Magical Butterbeer Cake: Taste the Wizarding World
2024-07-12
Introduction
Step into the enchanting world of Harry Potter with our Butterbeer Cake, a dessert that promises to captivate both your taste buds and imagination. This cake, infused with the rich flavors of butterscotch, vanilla, and butter, is frosted with velvety butterscotch buttercream and drizzled with a luscious butterscotch sauce. Perfect for Harry Potter-themed parties, movie nights, or simply reliving the magic, our Butterbeer Cake is a must-try for fans of all ages.
Key Takeaways
Authentic Flavor: Captures the essence of butterbeer from the Wizarding World.
Decadent Sweetness: Crafted with a butterbeer reduction and butterscotch chips.
Moist and Fluffy: Provides a delightful mouthfeel with each bite.
Luxurious Frosting: Smooth and fluffy butterscotch buttercream.
Ingredients
For the Butterbeer Cake
Butter: ½ cup (112g), softened
Light Brown Sugar: ½ cup (110g), packed
Granulated White Sugar: ¼ cup (50g)
Eggs: 2, at room temperature
Vanilla Extract: 2 teaspoons
Butter Extract: 1 teaspoon
Butterbeer: 3 cups (710ml), or cream soda
Butterscotch Chips: ⅓ cup (66g), melted and slightly cooled
Buttermilk: ½ cup (120ml), at room temperature
All-Purpose Flour: 1 ¾ cups (219g), spooned and leveled
Baking Powder: 1 ½ teaspoons
Baking Soda: ¼ teaspoon
Salt: ½ teaspoon
For the Butterscotch Buttercream Frosting
Unsalted Butter: 1 cup (224g), softened
Salt: A pinch
Butterscotch Chips: ⅔ cup (133g), melted and slightly cooled
Powdered Sugar: 1 ½ cups (195g), sifted
Vanilla Extract: ½ teaspoon
Butter Extract: ½ teaspoon
Sprinkles: Optional, for decoration
For the Butterscotch Sauce
Butterscotch Chips: ¼ cup (50g)
Heavy Cream: 1 ½ tablespoons (22ml)
Honey: ½ tablespoon
Directions
Preparing the Butterbeer Reduction
Simmer the Butterbeer: Pour the butterbeer or cream soda into a large pot. Simmer over medium heat until it reduces to ½ cup (120ml), about 20-30 minutes. Allow it to cool slightly before using.
Making the Cake
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan and line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated white sugar with an electric mixer on high speed until fluffy, about 2 minutes.
Add Eggs and Extracts: Beat in the eggs, vanilla extract, and butter extract on medium speed until smooth and pale in color, about 1 minute.
Incorporate Butterscotch and Butterbeer: Mix in the melted butterscotch chips and reduced butterbeer on medium speed until well combined.
Combine Wet and Dry Ingredients: Gradually add the buttermilk and dry ingredients, alternating between the two, mixing on low speed until the batter is smooth. Scrape the sides of the bowl as necessary.
Bake the Cake: Pour the batter into the prepared pan. Bake for 27-31 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
Making the Butterbeer Buttercream
Whip the Butter: In a large bowl, whip the softened butter and a pinch of salt with an electric mixer on high speed until pale and fluffy, about 5-10 minutes.
Add Butterscotch: Mix in the melted butterscotch chips on medium speed until well combined.
Incorporate Powdered Sugar: Sift in the powdered sugar and mix on low speed until combined. Increase to high speed and beat for 1 minute until fluffy. Add the vanilla and butter extract, then beat on high speed until fully incorporated and fluffy.
Making the Butterscotch Sauce
Melt and Combine: In a microwave-safe bowl, microwave the butterscotch chips and heavy cream for 30-45 seconds. Stir to combine, then mix in the honey. Allow it to cool slightly before using.
Decorating the Cake
Frost the Cake: Once the cake has cooled completely, lift it out of the pan using the parchment paper and transfer it to a serving plate. Spread a thick layer of butterbeer frosting over the top.
Drizzle with Butterscotch Sauce: Transfer the cooled butterscotch sauce to a piping bag, cut the tip, and drizzle over the frosting. Gently swirl the sauce into the frosting with the back of a spoon.
Add Sprinkles: Optionally, decorate with gold and white nonpareil sprinkles.
Side Dish Ideas
Pumpkin Pasties: Another classic treat from the Harry Potter series, these hand-held pastries are perfect companions to the Butterbeer Cake.
Sorting Hat Cupcakes: Delight guests with cupcakes that reveal their Hogwarts house upon biting into them.
Pumpkin Juice: A refreshing beverage straight from the wizarding world to wash down the sweetness of the cake.
Nutritional Facts (per serving)
Calories: 450
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 250mg
Total Carbohydrates: 65g
Dietary Fiber: 1g
Sugars: 50g
Protein: 4g
Prep and Cook Time
Prep Time: 1 hour
Cook Time: 30 minutes
Decorating Time: 15 minutes
Total Time: 1 hour 45 minutes
Conclusion
Our Harry Potter Butterbeer Cake is a magical treat that brings the enchantment of the Wizarding World into your kitchen. Perfect for themed parties or a special dessert to enjoy while revisiting the beloved series, this cake is sure to delight fans and newcomers alike. Follow our detailed recipe to create a cake that not only looks and tastes amazing but also transports you to the world of Harry Potter with every bite
Now I have an actual recipe for a butterbeer cake and 10-1 my daughter is going to want another Harry Potter style cake for her birthday.She got a Tom Riddle Diary cake last year with a fondant Basilisk fang.
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