Browned Butter Pumpkin Space Cake (aka Weed Cake)

Browned Butter Pumpkin Space Cake (aka Weed Cake)

This browned butter pumpkin space cake is about to take infused treats to a whole new level!

Space cake are a classic edible treat that many people first think of when they think about cannabis edibles. Typically this is some type of cake recipe that includes cannabis infused butter or oil as an ingredient. Looking around at local dispensaries I see a limited number of infused cakes being offered. For those that are available often they contain high doses in a single serving. For some this may be what they are after but for others looking for lower doses creating your own treat is the way to go. 

Skip the one size fits all treats and create this delicious infused browned butter pumpkin space cake with whatever dose suits your needs. There are lots of recipes out there telling you to use a certain number of grams of flower in their recipe. That’s a way to end up making a cake that you regret eating. Far better to know your dose and create a cake that contains the amount you would like to use rather than guessing. 

To create an infused cake you will swap out some of the butter in this recipe for infused oil or butter. To determine how much to use you will need to decide on the dose you would like each slice of cake to contain. The amount of butter you will need will depend upon the amount of THC/CBD in your infused oil or butter.

See the information here about how to decarb your cannabis or CBD flower.

Find out how to create your own infused oil/butter here.

Learn how to determine the dose in your edibles here.

BROWNED BUTTER PUMPKIN SPACE CAKE

INGREDIENTS FOR CAKE:

• 3/4 cup (1 1/2 sticks) butter (see below for information about infused oil/butter)

• 1 2/3 cups all-purpose flour

• 2 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon freshly grated nutmeg

• 1 cup pumpkin puree

• 1 cup packed light brown sugar

• 1/2 cup granulated sugar

• 2 large eggs, at room temperature

FROSTING:

• 1 lb confectioners’ sugar

• 1/2 cup plus 1 tablespoon heavy cream

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1 (8-oz) package cream cheese, at room temperature

• 1/4 cup (1/2 stick) unsalted butter, at room temperature

DIRECTIONS:

Preheat oven to 325 F. Grease a 9 x 13 pan.

Once you have determined what your dose per slice of cake will be (see links above on how to create your infused oil or butter) then measure out the infused oil or butter needed into the measuring cup. Top the measuring cup off to the needed amount for the recipe (3/4 cup). Continue with the recipe below.

Add the butter to a medium saucepan and set over medium-low heat. The butter will melt and then begin to bubble. Stir occasionally. It will begin to turn brown and start to smell a little nutty. Watch it carefully and stir occasionally as the butter can quickly burn. Once it is browned remove the pan from the heat and set it aside to cool. 

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and cloves.

In another bowl mix the pumpkin puree, brown sugar, granulated sugar, eggs and the cooled brown butter together. Whisk until thoroughly combined.

Add the dry ingredients to the bowl and whisk just until combined.

Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

To make the frosting:

Add 1/2 cup of the confectioners’ sugar to a small nonstick skillet. Sprinkle it in an even layer. Place the pan over medium heat. It will take a few minutes but the sugar will suddenly begin to melt. Stir the melted sugar until it begins to turn amber. Continue to stir as it can burn quickly.

Add 1/2 cup of cream to the melted sugar mixture. Stir the mixture until the hard caramel bits melt. 

Add in the vanilla and salt to the caramel cream mixture. Set aside to cool.

In a bowl combine the cream cheese and butter and cream with a mixer on medium speed until light and fluffy. 

Add the remaining confectioners sugar to the cream cheese mixture and beat in.

Once the confectioners sugar is mixed well into the cream cheese slowly begin to add in the caramel cream mixture. Beat the frosting on a medium speed until it is smooth and fluffy. Place the frosting in the refrigerator and chill until it firms up a bit.

Spread the frosting over the cooled cake and serve.

To Create Cake In A Jar

Cake in a jar is a fun way to make your infused cake portable. All you need is some jelly jars with lids. 

To make it simply cut your cake into the desired number of pieces. Place the frosting in a piping bag if desired. 

Start by crumbling half a piece of cake into a small jelly jar. Pipe or spoon the frosting on top of the cake layer. Repeat by crumbling the remainder of the cake piece and top with more frosting. Repeat with as many jelly jars as you would like to fill.

Yield: 12

Browned Butter Pumpkin Space Cake (aka Weed Cake)

Print

Prep Time
10 minutes

Cook Time
25 minutes

Total Time
35 minutes

Ingredients

• INGREDIENTS FOR CAKE:
• 3/4 cup (1 1/2 sticks) infused butter
• 1 2/3 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 cup pumpkin puree
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• FROSTING:
• 1 lb confectioners’ sugar
• 1/2 cup plus 1 tablespoon heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 (8-oz) package cream cheese, at room temperature
• 1/4 cup (1/2 stick) unsalted butter, at room temperature

Instructions

Preheat oven to 325 F. Grease a 9 x 13 pan.

Once you have determined what your dose per slice of cake will be (see links above) then measure out the infused oil or butter needed into the measuring cup. Top the measuring cup off to the needed amount for the recipe (3/4 cup). Continue with the recipe below.

Add the butter to a medium saucepan and set over medium-low heat. The butter will melt and then begin to bubble. Stir occasionally. It will begin to turn brown and start to smell a little nutty. Watch it carefully and stir occasionally as the butter can quickly burn. Once it is browned remove the pan from the heat and set it aside to cool. 

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and cloves.

In another bowl mix the pumpkin puree, brown sugar, granulated sugar, eggs and the cooled brown butter together. Whisk until thoroughly combined.

Add the dry ingredients to the bowl and whisk just until combined.

Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

To make the frosting:

Add 1/2 cup of the confectioners’ sugar to a small nonstick skillet. Sprinkle it in an even layer. Place the pan over medium heat. It will take a few minutes but the sugar will suddenly begin to melt. Stir the melted sugar until it begins to turn amber. Continue to stir as it can burn quickly.

Add 1/2 cup of cream to the melted sugar mixture. Stir the mixture until the hard caramel bits melt. 

Add in the vanilla and salt to the caramel cream mixture. Set aside to cool.

In a bowl combine the cream cheese and butter and cream with a mixer on medium speed until light and fluffy. 

Add the remaining confectioners sugar to the cream cheese mixture and beat in.
Once the confectioners sugar is mixed well into the cream cheese slowly begin to add in the caramel cream mixture. Beat the frosting on a medium speed until it is smooth and fluffy. Place the frosting in the refrigerator and chill until it firms up a bit.

Spread the frosting over the cooled cake and serve.

 

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Disclaimer: This is information is not intended as medical advice. The information in this post is intended for those 21 and older who live in a state or country where medical or recreational use of cannabis is legal. If you plan to use a form of cannabis that intoxicates you please do not operate heavy machinery or drive a car. Please follow all local laws concerning cannabis. This website is informational and cannot diagnose or treat illness or disease. Medical marijuana should be used under the direction of a licensed healthcare provider. This site contains advertisements. If you click a link and make a purchase, CannabisNurseMA.com may receive a commission.

 

The post Browned Butter Pumpkin Space Cake (aka Weed Cake) appeared first on Cannabis Nurse MA.

This browned butter pumpkin space cake is about to take infused treats to a whole new level! Space cake are a classic edible treat that many people first think of when they think about cannabis edibles. Typically this is some type of cake recipe that includes cannabis infused butter or oil as an ingredient. Looking … Read more
The post Browned Butter Pumpkin Space Cake (aka Weed Cake) appeared first on Cannabis Nurse MA.Read More