How to Make a Slime Cake Recipe
The first step is making the cake.
In a cake-prep step, the layers are made to be as thin as possible, so the cake doesn’t stick to your fingers.
You need a mixer to make the cake batter, but you can do this on the stovetop.
Mix all the ingredients until the cake is just barely tacky.
(It may take 10 minutes or so, depending on the size of your cake pan.)
Add a couple of tablespoons of flour to make a crumb and then set the mixer on low speed.
You’ll have to be gentle with it; the cake will likely stick to the sides of the mixer bowl, and it may even stick to a fork.
After a minute or so of stirring, you should be able to make tiny ripples in the batter.
These ripple-y pieces will help keep the cake moist and the buttercream from burning.
Now you’re ready to bake the cake!
The first time you make this cake, it may seem like a lot of work, but don’t be discouraged.
The cake will cook much quicker than it would if you just made a simple batter.
The first two layers are ready when the cake reaches the top of the oven.
Then, pour a generous amount of the butter cream and sugar on top of each cake layer.
This will help create a nice glossy finish on the cake, and the sugar will give the cake a really light, fluffy texture.
Now, spread the butter in a thin layer across the bottom of the cake pan, just as you did on the first layer.
Bake the cake until it starts to turn golden, about 12 to 14 minutes.
You may need to flip the cake to check if it’s done, but do not flip it again until the butter is completely melted.
It’s OK to flip if it seems dry, because it will still be very soft.
The buttercream will be ready when it is a very pale yellow and the cake has reached the center.
When the cake cools, it will start to firm up a little, and then it will be time to make your frosting.
You can use any kind of buttercream you want, but I like using coconut, because the coconut provides a really smooth, creamy texture.
Mix the butter, vanilla, sugar, and flour until you have a fluffy, frosting-like consistency.
It’s OK if the frosting is not completely smooth, because you’ll have more buttercream when it’s all melted.
Then, add your sprinkles and serve!
Now that you’ve made a cake, you’re probably wondering what to do with it.
I always add it to a cupcake or cake stand, so you can use it as a topping on other desserts.
I make these frosting cups on the countertop and I love them!
They taste amazing and make great party desserts.
They’re perfect for desserts like chocolate cake, chocolate cake cake frosting, or even homemade cake decorating!
Make your own frosting recipe for these frostings, or you can even make a recipe from this post.
To make these delicious cupcakes, you can start with the cake layer, which can be baked for a couple hours at 350°F.
Once the cake layers have cooled to room temperature, place the cooled cake layer on a parchment-lined baking sheet and spray it with cooking spray.
I like to do this in the oven, because I can easily move the cake from one side to the other while it’s baking.
Once the cake and frosting have cooled completely, transfer the cake into a container with a tight-fitting lid.
If you’d like, you could also bake the frostings separately in the microwave for a minute to a half or so to soften them up a bit.
The frosting will still have a light, golden finish, so it’ll take less time to heat it up.
Next, pour the butter into the center of each cupcake.
Then drizzle in the sprinkles, then spread the frosted top with the butter.
Once the butter drizzles onto the frostcake, you’ll want to sprinkle a little bit of the melted buttercream on top.
And, there you have it: a super moist cake for a sweet dessert!