Harry Potter Butterbeer Cake (Print)

Fluffy butterbeer cake with dreamy butterscotch buttercream and sauce, inspired by a magical wizarding favorite.

# What You'll Need:

→ Butterbeer Cake

01 - 3 cups (710 ml) butterscotch beer or cream soda
02 - 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp baking soda
05 - 1/2 tsp salt
06 - 1/2 cup (112 g) unsalted butter, softened
07 - 1/2 cup (110 g) light brown sugar, packed
08 - 1/4 cup (50 g) granulated white sugar
09 - 2 eggs, at room temperature
10 - 2 tsp vanilla bean paste or extract
11 - 1 tsp butter extract
12 - 1/3 cup (66 g) butterscotch chips, melted and slightly cooled
13 - 1/2 cup (120 ml) buttermilk, at room temperature

→ Butterbeer Buttercream Frosting

14 - 1 cup (224 g) unsalted butter, softened
15 - Pinch of salt
16 - 2/3 cup (133 g) butterscotch chips, melted and slightly cooled
17 - 1 1/2 cups (195 g) powdered sugar
18 - 1/2 tsp vanilla bean paste or extract
19 - 1/2 tsp butter extract
20 - Gold and white nonpareil sprinkles (optional)

→ Butterscotch Sauce

21 - 1/4 cup (50 g) butterscotch chips
22 - 1 1/2 tbsp (22 ml) heavy cream
23 - 1/2 tbsp honey

# How to Make It:

01 - Add the butterscotch beer or cream soda to a large pot. Simmer over medium heat until reduced to 1/2 cup (120 ml). Remove from heat and let cool to slightly warm before using in the cake.
02 - Preheat the oven to 350°F (175°C). Grease a 9x9 inch metal baking pan and line with parchment paper.
03 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
04 - In a large bowl, cream the softened butter, brown sugar, and granulated sugar with an electric mixer on high speed for 1-2 minutes, until fluffy.
05 - Add the eggs, vanilla bean paste, and butter extract. Mix on medium speed for 1-2 minutes until pale and combined.
06 - Add the butterscotch beer reduction and melted butterscotch chips. Mix on medium speed until combined.
07 - Gradually add the dry ingredients and buttermilk, alternating between each addition, mixing on low speed until smooth. Scrape down the sides of the bowl as needed.
08 - Pour the batter into the prepared pan and bake 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.
09 - Whip the softened butter and salt in a large bowl on high speed for 5-10 minutes until fluffy. Add the melted butterscotch chips and combine. Sift in the powdered sugar and mix on low speed until combined, then on high speed for 1 minute. Add vanilla and butter extract and whip until fluffy.
10 - Microwave the butterscotch chips and heavy cream in a microwave-safe bowl for 30-45 seconds. Stir until combined. Mix in honey and let cool slightly before use.
11 - Transfer the cooled cake to a serving plate. Frost with the butterbeer frosting, drizzle the butterscotch sauce, and swirl decoratively. Add sprinkles if desired.

# Additional Notes:

01 - For best results, ensure the butterscotch beer reduction is fully cooled before using it in the cake batter.

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