A weed-infused funfetti cake recipe that includes three layers

Published Apr 30, 2020 11:00 a.m. ET
iStock / kellyvandellen

Funfetti cake is a moist and buttery vanilla cake that is filled with fun colors thanks to a hearty dose of sprinkles, and though most consider it to be a staple from our youth, this one is so good, that adults are going to love it too. Take a walk down memory lane, with an elegant flair with our triple-layered version that comes complete with several layers of some of the best frosting.

This layered cake is meant to be divided into 12 edibles, that can be enjoyed all at once, or frozen to be defrosted for when you want it the most. It’s also completely made from scratch using high-quality ingredients that result in something that you will never find in a simple box cake. So if you’re looking for a fun and sweet treat to pull out at birthdays, Easter, or just a regular day, then you’re going to love this simple, delicious, and buzz inducing funfetti cake recipe.

Funfetti cake recipe

When it comes to edibles, it can be difficult to stop at just one, but with this intense flavor concoction, you are going to want to space out each slice by at least 2 hours to avoid any possible unwanted effects. So go ahead and enjoy yourself, but try your best to do so with moderation.

Preparation time: 45 minutes

Cooking time: 25 minutes

Calories: 310

Servings: 12

Cake ingredients

  • 3 ¾ all-purpose flour
  • 4 eggs
  • 2 egg whites
  • 1 ¾ cups sugar
  • 1 ½ cups buttermilk
  • ¾ cup rainbow sprinkles
  • 3 teaspoons vanilla extract
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder

Icing ingredients

  • 6 cups icing sugar
  • 1 cup unsalted butter
  • ½ cup cannabutter
  • 1/3 cup heavy cream
  • 3 teaspoons vanilla extract
  • Pinch of salt

Tools

  • 3 9-inch cake pans
  • Whisk
  • Large bowl
  • Electric mixer
  • Rubber spatula
  • 1 Medium-sized bowls
  • Serving platter

Instructions

  1. Preheat the oven to 350°F, and while you wait, grease and dust all three cake pans with a thin layer of flour.

  2. In a large bowl, sift together the flour, baking soda, salt, and baking powder and then set the ingredients aside for the moment.

  3. Put both the regular butter and the cannabutter into a medium-sized bowl and use an electric mixer to blend them until the mixture is smooth and creamy.

  4. Now add the granulated sugar and blend the ingredients on high for 5 minutes.

  5. Use a rubber spatula to scrape the sides of the bowl for any missed chunks, and then blend it on high again for another minute.

  6. Turn the blender down to medium speed, and add one egg at a time, while ensuring to mix the ingredients well between each one.

  7. Scrape the edges of the bowl again with a spatula, then add in the vanilla before blending the final liquid ingredient into the mix on low for one minute.

  8. Now add the buttermilk and the dry ingredients to the bowl and then blend them on high for a minute or two before adding the egg whites.

  9. Dump the sprinkles into the cake batter, and use the spatula to fold them in gently, which should avoid the mishap of colors running throughout the shite of the cake.

  10. Add an even amount of the cake batter to each of the pans and then bake them in the oven for 25 minutes, or until they pass the toothpick test.

  11. Leave the cakes to breathe on a rack, because they will need to cool completely before moving on, and while you wait, you can prepare the delicious icing.

  12. The butter that you combined earlier can now be used as the base for the frosting, so retrieve the bowl, and add in the icing sugar, heavy cream, vanilla, and a pinch of salt.

  13. Blend the icing on medium speed for 1-2 minutes, or until it’s smooth and velvety.

  14. Once the cake has cooled, move one of them to a serving platter, and proceed with the icing as you would any other cake. All over the top and the sides, until it is completely covered.

  15. Line the second layer up with the first and add the icing with a generous helping of frosting.

  16. Now you can finally finish the third portion of this layered cake by adding the third and final piece to the top and using the remaining icing to smooth out the edges so that it looks professionally applied.

If you’ve made it this far, then your funfetti cake is ready to serve and be sliced up into generously dosed edibles for your enjoyment.

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