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Harry Potter Butterbeer Cake Recipe

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★★★★★

4.7 from 107 reviews

This Harry Potter Butterbeer Cake is a magical treat inspired by the iconic wizarding world beverage. Featuring a moist, flavorful cake infused with butterscotch beer reduction, it is topped with a rich, creamy butterbeer buttercream frosting and drizzled with a luscious butterscotch sauce. Perfect for fans and dessert lovers alike, this recipe brings the taste of Butterbeer to a delicious, baked form that’s sure to enchant any gathering.

Ingredients

Scale

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

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

Butterscotch Sauce

  • 1/4 cup (50 g) butterscotch chips
  • 1 1/2 tbsp (22 ml) heavy cream
  • 1/2 tbsp honey

Instructions

  1. Reduce the Butterscotch Beer: Add the butterscotch beer or cream soda to a large pot. Simmer over medium heat until it reduces to 1/2 cup (120 ml), which takes about 20-30 minutes. Remove from heat and let cool until just slightly warm before using in the cake batter.
  2. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch metal baking pan and line it with parchment paper for easy cake removal.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream the softened butter, light brown sugar, and granulated sugar together for 1-2 minutes until fluffy and light in texture.
  5. Add Eggs and Extracts: Mix in the eggs, vanilla bean paste, and butter extract on medium speed until the mixture is pale and well combined, about 1-2 minutes.
  6. Incorporate Butterbeer Reduction and Butterscotch Chips: Add the cooled butterscotch beer reduction and melted butterscotch chips to the batter and mix on medium speed until combined.
  7. Add Buttermilk and Dry Ingredients: Gradually add the buttermilk and the dry flour mixture a little at a time on low speed. Mix until the batter is smooth, stopping to scrape down the bowl as needed.
  8. Bake the Cake: Pour the batter into the prepared pan and bake for 27-31 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
  9. Prepare Butterbeer Buttercream Frosting: In a large bowl, whip the softened butter and a pinch of salt on high speed until pale and fluffy, approximately 5-10 minutes. Add melted butterscotch chips and mix to combine.
  10. Incorporate Powdered Sugar and Extracts: Sift powdered sugar into the butter mixture and mix on low until combined, then whip on high for 1 minute until fluffy. Add vanilla bean paste and butter extract and whip again on high speed until light and well blended.
  11. Make Butterscotch Sauce: In a microwave-safe bowl, combine butterscotch chips and heavy cream. Microwave in 30-45 second increments until fully melted and smooth. Stir in honey and let cool slightly before decorating.
  12. Assemble the Cake: Once the cake is completely cooled, use the parchment paper to lift it from the pan and transfer to a serving plate. Spread a thick layer of butterbeer buttercream frosting evenly over the top.
  13. Decorate with Butterscotch Sauce: Drizzle the cooled butterscotch sauce over the frosting and gently swirl it with the back of a spoon. Optionally, sprinkle gold and white nonpareil sprinkles on top. Serve and enjoy!

Notes

  • Reducing the butterscotch beer slowly intensifies its flavor and ensures the cake isn’t too wet.
  • Make sure the butterscotch chips are melted and just slightly cooled before mixing into the batter and frosting to avoid curdling.
  • Use room temperature eggs and buttermilk to help the batter combine smoothly and create a tender crumb.
  • If you don’t have butterscotch beer, cream soda is a great substitute, though the flavor will be slightly different.
  • Let the cake cool completely before frosting to prevent the buttercream from melting and sliding off.
  • You can store the cake in an airtight container in the refrigerator for up to 4 days.
  • Bring the cake to room temperature before serving for the best flavor and texture.

Keywords: Harry Potter, Butterbeer Cake, Butterscotch Cake, Butterbeer Buttercream, Magical Dessert, Halloween Cake, Themed Cake

Find it online: https://tastybella.com/harry-potter-butterbeer-cake-recipe/