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butterbeer cream cake

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 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 Filling
  • 1 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 Frosting
  • 4 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

  • Oven
  • Mixing bowl
  • Hand Mixer
  • Cake Pans
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lightly dusting them with flour.
  2. 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.
  3. Add in 1 cup of instant vanilla pudding mix, blending well until fully incorporated.
  4. Beat in 4 room temperature eggs, one at a time, ensuring each is fully mixed before adding the next.
  5. Pour in 2 teaspoons of pure vanilla extract and 1 cup of buttermilk, then mix until the batter is smooth.
  6. 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.
  7. Fold in 1 cup of water and 0.5 cup of half and half until the batter is uniform.
  8. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  9. Once baked, cool the cakes in the pans for 10 minutes, then transfer them onto a wire rack to cool completely.
  10. 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.
  11. 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.
  12. 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

Notes

Ensure all ingredients are at room temperature for optimal mixing. Allow butterscotch filling to chill for best consistency. Customize toppings to your liking.

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