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Harry Potter Butterbeer Cake Recipe

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4.5 from 88 reviews

This Harry Potter Butterbeer Cake is a magical dessert inspired by the famous wizarding world drink. Featuring a rich butterscotch beer-infused cake with a luscious buttercream frosting and drizzled with homemade butterscotch sauce, this cake combines sweet and buttery flavors for a nostalgic treat that perfectly captures the spirit of Butterbeer.

Ingredients

Scale

For the Butterbeer Cake

  • 3 cups (710 ml) butterscotch beer (cream soda can be used as substitute)
  • 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

For the Butterscotch Sauce

  • 1/4 cup (50 g) butterscotch chips
  • 1 1/2 tbsp (22 ml) heavy cream
  • 1/2 tbsp honey
  • Optional: gold and white nonpareil sprinkles for decoration

Instructions

  1. Reduce the butterscotch beer: Pour the butterscotch beer or cream soda into a large pot and simmer over medium heat until it reduces to about 1/2 cup (120 ml), which typically takes 20-30 minutes. Allow it to cool until slightly warm before using.
  2. Prepare the oven and pan: Preheat the oven to 350°F (177°C). Grease a 9×9 inch metal baking pan and line it with parchment paper for easy removal.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this mixture aside.
  4. Cream butter and sugars: In a large bowl, use an electric or stand mixer to cream the softened butter with brown sugar and granulated sugar on high speed for 1-2 minutes until fluffy.
  5. Add eggs and extracts: Mix in the eggs, vanilla bean paste (or extract), and butter extract on medium speed until the batter is pale in color, about 1-2 minutes.
  6. Combine wet ingredients: Stir in the butterscotch beer reduction and melted butterscotch chips on medium speed until incorporated.
  7. Add buttermilk and dry ingredients: Gradually add the buttermilk and the dry ingredient mixture a little at a time on low speed, mixing until the batter is smooth. Scrape the bowl sides with a rubber spatula as needed.
  8. Bake the cake: Pour the batter into the prepared pan. Bake in the preheated oven for 27-31 minutes or until a toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a wire rack.
  9. Make the buttercream frosting: In a large bowl, whip the softened unsalted butter with a pinch of salt on high speed for 5-10 minutes until pale and fluffy. Add the melted butterscotch chips and blend them in.
  10. Add powdered sugar and extracts: Sift in the powdered sugar and mix on low speed until combined, then whip on high speed for 1 minute until fluffy. Incorporate vanilla bean paste and butter extract, mixing again on high speed until light and airy.
  11. Prepare the butterscotch sauce: In a microwave-safe bowl, combine butterscotch chips and heavy cream. Microwave for 30-45 seconds, stirring to combine. If necessary, microwave a few seconds longer until fully melted. Stir in honey and let cool slightly before use.
  12. Decorate the cake: Once the cake is fully cooled, lift it out of the pan using the parchment paper and transfer it to a serving plate. Spread a thick layer of buttercream frosting evenly over the cake’s surface.
  13. Drizzle with butterscotch sauce: Pour the cooled butterscotch sauce over the frosting and gently swirl it into the icing using the back of a spoon. Optionally, sprinkle with gold and white nonpareil sprinkles for a festive touch. Serve immediately.

Notes

  • Reducing the butterscotch beer intensifies the flavor and ensures the cake batter does not become too runny.
  • Use room temperature eggs and buttermilk for better batter incorporation and texture.
  • The cake pan lined with parchment paper helps to easily remove the cake without damage.
  • If butterscotch beer is unavailable, good quality cream soda is an excellent substitute.
  • Allow both melted butterscotch chips for the cake and frosting to cool slightly before adding to avoid curdling the batter or frosting.
  • The butterscotch sauce can be prepared ahead and stored in the refrigerator, warmed slightly before decorating the cake.
  • Sprinkles are optional but add a charming visual reminiscent of Butterbeer’s festive appearance.
  • For best results, use unsalted butter to control salt levels in cake and frosting.

Keywords: Harry Potter cake, Butterbeer cake, butterscotch cake, wizarding world dessert, themed cake, butterscotch buttercream

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