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Delicious Free Fire Cake

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Do you want to make a sweet, tasty, free fire cake? If you’ve ever wanted to make a free, sweet, tasty cake that is also super simple, then this is the post for you. This cake is made with just a few ingredients and will have you cleaning up the kitchen in no time. 

If you love sweets and want a quick, easy dessert to make, then you should try this free fire cake. It’s made with just a few ingredients and is free, so there’s no reason not to give it a try! Free fire cake.

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Ingredients to make Free Fire Cake:

  • Eggs
  • Sugar
  • Brown sugar (or you can use honey)
  • Cocoa powder
  • Sifted flour or cornstarch in one bowl
  • And melted butter (unsalted is recommended, of course) in another bowl
  • Colorful gems for a wonderful look

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Top Pick
cocoa powder for free fire cake


Hershey’s cocoa powder

  • Enjoy delicious treats from heavenly desserts to fabulous frosting
  • Rich in anti oxidants and dietary fibre
  • Enjoy the rich taste of cocoa with this perfect partner for your baking ideas
Top Pick
free fire cake


Chocolate Gems 

  • Munchies is colorful and fun outside, delicious and chocolaty inside.
  • Can be used to decorate puddings, biscuits, cakes, family chocolates and cookies

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Recipe to make a wonderful free fire cake:

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Simple but delicious Free fire chocolate cake. Nothing too difficult there!

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  1. Spray your pan with non-stick cooking spray first, to get it super easy to remove from the baking tin later on. This makes cleaning up afterward that much easier!
  2. You should have all these ingredients: eggs, sugar, brown sugar (or you can use honey), cocoa powder, sifted flour or cornstarch in one bowl, and melted butter (unsalted is recommended, of course) in another bowl.
  3. Be sure that butter doesn’t melt too much when you mix them together, so it becomes hard and cold to work with; otherwise, your cake has been cooked incorrectly!
  4. Beat those two ingredients until light and fluffy. This may take a bit of time on its own. Once done, put aside that liquid stuff into a small pan and keep warm over low heat while we continue making the cake batter. ).
  5. You can also use an electric mixer, but it may start melting into liquid bits while building up and become difficult to work with.
  6. Mix the dry ingredients together one at a time, starting with sifted flour or cornstarch, because then you can easily thin out any portions that were too thick! Add more till desired consistency is reached again. 
  7. Put all the dry ingredients into your cake batter.
  8. You only need a half cup for 2 3/4 cups of flour, and about 1 tbsp (15g) of cornstarch or sifted flour is usually fine to use if you don’t measure well.
  9. If the consistency is too thick, add more liquid stuff from the pan. Always mix till light and fluffy, before adding in any other ingredient! Pour this mixture into a greased baking tin, put it in the fridge for 15 minutes, and let it cool completely before taking it out of the oven.
  10. When ready to bake: Preheat your oven to 350F (175C).  Roll out a 1/4″ thick fondant sheet on your work surface.
  11. Cut that little strip into thin strips; these must be rolled up properly, so they will usually look thicker than they actually are! Take another piece of fondant and cut out small “lozenge” shapes
  12. Trim them carefully to avoid ruining the edges! Place them on top of your cake. Put back in the fridge for 15 minutes, then place some sweetener (if using) into each lozenge Shape like a buckle with your fingers: Dab up along one side edge here, put it over there… you know how to do this already. I hope to bake at 350F (175C) for 15-20 minutes.
  13. Put these little dangly gems at the top, less than 1″ is enough to avoid overflowing and not make those sides flat. That would be unappetizing for the crowd! Set it all out again in the fridge to cool completely before serving (or keep on your counter until) – this cake tastes best when served, still warm from cooking… Otherwise it tastes sweet and not too bad, but lacks some kick, which you will get for sure once finished inside!
  14. Before blowing your fondant on top of the “buckle”, how about just a lump bling-ed buckle…? Another option is to dip it afterwards into melted red fondant, then in a little white…
  15. And one last example: I always get a kick out of seeing people “twisting” their cake on themselves. I like to think it’s such a small gesture… but then, who am I kidding? It was fun watching everyone do that for the first time!!

If anyone has any questions about the recipe or is interested in making this particular cake from scratch instead (you are welcome!), please drop me an email to let me know. If you know where I can get a tutorial/how-to video or even a good book on making fondants (I would love to see one come out!) You can also post any ideas you might have in the comments below, and of course, stay tuned for some other “Dance” related posts, hope you liked these! 

Free Fire Redemption site

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Free fire rewards

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