Slow Cooker Birthday Cake

Try your hand at making a homemade birthday cake using this easy and delicious recipe. Homemade buttercream icing recipe included too!

Prep Time20

Cook Time2

Total Time2 20

Course: Dessert

Cuisine: American

Servings:

Author: Sarah Olson

Equipment

Slow Cooker- 6 quart or larger-oval

Ingredients

2 Cup all-purpose flour
2 tsp. baking powder
¼ tsp. kosher salt
½ cup unsalted butter at room temperature
½ Cup shortening
1 ½ Cups granulated white sugar
2 ¼ tsp. vanilla extract
5 large egg whites at room temperature
¾ Cup whole milk
¼ Cup rainbow sprinkles

For the buttercream frosting:

½ cup unsalted butter at room temperature
½ cup shortening
4 cups powdered sugar
1 tsp. vanilla extract
2-3 Tbsp. heavy cream
kosher salt to taste

US Customary - Metric

Instructions

Line the slow cooker pot with foil and apply a light coating of non-stick cooking spray.
In a medium-sized bowl, whisk together the dry ingredients including flour, baking powder, and kosher salt. Set aside.
In a large bowl, cream together the unsalted butter and shortening until a light and fluffy consistency is achieved. Incorporate the vanilla extract into the mixture, followed by the addition of the egg whites.
Gradually alternate between adding the flour mixture and the whole milk to the wet ingredients, starting and ending with the flour mixture. Begin by adding one-third of the flour mixture, then half of the whole milk, followed by another one-third of the flour mixture, the remaining milk, and finally the last one-third of the flour mixture. Mix the ingredients until just combined.
Gently fold in the rainbow sprinkles to distribute them evenly throughout the batter.
Pour the prepared batter into the lined slow cooker pot, ensuring an even distribution.
Place a paper towel atop the slow cooker pot and firmly cover it.
Activate the slow cooker on high heat for a duration of 2 hours, refraining from lifting the lid during this period.
After 2 hours, assess the cake's doneness by inserting a toothpick into its center. If the toothpick emerges clean, the cake is fully cooked. Allow the cake to cool within the slow cooker pot for approximately 15 minutes.
Carefully transfer the cake from the slow cooker pot to a wire rack to permit complete cooling.
While the cake cools, proceed with preparing the buttercream frosting. In a spacious mixing bowl, combine the unsalted butter and shortening, beating the mixture until it reaches a smooth consistency.
Incorporate 2 cups of powdered sugar into the mixture, continuing to mix until the frosting achieves a smooth texture.
Introduce the vanilla extract and 1 tablespoon of heavy cream, blending the ingredients thoroughly.
Gradually add the remaining 2 cups of powdered sugar, mixing until a smooth and creamy consistency is achieved.
Adjust the frosting's thickness by gradually incorporating additional heavy cream until the desired consistency is obtained. Add a pinch of kosher salt to taste.
Once the cake has completely cooled, apply a generous layer of the prepared vanilla buttercream frosting to its surface. Optionally, adorn the frosted cake with extra rainbow sprinkles.
Proceed to slice, serve, and enjoy this slow cooker birthday cake!

Notes

Ensure that the unsalted butter, shortening, and egg whites are at room temperature for optimal mixing and texture.
You can customize the sprinkles used in the cake to match the theme or occasion.
When folding in the rainbow sprinkles, be gentle to avoid overmixing and blending the colors too much.
The slow cooker pot should be lined with foil to prevent the cake from sticking and to facilitate easy removal.
Applying non-stick cooking spray to the foil-lined slow cooker pot ensures easy release of the cake after cooking.
Keep the slow cooker covered with a paper towel and the lid throughout the cooking process to maintain consistent heat and prevent moisture from accumulating on top of the cake.
Use a toothpick to check for doneness by inserting it into the center of the cake. If it comes out clean, the cake is fully cooked.
Letting the cake cool in the slow cooker pot for about 15 minutes allows it to set and makes it easier to handle when transferring to a wire rack for complete cooling.
The buttercream frosting can be adjusted to your desired sweetness by gradually adding more or less powdered sugar.
If the frosting is too thick, incorporate additional heavy cream a little at a time until the desired consistency is achieved.
Add a pinch of kosher salt to the frosting to balance the sweetness and enhance the flavor.

Nutrition

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