Transport yourself to the enchanting world of Harry Potter with this delightful butterbeer cake! This soft and fluffy cake is infused with a rich butterbeer reduction, along with hints of butterscotch, vanilla, and buttery goodness. It’s topped with luscious butterscotch buttercream and drizzled with a sweet butterscotch sauce.
If you enjoyed my butterbeer cupcakes or cookies, you’ll fall head over heels for this butterbeer cake recipe! It’s the perfect treat for diving back into the Harry Potter books, hosting a magical movie marathon, or throwing a Harry Potter-themed party. Any fan of the series will absolutely love this cake!
WHY YOU’LL LOVE THIS HARRY POTTER BUTTERBEER CAKE
It tastes just like the butterbeer from the Wizarding World—I can assure you that this cake captures the authentic flavor of real butterbeer from Hogsmeade at Universal Studios!
A Sweet Delight – This cake is an extra sweet treat, making it the perfect indulgence for special occasions. It features a butterbeer reduction and butterscotch chips, delivering an irresistible butterbeer flavor.
Fluffy and Moist – The cake boasts an incredible texture, being both fluffy and moist for the ultimate bite.
Frosted to Perfection – Topped with a light and airy butterscotch buttercream, this frosting is simply amazing. Butterscotch chips are melted and blended with whipped butter to achieve the ideal frosting consistency, making it a dream to frost the cake!
STEP-BY-STEP GUIDE TO MAKE HARRY POTTER BUTTERBEER CAKE
INGREDIENTS
For the Butterbeer Cake
- 3 cups (710 ml) butterscotch beer (cream soda can also be used, such as Flying Cauldron Butterscotch Beer)
- 1 ¾ cups (219 g) all-purpose flour, spooned and leveled
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup (112 g) unsalted butter, softened
- ½ cup (110 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 eggs, at room temperature
- 2 tsp vanilla bean paste or extract
- 1 tsp butter extract
- ⅓ cup (66 g) butterscotch chips, melted and slightly cooled
- ½ cup (120 ml) buttermilk, at room temperature
For the Butterbeer Buttercream Frosting
- 1 cup (224 g) unsalted butter, softened
- Pinch of salt
- ⅔ cup (133 g) butterscotch chips, melted and slightly cooled
- 1 ½ cups (195 g) powdered sugar
- ½ tsp vanilla bean paste or extract
- ½ tsp butter extract
- Gold and white nonpareil sprinkles (optional)
For the Butterscotch Sauce
- ¼ cup (50 g) butterscotch chips
- 1 ½ tbsp (22 ml) heavy cream
- ½ tbsp honey
INSTRUCTIONS
For the Butterbeer Cake
- In a large pot, add the butterscotch beer or cream soda. Simmer over medium heat until it reduces to ½ cup (120 ml), which usually takes about 20-30 minutes. Once reduced, remove it from the heat and allow it to cool until slightly warm to the touch.
- Preheat your oven to 350°F (175°C). Grease a 9×9 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.
- In a large bowl, use an electric mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar on high speed for 1-2 minutes until fluffy.
- Add the eggs, vanilla, and butter extract, mixing on medium speed until the mixture is pale in color, about 1-2 minutes.
- Incorporate the butterscotch beer reduction and melted butterscotch chips, mixing on medium speed until well combined.
- Gradually add the buttermilk and dry ingredients, mixing on low speed until the batter is smooth. Scrape the sides of the bowl as needed.
- Pour the batter into the prepared pan and 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.
For the Butterbeer Buttercream Frosting
- In a large bowl, whip the softened unsalted butter and a pinch of salt with an electric mixer on high speed until pale and fluffy, about 5-10 minutes.
- Add the melted butterscotch chips and mix until combined. Ensure the chips are completely melted and only slightly warm.
- Sift in the powdered sugar and mix on low speed until combined, then increase to high speed for 1 minute until fluffy again.
- Finally, add the vanilla and butter extracts, mixing on high speed until well combined.
For the Butterscotch Sauce
- In a microwave-safe bowl, combine the butterscotch chips and heavy cream. Microwave for 30-45 seconds, then stir to combine. If needed, microwave for a few more seconds until fully melted.
- Mix in the honey and let it cool slightly before using.
DECORATING THE CAKE
- Once the cake is completely cooled, gently lift it from the pan using the parchment paper and transfer it to a serving plate.
- Spread a thick layer of butterbeer frosting on top of the cake.
- Drizzle the butterscotch sauce over the frosting, using the back of a spoon to swirl it gently into the frosting.
- If desired, sprinkle with gold and white nonpareil sprinkles, then serve and enjoy!
PRO TIPS
- Melting the Butterscotch Chips: When melting the butterscotch chips, ensure they are fully melted and slightly cooled for both the cake batter and buttercream. They should be warm to the touch but not hot. If they’re too warm, they can melt the butter in the buttercream, while overly chilled chips can create clumps in the batter and frosting.
- Room Temperature Ingredients: Ensure all wet ingredients, including the butterscotch beer, eggs, and buttermilk, are at room temperature. This step is crucial for achieving the best texture in your cake.
- Whipping the Buttercream: Take your time to whip the butter thoroughly when making the buttercream. It should double in size and become very pale in color before you add the melted butterscotch chips or powdered sugar. This extra whipping will help create a light and fluffy frosting.
