake with anything you want.