This Harry Potter butterbeer cake will transport you right into the wizarding world of Harry Potter! It's a soft and fluffy cake flavored with a butterbeer reduction, butterscotch, vanilla and butter flavor, frosted with butterscotch buttercream and drizzled with butterscotch sauce.
If you loved my butterbeer cupcakes or butterbeer cookies, then you will love this butterbeer cake recipe! This cake is perfect for reading through the Harry Potter books again, having a Harry Potter marathon movie night or for a Harry Potter party! If you're a Harry Potter fan, you will absolutely adore this cake! Find all my Harry Potter recipes here!
Why You'll Love this Harry Potter Butterbeer Cake
It tastes just like butterbeer from the Wizarding World- I’m here to tell you that this cake taste just like real butterbeer from Hogsmeade in Universal Studios!
It's a sweet treat- This is an extra sweet cake that is a perfect special treat! It uses a butterbeer reduction and butterscotch chips to give it the perfect butterbeer flavor!
It's fluffy and moist- The cake has the best texture.
It's frosted with fluffy butterscotch buttercream- This frosting is amazing. It's so smooth and fluffy. Butterscotch chips are melted and combined with whipped butter to make the perfect frosting consistency. Frosting the cake with it is a dream!
Ingredients For Harry Potter Butterbeer Cake
- Butter- make sure it’s softened
- Light Brown Sugar & Granulated White Sugar- used to sweeten the cake
- Eggs- make sure they’re room temperature
- Vanilla Extract- adds a sweet note to the cake
- Butter Extract- absolutely essential to taste like the real deal!
- Butterbeer- I use Flying Cauldron butterscotch beer but if you can’t find it, cream soda will work as well
- Butterscotch Chips- melted and added into the cupcake batter and frosting, I use Toll House
- Buttermilk- keeps the cake extra moist, make sure it’s room temperature
- Flour- all purpose is used for the best texture
- Baking Powder & Baking Soda- give the cake its fluffy texture
- Salt- just a little brings out all the flavors
- Powdered Sugar- used to sweeten the frosting
- Honey- just a little is used for the butterscotch sauce
- Heavy Cream- used to make the butterscotch sauce
- Sprinkles- optional, but adds a cute touch!
Step by Step Instructions
Please see recipe card below for the complete instructions including bake time and measurements!
STEP ONE: Add the butterscotch beer or cream soda to a large pot. Simmer over medium heat until it reduces to ½ cup. This usually takes around 20-30 minutes. Remove from the heat and let it cool until it's just slightly warm to the touch before using in the cake. (It could take longer than 30 minutes depending on your stove and which soda you are using.)
STEP TWO: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Then set aside the flour mixture.
STEP THREE: Add the butter, granulated white sugar and brown sugar to a large bowl. Cream together with an electric mixer on high speed until fluffy, about 2 minutes.
STEP FOUR: Then add in the eggs, vanilla and butter extract and mix on medium speed until pale in color and smooth, about 1 minute.
STEP FIVE: Add in the melted butterscotch chips and reduced butterscotch soda and mix on medium speed until combined.
STEP SIX: Add in the buttermilk and dry ingredients a little bit at a time, mixing on low speed until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary.
STEP SEVEN: Pour the cake batter into a greased 9 x 9 inch baking pan lined with parchment paper.
STEP EIGHT: Bake the cake, then let the cake cool in the pan on a wire rack until completely cool.
STEP NINE: While the cake cools, make the butterbeer frosting by whipping the butter and salt together in a large bowl with an electric hand mixer on high speed until pale and fluffy, 5-10 minutes. Then add in the melted butterscotch chips and mix on medium speed until fluffy. Sift in the powdered sugar and mix on low speed until combined, then on high speed for 1 minute until fluffy again. Lastly add in the vanilla and butter extract and mix on high speed until fluffy.
STEP TEN: Make the butterscotch sauce by adding the butterscotch chips and heavy cream to a microwave safe bowl. Microwave for 30-45 seconds. Stir to combine the cream and melted butterscotch chips. (Microwave a few seconds longer if needed to completely melt together.) Then mix in the honey. Let it cool slightly before decorating the cake with it.
STEP ELEVEN: When the cake is completely cooled, carefully pull up on the parchment paper to release the cake. Transfer it to a serving plate.
STEP TWELVE: Frost the top of the cake with a thick layer of butterbeer frosting.
STEP THIRTEEN: Transfer the cooled butterscotch sauce to a piping bag and cut a bit of the tip off. Drizzle the butterscotch sauce on top of the frosting and gently swirl it into the frosting with the back of a spoon. Top with sprinkles if you wish, then serve!
FAQs
Can I reduce the amount of sugar? No you can not. Sugar adds moisture to cake and if you reduce the amount the recipe calls for the cake won’t have the same texture, and might not bake properly.
What if I can’t find butterscotch beer? You can use cream soda for a very similar taste, but you may need to reduce it longer. This recipe is made with Flying Cauldron Butterscotch Beer.
Do I have to reduce the butterscotch beer? Yes you do. This adds the most butterbeer flavor to the cake.
How do I store the cake? Store the cake in a airtight container in the fridge for up to three days. Let the cake come to room temperature before enjoying.
Can this be made gluten free? I’ve only tested this recipe with regular flour, but if you make it gluten free please let me know how it comes out!
Pro Tips
On melting the butterscotch chips: They should be melted and slightly cooled for the cake batter and buttercream. You want to make sure they're completely melted and slightly warm to the touch. Too warm and you could melt the butter while the making the buttercream. If they're too chilled it can cause little clumps of butterscotch chips in the batter and frosting.
Make sure all wet ingredients are room temperature. This will give you the best textured cake!
Make sure to really whip your butter when making the buttercream. It should double in size and be super pale in color before adding in the melted butterscotch chips or powdered sugar.
If you make this cake, please leave a star rating! Tag me on Instagram @inbloombakery_ or TikTok @inbloombakery so I can see! Follow me on Pinterest for other dessert ideas!
Other Harry Potter Recipes to Try Next Time
📖 Recipe
Harry Potter Butterbeer Cake
Ingredients
For the Butterbeer Cake
- 3 cups (710 ml) butterscotch beer (cream soda will work also) Flying Cauldron Butterscotch Beer
- 1 ¾ cups (219 g) all purpose flour, spooned and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (112 g) unsalted butter, softened
- ½ cup (110 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 eggs, at room temperature
- 2 teaspoon vanilla bean paste or extract
- 1 teaspoon butter extract
- ⅓ cup (66 g) butterscotch chips, melted and slightly cooled
- ½ cup (120 ml) buttermilk, at room temperature
For the Butterbeer Buttercream Frosting
- 1 cup (224 g) unsalted butter, softened
- pinch of salt
- ⅔ cup (133 g) butterscotch chips, melted and slightly cooled
- 1 ½ cups (195 g) powdered sugar
- ½ teaspoon vanilla bean paste or extract
- ½ teaspoon butter extract
- gold and white nonpareil sprinkles (optional)
For the Butterscotch Sauce
- ¼ cup (50 g) butterscotch chips
- 1 ½ tablespoon (22 ml) heavy cream
- ½ tablespoon honey
Instructions
For the Butterbeer Cake
- Add the butterscotch beer or cream soda to a large pot. Simmer over medium heat until it reduces to ½ cup (120 ml). This usually takes around 20-30 minutes. Remove from the heat and let it cool until it's just slightly warm to the touch before using in the cake. (It could take longer than 30 minutes depending on your stove and which soda you are using.)3 cups (710 ml) butterscotch beer (cream soda will work also)
- Preheat the oven to 350°F. Grease a 9x9 inch metal baking pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.1 ¾ cups (219 g) all purpose flour, spooned and leveled, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large bowl cream the butter, brown sugar and granulated white sugar together with an electric mixer, or a stand mixer, on high speed for 1-2 minutes or until fluffy.½ cup (112 g) unsalted butter, softened, ½ cup (110 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
- Add in the eggs, vanilla and butter extract and mix on medium speed until pale in color, about 1-2 minutes.2 eggs, at room temperature, 2 teaspoon vanilla bean paste or extract, 1 teaspoon butter extract
- Add in the butterscotch beer reduction and melted and slightly cooled butterscotch chips. Mix on medium speed until combined.⅓ cup (66 g) butterscotch chips, melted and slightly cooled
- Add in the buttermilk and dry ingredients a little bit at a time, mixing on low speed until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary.½ cup (120 ml) buttermilk, at room temperature
- Pour the cake batter into the prepared pan. Bake the cake for 27-31 minutes, or until a toothpick comes out clean from the center. Then, let the cake cool in the pan on a wire rack until completely cool.
For the Butterbeer Buttercream Frosting
- Add the softened unsalted butter and salt to a large bowl. Whip the butter with an electric mixer on high speed until pale in color and fluffy, around 5-10 minutes.1 cup (224 g) unsalted butter, softened, pinch of salt
- Add in the melted and slightly cooled butterscotch chips and combine. (The chips should be completely melted but just slightly warm to the touch.)⅔ cup (133 g) butterscotch chips, melted and slightly cooled
- Sift in the powdered sugar and mix on low speed until combined, then on high speed for 1 minute until fluffy again. Lastly add in the vanilla and butter extract and mix on high speed until fluffy.1 ½ cups (195 g) powdered sugar, ½ teaspoon vanilla bean paste or extract, ½ teaspoon butter extract
For the Butterscotch Sauce
- Add the butterscotch chips and heavy cream to a microwave safe bowl. Microwave for 30-45 seconds. Stir to combine the cream and melted butterscotch chips. (Microwave a few seconds longer if needed to completely melt together.)¼ cup (50 g) butterscotch chips, 1 ½ tablespoon (22 ml) heavy cream
- Then mix in the honey. Let it cool slightly before decorating the cake with it.½ tablespoon honey
Decorating the Cake
- When the cake is completely cooled, carefully pull up on the parchment paper to release the cake. Transfer it to a serving plate.
- Frost the top of the cake with a thick layer of butterbeer frosting.
- Drizzle the butterscotch sauce on top of the frosting and gently swirl it into the frosting with the back of a spoon. Top with sprinkles if you wish, then serve!gold and white nonpareil sprinkles (optional)
This cake was super easy to make and absolutely delicious! We are going to double the recipe next time and make cupcakes as well.
Easy to follow recipe. I love how the ingredients are listed again in each step. Easy to follow on your phone. The cake brought all four kids running down the stairs proclaiming how wonderful the house smelled. Crowd pleasing cake to take to a Harry Potter party 🎉