Jump to Recipe Print RecipeAs I stood in my kitchen, the air was filled with the enchanting aroma of butterscotch bubbling on the stove. This moment sparked the inspiration behind my Butterbeer Cream Cake—a delightful homage to the magical universe of Harry Potter. This recipe brings together a moist vanilla cake layered with a luscious butterscotch filling and topped with creamy vanilla buttercream, making it an absolute crowd-pleaser. Not only is this cake a whimsical treat, perfect for birthdays or cozy gatherings, but it also offers a fun culinary project to tackle over the weekend. Plus, the leftovers (if there are any!) can be stored for days, beckoning you back for a bit of magic whenever a sweet craving hits. What’s your favorite way to indulge your sweet tooth? Let’s dive into this enchanting recipe together! Why is Butterbeer Cake so Magical? Whimsical, this cake evokes the enchanting world of Harry Potter with every bite, making it perfect for fans and dessert lovers alike. Creamy butterscotch filling adds a rich and delightful twist that makes your taste buds dance. Versatile enough for birthdays or casual gatherings, it’s a crowd-pleaser everyone will adore. Easy to make, it’s a fun weekend baking project that guarantees joy. Don’t forget to try pairing it with a scoop of vanilla ice cream or serving it alongside a warm cup of hot chocolate for an extra-special touch! Butterbeer Cream Cake Ingredients • Discover the key elements for this delightful treat! For the Cake Unsalted Butter – Provides moisture and richness; substitute with margarine for a dairy-free option. Granulated Sugar – Adds sweetness and structure; no substitutions recommended. Instant Vanilla Pudding Mix – Enhances moisture and flavor; can be replaced with homemade vanilla custard if preferred. Eggs (Room Temp) – Acts as a binder and adds richness; use flax eggs for a vegan version. Pure Vanilla Extract – Provides flavor depth; can substitute with clear imitation vanilla for a cheaper alternative. Buttermilk (Room Temp) – Adds tenderness and moisture; substitute with milk mixed with a teaspoon of vinegar. Baking Powder – Provides leavening for a light cake; ensure it’s fresh for best results. Baking Soda – Works alongside baking powder for leavening; no substitutions necessary. Salt – Balances sweetness; can be omitted for low-sodium diets. Pre-sifted Cake Flour – Ensures a light texture; substitute with all-purpose flour if necessary. Water – Adds moisture; can be replaced with milk for a richer flavor. For the Butterscotch Filling Half and Half – Adds creaminess to fillings; substitute with cream or milk. Corn Starch – Thickens the butterscotch filling; can be omitted but will affect texture. Salted Butter – Enhances flavor in frosting; unsalted butter can be used for more control over salt content. Clear Imitation Vanilla Extract – Offers flavor without darkening the frosting; substitute with pure vanilla extract if preferred. Instant Butterscotch Pudding – Enhances butterscotch flavor; substitute with a homemade equivalent if desired. Frozen Whipped Topping (Thawed) – Adds lightness to the filling; can use homemade whipped cream instead. Vegetable Shortening – Provides stability to frosting in warm conditions; omit for a softer frosting. For the Frosting Powdered Sugar – Sweetens and stabilizes frosting; sugar alternatives can be used for low-sugar diets. Butterscotch Topping Sauce – Used for drizzling; can substitute with caramel sauce for a different flavor. Prepare to whisk your loved ones away to a world of magic with this Butterbeer Cream Cake! Step‑by‑Step Instructions for Butterbeer Cream Cake Step 1: Preheat the Oven Start by preheating your oven to 350°F (175°C). Make sure to prepare your two 9-inch round cake pans by greasing and lightly dusting them with flour. This ensures that your Butterbeer Cream Cake layers release effortlessly after baking, allowing the magic to unfold without a hitch. Step 2: Cream the Butter and Sugar In a large mixing bowl, use a hand mixer or stand mixer to cream together 1 cup of unsalted butter and 2 cups of granulated sugar. Beat them on medium speed until the mixture turns light and fluffy, about 3-5 minutes. The key is to incorporate air, which will give your cake a delightful texture. Step 3: Incorporate the Pudding Mix Add in 1 cup of instant vanilla pudding mix, blending it well with your creamed butter and sugar until fully incorporated. This step adds moisture and flavor to your cake, setting the stage for that irresistible sweetness that defines the Butterbeer Cream Cake. Step 4: Mix in the Eggs Next, beat in 4 room temperature eggs, one at a time. Make sure each egg is fully mixed into the batter before adding the next, which ensures a smooth and unified texture. This rich mixture will create a fluffy cake that perfectly embodies the enchanting flavor of butterbeer. Step 5: Add the Liquids Pour in 2 teaspoons of pure vanilla extract and 1 cup of buttermilk, then mix until the batter is smooth and well-combined. The addition of buttermilk contributes to a tender cake crumb, essential for a moist Butterbeer Cream Cake that everyone will love. Step 6: Combine the Dry Ingredients In a separate bowl, whisk together 2 ½ cups of pre-sifted cake flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed just until combined. Take care not to overmix, as this could weigh down your cake. Step 7: Add Extra Moisture Fold in 1 cup of water and ½ cup of half and half until the batter is uniform. This will keep your Butterbeer Cream Cake incredibly moist and flavorful. Use a gentle hand while folding to maintain that fluffiness we’ve worked so hard to achieve. Step 8: Bake the Cake Divide the batter evenly between your prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. As the cakes rise, your kitchen will fill with an inviting aroma that sparks everyone’s appetite. Step 9: Cool the Cakes Once baked, remove the pans from the oven and allow your Butterbeer Cake layers to cool in the pans for 10 minutes. Then, carefully transfer the cakes onto a wire rack to cool completely. This step is crucial for achieving the perfect texture for layering and frosting later. Step 10: Prepare the Frosting While the cakes cool, prepare your vanilla buttercream by beating together 1 cup of softened cream cheese, ½ cup of salted butter, and 4 cups of powdered sugar until fluffy and smooth. Add 1 teaspoon of clear imitation vanilla extract to enhance the flavor without darkening the frosting. Step 11: Assemble the Cake Once completely cooled, place one layer of cake on your serving plate. Spread a generous layer of butterscotch filling over it, then top it with the second layer of cake. Frost the top and sides of the cake with your fluffy vanilla buttercream, ensuring it looks as enchanting as it tastes. Step 12: Drizzle and Serve Finally, drizzle butterscotch topping sauce over the frosted Butterbeer Cream Cake for a visual treat. Slice and serve this magical dessert with your favorite accompaniments. Your delightful creation is now ready to spread joy and sweetness! Make Ahead Options These magical Butterbeer Cream Cake layers are perfect for meal prep, allowing you to indulge in deliciousness without the last-minute rush. You can bake the cake layers up to 3 days in advance; simply let them cool completely, wrap them tightly in plastic wrap, and refrigerate. Similarly, the butterscotch filling can be prepared up to 24 hours ahead and stored in the fridge to enhance its flavors. When you’re ready to serve, just assemble the cake by layering the cooled cake with the butterscotch filling and frosting it with the fluffy vanilla buttercream. This approach ensures that your Butterbeer Cake is just as enchanting as it would be if made fresh! Butterbeer Cream Cake Variations Feel free to add your own twist to this enchanting cake, making it uniquely yours! Chocolate Butterbeer: Substitute part of the cake flour with cocoa powder for a delicious chocolatey flavor. Boozy Butterscotch: Incorporate a splash of bourbon or rum into the butterscotch sauce for a delightful adult version that will elevate your dessert experience. Nutty Crunch: Top with caramelized pecans or toffee bits to add a delightful texture and earthy flavor that contrasts beautifully with the sweetness. Fruit Fusion: Fold in mashed bananas or applesauce into the batter for a moist and fruity twist that compliments the butterscotch perfectly. Gluten-Free Delight: Use a gluten-free flour blend instead of regular cake flour to make this magical cake suitable for your gluten-sensitive friends. Dairy-Free Dream: Swap out the butter and cream cheese for vegan alternatives and use coconut milk for a rich, creamy filling. Spiced Up: Add a sprinkle of cinnamon or nutmeg in the cake batter for a warm, aromatic finish that’ll transport you to a cozy kitchen in a magical world. While you’re at it, don’t forget to explore other delightful recipes like Lemon Cream Cheese or indulge in a slice of Burnt Basque Cheesecake to further satisfy your sweet tooth! Expert Tips for Butterbeer Cake Room Temperature Ingredients: Ensure all ingredients are at room temperature for optimal mixing, which will help create a lighter, fluffier butterbeer cake. Proper Egg Mixing: Beat the eggs until they are pale yellow before adding them to your batter; this step enhances the cake’s texture and richness. Let Butterscotch Set: For the best butterscotch filling, allow it to chill in the refrigerator for at least 30 minutes before assembling your cake to achieve the perfect consistency. Avoid Overmixing: Mix your dry ingredients with the wet ingredients just until combined. Overmixing can lead to a dense cake—nobody wants that! Cooling Time: Allow your cakes to cool completely before frosting. Warm cake layers can melt your buttercream, leading to a messy presentation. Customize Your Toppings: Feel free to get creative by adding sprinkles or caramelized nuts on top of your butterbeer cake for an extra special touch! What to Serve with Butterbeer Cake Indulging in a slice of this enchanting cake invites a captivating experience for your taste buds. Vanilla Ice Cream: A classic pairing that adds creaminess, balancing the rich butterscotch flavors perfectly with each bite. Hot Chocolate: Serve alongside a steaming cup of hot cocoa for a cozy, nostalgic treat, reminiscent of warm winter evenings in a magical world. Caramel Sauce Drizzle: Elevate the dessert experience by drizzling caramel sauce over the cake for an added layer of sweetness and flavor contrast. Fresh Berries: Brighten up your plate with fresh strawberries, raspberries, or blueberries that lend a pop of color and tartness to each decadent slice. Coffee or Latte: A comforting cup of coffee or latte enhances the cake’s sweetness while inviting luscious, rich notes that complement the dessert. Whipped Cream: Topping each slice with a dollop of light whipped cream adds airy sweetness, enhancing the texture and flavor harmony. Butterscotch Flan: For a themed companion, serve a slice of creamy butterscotch flan for an extra touch of indulgence, echoing the flavors of your cake. Chocolate Ganache Tart: Pair with a rich chocolate tart for a delightful dessert duo, where contrasting flavors elevate the overall experience. Sparkling Cider: Complete the celebration with sparkling cider as a refreshing beverage option to pair with your delightful butterbeer cream cake! How to Store and Freeze Butterbeer Cream Cake Room Temperature: Store leftover Butterbeer Cream Cake in an airtight container at room temperature for up to 3 days to maintain its moist texture. Fridge: If you want to keep it fresh longer, refrigerate the cake, where it can last up to a week. Make sure it’s well-covered to prevent it from absorbing other flavors. Freezer: For longer storage, freeze the cake layers individually wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before using. Reheating: If desired, gently warm individual slices in the microwave for a few seconds to enjoy the cake just as delightful as the day it was baked. Butterbeer Cream Cake Recipe FAQs How do I choose the right ripeness for my cake ingredients? Absolutely! For the best flavor, ensure your eggs are at room temperature, as this helps with emulsification and air incorporation. When it comes to butter, it should be soft enough to cream easily—think about the texture of room temperature butter, not melted! Using fresh, quality vanilla extract and instant pudding mix will also enhance the overall taste of your Butterbeer Cream Cake. What is the best way to store leftover Butterbeer Cream Cake? The more the merrier with cake storage! To keep your Butterbeer Cream Cake at its best, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, pop it in the refrigerator where it can stay fresh for up to a week. Just make sure it’s well covered to prevent it from picking up other flavors from your fridge. Can I freeze Butterbeer Cream Cake, and if so, how? Yes, you can freeze it! To freeze your Butterbeer Cream Cake, first allow it to cool completely. Wrap each layer thoroughly in plastic wrap, then in aluminum foil. This prevents freezer burn and keeps it moist. It can be stored like this for up to 3 months. When you’re ready to use it, just thaw the layers in the refrigerator overnight. Once thawed, you can frost and enjoy! What should I do if my cake turns out dense or flat? Very! If you find your cake has turned dense or flat, it’s often a sign of overmixing the batter—less is more when it comes to mixing dry and wet ingredients together! Ensure your baking powder is fresh too; old leavening agents won’t help your cake rise. Remember to fold ingredients gently to maintain that airy texture. If your cake didn’t rise properly, it may also indicate that the oven was not preheated correctly or that the oven temperature was inaccurate. Are there any dietary considerations I should keep in mind, especially for allergies? Absolutely! If you’re preparing this for someone with allergies, you can make several adjustments. Substitute the buttermilk with a non-dairy milk mixed with a teaspoon of vinegar for a dairy-free version. For vegans, you can replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use vegan cream cheese in the frosting. Always double-check ingredient labels for any hidden allergens, especially in pre-packaged items like pudding mixes or whipped toppings. Magical Butterbeer Cream Cake That Will Bewitch Your Tastebuds This Butterbeer Cream Cake blends a moist vanilla cake with butterscotch filling, creating a magical dessert for any occasion. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake1 cup Unsalted Butter Provides moisture and richness; substitute with margarine for a dairy-free option.2 cups Granulated Sugar Adds sweetness and structure; no substitutions recommended.1 cup Instant Vanilla Pudding Mix Enhances moisture and flavor; can be replaced with homemade vanilla custard if preferred.4 large Eggs (Room Temp) Acts as a binder and adds richness; use flax eggs for a vegan version.2 teaspoons Pure Vanilla Extract Provides flavor depth; can substitute with clear imitation vanilla for a cheaper alternative.1 cup Buttermilk (Room Temp) Adds tenderness and moisture; substitute with milk mixed with a teaspoon of vinegar.2.5 cups Pre-sifted Cake Flour Ensures a light texture; substitute with all-purpose flour if necessary.1 tablespoon Baking Powder Provides leavening for a light cake; ensure it's fresh for best results.1 teaspoon Baking Soda Works alongside baking powder for leavening; no substitutions necessary.0.5 teaspoon Salt Balances sweetness; can be omitted for low-sodium diets.1 cup Water Adds moisture; can be replaced with milk for a richer flavor.For the Butterscotch Filling1 cup Half and Half Adds creaminess to fillings; substitute with cream or milk.1 tablespoon Corn Starch Thickens the butterscotch filling; can be omitted but will affect texture.0.5 cup Salted Butter Enhances flavor in frosting; unsalted butter can be used for more control over salt content.1 teaspoon Clear Imitation Vanilla Extract Offers flavor without darkening the frosting; substitute with pure vanilla extract if preferred.1 package Instant Butterscotch Pudding Enhances butterscotch flavor; substitute with a homemade equivalent if desired.1 cup Frozen Whipped Topping (Thawed) Adds lightness to the filling; can use homemade whipped cream instead.0.5 cup Vegetable Shortening Provides stability to frosting in warm conditions; omit for a softer frosting.For the Frosting4 cups Powdered Sugar Sweetens and stabilizes frosting; sugar alternatives can be used for low-sugar diets.0.5 cup Butterscotch Topping Sauce Used for drizzling; can substitute with caramel sauce for a different flavor. Equipment OvenMixing bowlHand MixerCake PansWire Rack Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lightly dusting them with flour.In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy, about 3-5 minutes.Add in 1 cup of instant vanilla pudding mix, blending well until fully incorporated.Beat in 4 room temperature eggs, one at a time, ensuring each is fully mixed before adding the next.Pour in 2 teaspoons of pure vanilla extract and 1 cup of buttermilk, then mix until the batter is smooth.In a separate bowl, whisk together 2.5 cups of pre-sifted cake flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 0.5 teaspoon of salt. Gradually add to the wet mixture, mixing on low speed just until combined.Fold in 1 cup of water and 0.5 cup of half and half until the batter is uniform.Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.Once baked, cool the cakes in the pans for 10 minutes, then transfer them onto a wire rack to cool completely.Prepare the frosting by beating together 1 cup of softened cream cheese, 0.5 cup of salted butter, and 4 cups of powdered sugar until fluffy. Add 1 teaspoon of clear imitation vanilla extract.Place one layer of cake on your serving plate, spread a layer of butterscotch filling, then top with the second layer. Frost the top and sides with vanilla buttercream.Drizzle butterscotch topping sauce over the frosted cake, slice, and serve. Nutrition Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 40gVitamin A: 500IUCalcium: 100mgIron: 1mg NotesEnsure all ingredients are at room temperature for optimal mixing. Allow butterscotch filling to chill for best consistency. Customize toppings to your liking. Tried this recipe?Let us know how it was!
