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!
Servings: 8
Equipment
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
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!
Nutrition
Calories: 984kcal | Carbohydrates: 128g | Protein: 6g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 4g | Cholesterol: 68mg | Sodium: 226mg | Potassium: 113mg | Fiber: 1g | Sugar: 102g | Vitamin A: 801IU | Vitamin C: 0.02mg | Calcium: 104mg | Iron: 2mg
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