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5 from 11 ratings

Harry Potter Butterbeer Cake

Yield: 16 slices
Prep: 1 hour
Cook: 29 minutes
Decorating Time: 15 minutes
Total: 1 hour 44 minutes
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.
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Ingredients

For the Butterbeer Cake

  • 3 cups (710 ml) butterscotch beer (cream soda will work also), Flying Cauldron Butterscotch Beer
  • 1 3/4 cups (219 g) all purpose flour, spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (112 g) unsalted butter, softened
  • 1/2 cup (110 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated white sugar
  • 2 eggs, at room temperature
  • 2 tsp vanilla bean paste or extract
  • 1 tsp butter extract
  • 1/3 cup (66 g) butterscotch chips, melted and slightly cooled
  • 1/2 cup (120 ml) buttermilk, at room temperature

For the Butterbeer Buttercream Frosting

  • 1 cup (224 g) unsalted butter, softened
  • pinch of salt
  • 2/3 cup (133 g) butterscotch chips, melted and slightly cooled
  • 1 1/2 cups (195 g) powdered sugar
  • 1/2 tsp vanilla bean paste or extract
  • 1/2 tsp butter extract
  • gold and white nonpareil sprinkles (optional)

For the Butterscotch Sauce

  • 1/4 cup (50 g) butterscotch chips
  • 1 1/2 tbsp (22 ml) heavy cream
  • 1/2 tbsp 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 1/2 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 3/4 cups (219 g) all purpose flour, spooned and leveled, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp 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.
    1/2 cup (112 g) unsalted butter, softened, 1/2 cup (110 g) light brown sugar, packed, 1/4 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 tsp vanilla bean paste or extract, 1 tsp butter extract
  • Add in the butterscotch beer reduction and melted and slightly cooled butterscotch chips. Mix on medium speed until combined.
    1/3 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. 
    1/2 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.)
    2/3 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 1/2 cups (195 g) powdered sugar, 1/2 tsp vanilla bean paste or extract, 1/2 tsp 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.)
    1/4 cup (50 g) butterscotch chips, 1 1/2 tbsp (22 ml) heavy cream
  • Then mix in the honey. Let it cool slightly before decorating the cake with it.
    1/2 tbsp 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)
Course: Dessert
Keyword: butterbeer, butterbeer cake, butterbeer frosting, harry potter, Harry Potter butterbeer cake, harry potter cake
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