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Miss strolling through Hogsmeade with creamy butterbeer? This cake is packed with butterscotch, vanilla, and velvety butter flavor. One bite transports you with a wizard’s wink. It’s my go-to showstopper for every crowd. Seriously—nothing but empty plates whenever it’s around!
My daughter first begged for this on her Potter birthday, but now every family party just isn’t complete without it!
Dreamy Ingredients
- Butterscotch chips: toss in for bold butterscotch taste Use a mellow brand and let them cool before mixing
- Butter extract: pumps up that signature butterbeer vibe If you can, use the real deal not fake
- Heavy cream for the sauce: makes it thick enough to drizzle Pick one with plenty of fat
- Powdered sugar: makes the frosting sweet and gives it structure Sifting keeps things silky
- Light brown and white sugar: add yummy sweetness Brown sugar’s molasses brings warmth
- For the frosting, use more unsalted butter: creates a creamy base and mixes perfectly with melted chips
- Baking powder and baking soda: help get that good crumb Check the powder in water to see if it bubbles and is fresh
- All-purpose flour: brings the cake together Spoon into the cup and level it off for the best bite
- Eggs, room temp: hold it all together Let 'em sit out so your mix's smooth
- Buttermilk: keeps each slice tender Go for fresh stuff—skip anything sour
- Vanilla bean paste or extract: gives a punch of aromatic flavor Vanilla paste even adds pretty spots to your cake
- Butterscotch beer or cream soda: the backbone flavor Pick one that smells super buttery when you open it
- Salt: ties it all together and dials down the sugar Use fine sea salt for clean flavor
- Honey: finishes the sauce smooth and shiny Pure honey does the trick
Easy Step-by-Step
- Add the Frosting & Dress it Up:
- When the cake’s cooled, lift it out by the paper Line the top fully with the buttercream, then swirl the sauce with a spoon for that magical look Toss on white or gold sprinkles last
- Whip up the Butterscotch Sauce:
- Pop butterscotch chips and cream in a microwave bowl Warm in short bursts, stirring in between, until smooth. Mix in honey and let it cool a little
- Make the Butterbeer Buttercream:
- First, blend soft butter plus a pinch of salt on high. Go for ultra-fluffy. Dump in melted butterscotch chips. Pour in sifted powdered sugar on low, then whip on high. Add both extracts for big flavor at the end
- Bake & Cool the Cake:
- Pour the batter into a lined 9-inch square pan. Bake at 350 degrees F about 27 to 31 minutes. Stick in a toothpick to check then let the cake chill in the pan on a rack
- Mix Wet and Dry in Turns:
- Switch off buttermilk and dry flour mix in the big bowl Mix slow and scrape the edges with a spatula so you don’t leave any dry bits
- Blend Reduced Soda & Melted Chips:
- Now pour in the cooled soda and melted butterscotch chips Mix until golden and smooth
- Add Eggs and Flavor Hits:
- Add eggs, vanilla, and butter extract to your creamed butter Mix until the color looks light and batter thickens a bit—takes one or two minutes
- Cream Butter & Sugars:
- Beat up soft butter, brown, and white sugar with a mixer on high till it’s fluffy and pale 1-2 minutes and it’s full of air
- Whisk Up Dry Mix:
- Grab a separate bowl and whisk flour, baking soda, baking powder, and salt so everything’s nice and even
- Reduce the Soda:
- Pour butterscotch beer or cream soda into a big saucepan. Simmer until it’s down to just 1/2 a cup. Stir now and then. Cool until just warm—it sharpens that flavor
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I love how reducing the butterscotch soda really takes this cake up a notch. Feels like you’re bottling up those classic Potter moments as dessert. My family always wants the corners—extra sauce and extra sprinkles are the best part!
Keeping It Fresh
Once it’s got frosting, stash the cake in the fridge (well-covered) and it’ll last up to four days. Airtight is best! Want to freeze? Wrap the unfrosted cake twice in cling film, then foil. Wait to frost till after thawing for that just-made texture
Swaps if Needed
No luck finding butterscotch beer? Cream soda totally works—pick the one that smells most buttery. If you’re out of buttermilk, just mix milk plus a splash of lemon juice, let it sit five minutes, then use. Regular vanilla is fine instead of the paste in the frosting—just know the taste will be a bit milder
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Fun Ways to Serve
Cut into fat squares, pair with cold milk or hot tea. For top Potter style, set on a wooden board and toss on some edible gold stars. It’s made for birthdays, fandom bashes, or movie nights in
Behind the Butterbeer
Butterbeer’s one of THE most famous sweets in the Potter universe. Rowling called it “less sickly” butterscotch and that’s kinda what you get here. My favorite part? Watching Potter fans light up whether it’s a theme party or just dessert. The butterscotch nod nods to old English candies—something about that makes it extra cozy
Common Questions
- → What gives this treat its butterbeer vibe?
There's a splash of reduced butterscotch beer mixed in, plus butterscotch chips, vanilla, and butter for that sweet and creamy kick every fan loves.
- → Do I have to use butterscotch beer?
Nope! Cream soda does the job too. You still get those warm butterbeer feels with all the yummy ingredients.
- → How can I get the cake super fluffy?
Mix the butter and sugar really well, then swap between wet and dry stuff as you mix so everything comes out soft and airy.
- → What tools should I have for the topping?
An electric mixer makes that buttercream super smooth, but if you only have a hand whisk, it'll work if you're patient and mix a lot.
- → Any tips for topping it off?
Cover your cake with that sweet butterscotch sauce and make some pretty swirls. Pop on some shiny gold or white sprinkles to make it party-ready.