Harry Potter Butterbeer Cake
A butterscotch cake recipe with homemade cream soda frosting. Now you don’t have to go to Hogsmeade to enjoy a that delicious Butterbeer flavor!
Yields three 6-inch round cakes
Things you'll need
Ingredients- 2 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoons salt
- 1 cup unsalted butter
- 1 ¾ cups dark brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons butterscotch flavor
- 1 cup buttermilk
- Gold fondant
- Large mixing bowl
- Medium mixing bowl
- Hand mixer
- Whisk
- Rubber spatula
- 3 six-inch round cake pans, lined and sprayed
- Offset spatula
- Gold buttercream frosting in a decorating bag
- Cream colored buttercream frosting in decorating bags fitted with #809, #2A, and #12 tips
- 1 cup sugar
- 5 egg whites
- 1 pound butter, cubed & at room temperature
- 1 teaspoon salt
- 1 ½ teaspoons cream soda flavor
- ½ teaspoon vanilla extract
- Medium pot
- Medium metal bowl
- Whisk
- Stand mixer with whisk attachment
Let's get started!
- Preheat oven to 325°F.
- Whisk together flour, baking powder, baking soda and salt in a medium sized bowl.
- In a large bowl, beat together the butter and brown sugar until light and fluffy. Add eggs one at a time, beating well between each addition.
- Add vanilla and butterscotch flavor and mix well.
- On low speed, alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture.
- Pour batter into three 6-inch pans and bake for 45 minutes.
- In a metal bowl, whisk together sugar and egg whites until fluffy.
- Place bowl on top of a pot of boiling water and turn heat to medium. Whisk until sugar has completely dissolved.
- Remove from steam and beat with an electric mixer until egg whites are bright white.
- Add butter a little at a time while beating and mix until well incorporated.
- Add cream soda and vanilla flavor and mix well.
Time to decorate!
- Stack cakes on top of each other on a cake board. Spread gold buttercream frosting in between each layer. Refrigerate for 30 minutes.
- Roll out gold fondant and create a mug handle (PICTURE at 6:58). Insert skewers into each end of the handle and set aside to dry.
- Once chilled, remove cake and frost with gold buttercream frosting (PICTURE at 8:16). Use an offset spatula to create texture around the cake.
- Use #809, #2A, and #12 tips to pipe cream colored frosting on top of the cake to look like foam (PICTURE at 9:16).
- Place the fondant handle on the side of the cake.
- TaDa! Butterbeer cake is the perfect treat to satisfy a wizard’s sweet tooth!
