We are celebrating our one year anniversary with an infused birthday cake ! This cake can be the perfect addition to any festive occasion.Please refer to our previous blog on how to create cannabutter to help you complete your infused birthday cake. Pick up 3.5 grams of Girl Scout Cookies by Canna Farms to use in your cannabutter at 41 Cannabis or choose our 3.5 grams of Pure Sun CBD by Pure Sunfarms to infuse your butter and now you can share a CBD infused cake with grandma.

    Cake ingredients
    • 3½ cups cake flour
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup milk
    • 1 tablespoon vanilla extract
    • 1 cup room temperature butter (2 sticks)
    • 1½ cups sugar
    • 8 large egg whites
    • ¼ teaspoon cream of tartar
    • 1/3 cup sugar
    • Rainbow sprinkles
    Infused buttercream ingredients
    • 10 cups powdered sugar, sifted
    • 1¼ cups room temperature butter (2½ sticks)
    • 2 tablespoons room temperature cannabutter
    • 1 cup milk
    Cake directions
    1. Preheat oven to 375 degrees Fahrenheit
    2. Line two cake tins with parchment, cooking spray, and sprinkled flour
    3. In one mixing bowl, sift together flour, baking powder, and salt
    4. In a glass measuring pitcher, add milk and vanilla extract
    5. In a stand mixer, beat together room temperature butter and sugar until light in color and fluffy
    6. On low speed, slowly add the flour to the butter and sugar mixture in three parts, one at a time, alternating with half of the milk mixture until you have a smooth batter
    7. In a separate mixing bowl or stand mixer, whisk together egg whites and cream of tartar until medium stiff peaks, then add sugar until you have stiff and glossy peaks
    8. Gently fold a quarter of the egg whites into the cake batter until smooth, then gently add the remaining whites. Fold together until you have a smooth and consistent batter
    9. Stir in sprinkles and then divide the mixture into the prepared cake pans and bake until a toothpick or cake tester comes out clean, about 25-30 minutes
    10. Let the cakes cool for 10 mins, then run a small knife around the edge of the cake and carefully remove the cakes from the tins. Peel off the parchment, then let cool completely on a wire rack, face up
    Buttercream directions
    1. In the stand mixer, beat together powdered sugar and room temperature butter and cannabutter until smooth
    2. Slowly add the milk to the mixture and beat until smooth and consistent
    Decorating
    1. Trim the rounded tops of the cakes, then cut in half along the equator into 2 even slices (so you have 4 pieces in total)
    2. Put one piece on the cake stand, then add some icing to the edge of the cake, then place another piece on top and repeat until all of the cake pieces are used. For the last piece, use one of the bottom pieces flipped upside down so you have a nice flat top for the cake
    3. Ice around the sides and top of the cake to the desired thickness, then cover with rainbow sprinkles
    Yield = 12 slices of cake
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