Butterbeer Cake Magic (Printable Version)
# What You'll Need:
→ Butterbeer Cake
01 -
1/2 cup buttermilk, at room temperature
02 -
1/3 cup butterscotch chips, melted but not hot
03 -
1 teaspoon butter extract
04 -
2 teaspoons vanilla bean paste or vanilla
05 -
2 large eggs, let them come to room temperature
06 -
1/4 cup white sugar
07 -
1/2 cup packed light brown sugar
08 -
1/2 cup unsalted butter, left out to soften
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon baking soda
11 -
1 1/2 teaspoons baking powder
12 -
1 3/4 cups all-purpose flour
13 -
3 cups butterscotch beer or cream soda
→ Butterbeer Buttercream Frosting
14 -
gold and white nonpareils (for some sparkle, up to you)
15 -
1/2 teaspoon butter extract
16 -
1/2 teaspoon vanilla bean paste or vanilla
17 -
1 1/2 cups powdered sugar
18 -
2/3 cup butterscotch chips, melted but not too hot
19 -
pinch of salt
20 -
1 cup unsalted butter, soft
→ Butterscotch Sauce
21 -
1/2 tablespoon honey
22 -
1 1/2 tablespoons heavy cream
23 -
1/4 cup butterscotch chips
# How to Make It:
01 -
Tip the butterscotch beer or cream soda into a big pot and let it gently bubble on medium until it's down to just half a cup. You want it just a bit warm before using.
02 -
Turn your oven on to 350°F. Get a 9x9 metal pan, give it a good grease, and pop in parchment on the bottom so nothing sticks.
03 -
Use a medium bowl to stir up the flour, baking powder, baking soda, and salt. Set that aside for later.
04 -
Grab your big bowl, toss in the soft butter, white sugar, and packed brown sugar. Beat them on high till it's airy and light—should take a minute or two with a mixer.
05 -
Drop in eggs, vanilla, and butter extract, mix at medium until it lightens in color. Now pour in the reduced butterscotch beer and the melted butterscotch chips. Mix until totally blended.
06 -
Keep your mixer on low. Scoop in a little of the buttermilk, then some of your dry mix, switching back and forth until it's all in. Scrape that bowl down and mix until the batter looks even and smooth.
07 -
Spread that batter in your pan and bake for 27 to 31 minutes. You want a toothpick in the middle coming out clean. It cools off right in the pan on a rack.
08 -
Beat the soft butter with a pinch of salt on high for as long as 5-10 minutes, till it looks super fluffy. Mix in the melted butterscotch chips. Stick in the powdered sugar by sifting, blend from low to high until it's fluffy. Flavor it with vanilla and butter extract, and don’t stop until it’s nice and smooth.
09 -
Pop the butterscotch chips and cream in a bowl that can go in the microwave. Nuke it for half a minute or so, stir until smooth—go a little longer if it's lumpy. Stir in that honey and let it cool a bit before pouring.
10 -
Release the cooled cake from the pan with your parchment. Set it on your serving plate. Slather on the butterbeer buttercream, drizzle the sauce over top and swirl it in with a spoon. Sprinkle on gold and white nonpareils if you want, then cut and dig in.
# Additional Tips:
01 -
Let the reduced butterscotch beer cool off a bit so it doesn't mess up your batter. Also, the butterscotch chips should be fully melted but just a little warm for best results.