Harry Potter Butterbeer Cake (Print Version)
# Ingredients:
→ Butterbeer Cake
01 -
3 cups butterscotch beer or cream soda
02 -
1 3/4 cups all-purpose flour
03 -
1 1/2 teaspoons baking powder
04 -
1/4 teaspoon baking soda
05 -
1/2 teaspoon salt
06 -
1/2 cup unsalted butter, softened
07 -
1/2 cup light brown sugar, packed
08 -
1/4 cup granulated sugar
09 -
2 large eggs, room temperature
10 -
2 teaspoons vanilla bean paste or vanilla extract
11 -
1 teaspoon butter extract
12 -
1/3 cup butterscotch chips, melted and slightly cooled
13 -
1/2 cup buttermilk, room temperature
→ Butterbeer Buttercream Frosting
14 -
1 cup unsalted butter, softened
15 -
pinch of salt
16 -
2/3 cup butterscotch chips, melted and slightly cooled
17 -
1 1/2 cups powdered sugar
18 -
1/2 teaspoon vanilla bean paste or vanilla extract
19 -
1/2 teaspoon butter extract
20 -
gold and white nonpareil sprinkles, optional
→ Butterscotch Sauce
21 -
1/4 cup butterscotch chips
22 -
1 1/2 tablespoons heavy cream
23 -
1/2 tablespoon honey
# Instructions:
01 -
Pour butterscotch beer or cream soda into a large pot and simmer over medium heat until reduced to 1/2 cup. Allow to cool until just warm before use.
02 -
Preheat oven to 350°F. Grease a 9x9 inch metal baking pan and line with parchment paper.
03 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
04 -
In a large bowl, beat unsalted butter, light brown sugar, and granulated sugar with an electric mixer on high until light and fluffy, about 1-2 minutes.
05 -
Mix in eggs, vanilla, and butter extract at medium speed until mixture becomes pale, then beat in butterscotch beer reduction and melted butterscotch chips until fully combined.
06 -
On low speed, alternate adding the buttermilk and dry ingredients to the wet mixture. Mix until the batter is smooth and uniform, scraping down the bowl as necessary.
07 -
Transfer batter to prepared pan. Bake for 27-31 minutes, or until a toothpick inserted at center emerges clean. Cool cake in pan on a wire rack until completely cool.
08 -
In a large bowl, whip softened butter with a pinch of salt on high speed for 5-10 minutes until light and fluffy. Blend in melted butterscotch chips. Sift in powdered sugar, mix on low then high until fluffy. Add vanilla and butter extract, mixing until smooth.
09 -
In a microwave-safe bowl, combine butterscotch chips and heavy cream. Microwave for 30-45 seconds, stir until smooth, microwaving longer if needed. Stir in honey and cool slightly before use.
10 -
Remove cooled cake from pan by lifting parchment. Transfer to a serving plate. Frost cake generously with butterbeer buttercream, drizzle butterscotch sauce over frosting and gently swirl with the back of a spoon. Optionally, top with gold and white nonpareil sprinkles before slicing and serving.
# Notes:
01 -
Allow the reduced butterscotch beer to cool so it won’t curdle the batter. The butterscotch chips should be fully melted but slightly warm for best mixing results.