Harry Potter Inspired Butterbeer Cake
If you're a Harry Potter fan, this Butterbeer Cake is for you! It's a delicious replica flavor from the famous Butterbeer drink, made with butterscotch cake layers topped with rich butterbeer frosting and a butterscotch drip
Servings: 20 servings (1- 8 inch cake)
Ingredients
Butterbeer Cake Ingredients
- 2 15.25oz Yellow Cake Mix
- 1 3.9oz instant butterscotch pudding mix
- 6 large eggs
- 2 cups water
- ⅔ cup vegetable oil
- ½ cup cream soda
- 2 tsp vanilla extract
Butterbeer Frosting Ingredients
- 1 cup unsalted butter room temperature
- 1 cup vegetable shortening Crisco
- 5 cups powdered sugar
- ½ cup cream soda
Butterscotch Ganache for Drip Ingredients
- ¾ cup butterscotch chips
- ¼ cup heavy cream
Instructions
- Step 1 - Make the Butterbeer Cake. Preheat the oven to 350 degrees. Add cake mix, pudding mix, eggs, water and oil in a mixing bowl and mix until incorporated. Fold in vanilla extract and cream soda and immediately place into prepared 8X2 inch cake pans.
Step 2 - Bake the cake. Bake for 35-40 mins or until a toothpick comes out clean. Remove from oven and set aside Once cooled, level the top of the cake while still in the pan.
Step 3 - Make ganache. Add heavy cream to a microwave safe bowl and heat in the microwave for 40 seconds. Pour on top of the butterscotch and let rest about 7-9 mins. Stir until ganache begins to form. (if all chips are not melted, microwave again for 10 more seconds, stir and let cool) Add to piping bag.
Step 4 - Make the frosting. Add butter and shortening in a bowl and mix until smooth. Add in the half the powdered sugar and ¼ cup cream soda and mix until smooth. Add remaining powdered sugar and ¼ cup cream soda. Mix until combined, then mix on HIGH until fluffy (about 4-5 mins).
Step 5 - Stack the cake. Add a dollop of buttercream to the cake board. Place down the first layer, cut side up. Add buttercream and spread out on the cake. Add a drizzle of the butterscotch ganache to the frosting. Top with the second layer of cake, cut side down.
Step 6 - Frost the cake with the buttercream. Add thick layers of buttercream to the cake all the way around. Use a cake comb to create the pattern on the side of the cake and a circle pattern on top of the cake until no cake is seen through the frosting. (this also removes excess buttercream).
Step 7 - Add butterscotch drips. Add the drip to the outside rim of the cake (a little goes a long way).
Step 8 - Add rosettes on top of cake. Add remaining buttercream to a piping bag fitted with a tip 1M. Add rosettes around the top of the cake and immediately add sprinkles.
Notes
Tips for Making a Perfect Butterbeer Drip Cake
- To keep the cake moist and frost easier, prepare the cake the night before and freeze. Once cooled and leveled, cover in plastic wrap and freeze overnight.
- Prior to baking, make sure to prepare baking pans prior with Cake release, EZ Greasy or nonstick spray on the bottom and along the sides to prevent the cake from sticking.
- Allow cake to fully cool before stacking and frosting.
