Cannabis Infused Cake

Cannabis Infused Confetti Birthday Cake

My husband, who is co founder of CannaCook, has a birthday today!! I thought I would put up an Infused Birthday Cake recipe for it! This easy and delicious Confetti Cake recipe is fun to make, and even better to eat. Even though you can make box Confetti Cake, making it homemade really does taste better. This easy infused recipe will be a big hit at your next birthday party! If you want to make your own easy buttercream icing, my recipe for that is below the cake recipe.

Cannabis Infused Confetti Birthday Cake

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Recipe by Chelsie Miles Course: DessertDifficulty: Easy
Prep time


Cooking time


Total time




  • 3/4 cup 3/4 cannabutter, room temperature

  • 2 1/4 cup 2 1/4 cake flour

  • 2 teaspoon 2 vanilla extract

  • 1 tablespoon 1 baking powder

  • 1/2 cup 1/2 rainbow sprinkles

  • 1 teaspoon 1 salt

  • 1 1/2 cup 1 1/2 sugar

  • 1/4 cup 1/4 vegetable oil

  • 2 2 eggs, whites & yolks separated, room temperature

  • 4 4 egg whites

  • 1 cup 1 milk, room temperature

  • 1 tablespoon 1 milk, room temperature

  • vanilla buttercream frosting


  • Preheat oven to 350 degrees. Butter two 9 inch cake pans and dust with flour. You could also line with parchment paper, or use cooking spray.
  • In a mixing bowl sift the cake flour in. Add the salt and baking powder and mix together.
  • Using an electric stand or hand mixer cream the cannabutter, and sugar together until it is light in color and fluffy
  • Add in the vegetable oil, and mix in the 2 egg yolks. Mix in the vanilla extract then set aside.
  • In another bowl, using an electric mixer, whip the 6 egg whites on high speed until you get medium stiff peaks.
  • Add 1/3 of the flour mixture into the cannabutter and mix. Add in 1/2 cup milk and mix. Then add in another 1/3 of the flour mixture and mix. Add the remaining milk and mix again. Finally, add in the last of the flour mixture and mix to combine.
  • Add in the egg whites and sprinkles and fold into the batter.
  • Divide the batter evenly between the two cake pans, and spread into an even layer. Bake for 30-35 minutes, or until an inserted toothpick comes out clean.
  • Cool in the pan for 15 minutes. Then run a knife around the edge of the cake to loosen it, and let it cool on a cooling rack.
  • Once cool add the buttercream frosting and top with sprinkles. If you decide to make the buttercream from scratch, I have my buttercream recipe below!
  • Buttercream Icing
  • 1/2 cup unsalted butter
    1 1/2 teaspoon vanilla extract
    2 cups confectioners sugar
    2 tablespoons milk
  • Using a hand electric mixer, cream the room temperature butter .
  • Gradually beat in the confectioners sugar, then the vanilla extract.
    Pour in the milk and beat for 3-4 minutes.

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