Canna Try That

How to Make Weed space Cakes

Canna Butter Space Cakes will take you to the moon and let you play among the stars

There is little to beat the buzz that slowly sets in some time after eating a space cake.

For the uninitiated, a space cake is a weed-infused cake, muffin or pastry that is generally believed to have originated in Amsterdam.

Cannabutter is the main ingredient of any space cake. The THC content of the marijuana is released when heated with butter in a pan. Weed leaves and flowers are mixed in with the butter and, once infused, are removed by sifting.

Eating space cakes leaves one with a feeling with an intense and long-lasting “high” but be careful about how much you consume because the onset is a slow process that can take up to 90 minutes to set in. So don’t become impatient and eat more than you need because when it hits it’s a forceful and powerful clout!

The other thing I personally love about space cakes is the versatility of ingredients that can be added. So choose your favoriteflavor and get baking.

Basic Ingredients

8 grams weed

1¾ cups flour

1 cup cannabutter (unsalted is best)

1 cup granulated sugar

¾ cup milk

2 eggs

1¾ tsp baking powder

½ tsp salt

Choose your poison

As I said earlier, add whatever ingredient floats your boat to enhance your space cake. Some suggestions are dried fruit, chocolate chips, grated carrot, nuts, peanut butter, cocoa powder and vanilla extract. Dress up your cake with a tasty icing or whipped cream.

The Equipment You’ll Need


Mixing bowl


Cake tin

Non-stick spray or baking paper

Small mixing bowl


Cooling Rack


  1. Pre-heat oven to 190C
  2. Grind cannabis into a fine consistency
  3. Place butter in a bowl and microwave for 20 seconds
  4. Mix cannabis into the butter
  5. Now add sugar, flour, milk, cannabis butter and eggs, together with the additional ingredients of your choice (ie: dried fruit etc)
  6. Combine all the ingredients until they are mixed evenly
  7. Grease the cake tin with non-stick spray, or line it with baking paper
  8. Pour the batter into the tin, spreading it evenly
  9. Place the cake tin in the oven and bake for 25 minutes
  10. Prick the center of the cake with a skewer. If it comes out clean, it is properly baked but if the batter is sticky, leave the cake in the oven for another 5 minutes
  11. Remove from the oven and place the cake on a cooling rack
  12. Decorate with frosting, icing or whipped cream

Chef’s Note

If the mixture is too dry, add a splash of milk

If the mixture is too wet, add extra flour

Make sure that your cake has completely cooled before adding frosting, icing or whipped cream