Real Recipes From Real Home Cooks ®

butterbeer cream cake... for the finest wizards

(2 ratings)
Blue Ribbon Recipe by
juliana evans
orlando, FL

Universal Islands Adventure, we had our first sip of Butterbeer. Butterbeer is from the series of "Harry Potter" books. Butterbeer resembles butterscotch and vanilla cream soda. Ever since my eldest had one sip, she has become obsessed with this stuff. on my quest to serve Gracie some of the best Butterbeer desserts, I wanted to taste the creamy, vanilla flavor behind the initial taste of butterscotch. My vanilla cake is filled with a creamy butterscotch filling, frosted with luscious vanilla buttercream, beautifully drenched with butterscotch sauce, and homemade vanilla cream.

Blue Ribbon Recipe

Julia has perfected the taste of butterbeer in cake form. This cake is a labor of love, but in the end, you get a perfectly blended flavor of vanilla and butterscotch that forms the decadent butterbeer flavor. All the finest wizards will be requesting this spell-bounding dessert. Decadent and delicious!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 24 serving(s)
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For butterbeer cream cake... for the finest wizards

  • 1/2 c
    unsalted butter, softened
  • 1 c
    granulated sugar
  • 1/4 c
    instant vanilla pudding mix (about 1/2 3.4 oz box)
  • 2 lg
    eggs room temp
  • 1 tsp
    pure vanilla extract
  • 1 c
    buttermilk, room temp
  • 3/4 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 2 c
    pre-sifted cake flour (presifted at least 4 times BEFORE measured)
  • 1/2 c
  • 1/2 c
    half and half
  • 1/2 c
  • 1 Tbsp
    corn starch
  • 2 Tbsp
    salted butter
  • 1/2 Tbsp
    clear imitation vanilla extract
  • 1 c
    cream cheese, room temperature
  • 1/2 c
    instant butterscotch pudding (1 3.4 oz box)
  • 2 c
    frozen whipped topping, thawed
  • 1 c
    salted butter, softened
  • 1 c
    vegetable shortening
  • 1 Tbsp
    clear imitation vanilla extract
  • 6 c
    powdered sugar
  • 1
    bottle of butterscotch topping sauce

How To Make butterbeer cream cake... for the finest wizards

  • Pans sprayed with non-stick spray.
    Preheat oven to 375 degrees. Prepare 2 8-inch cake pans with nonstick baking spray.
  • Sifting the cake flour.
    Presift your cake flour at least for times in a separate bowl. This is CRUCIAL that you ONLY use CAKE FLOUR!!!!! Otherwise, your cake will be dense and dry. Measure 2 cups of cake flour after you have sifted at least 4 times and it becomes very airy and silky. (There is a huge difference between self-rise flour and cake flour. Please be sure your box says "cake flour").
  • Baking powder, baking soda, and salt added to sifted cake flour.
    With the measured cake flour in a sifter, add baking powder, baking soda, and salt. Sift together in a bowl and set aside for later use.
  • Butter beaten until creamy.
    Using an electric mixer, beat butter on high until smooth and creamy.
  • Sugar, vanilla pudding, eggs, and vanilla added to butter.
    Add granulated sugar and mix on medium-high to high for at least 2 minutes until fluffy and light in color. (This is critical to making your cake fluffy with lots of tiny holes). Scrape sides. Mix in vanilla pudding. Scrape sides. Mix in eggs, then add vanilla. Scrape sides.
  • Adding some dry mix to the butter.
    Starting with dry mix, slowly add a small amount at a time into the wet batter. Then alternate with the buttermilk. Continue alternating dry with buttermilk until you end with the dry ingredients. AS SOON AS YOU NO LONGER SEE WHITE FLOUR, STOP MIXER and mix by hand.
  • Cake pans filled with batter.
    After batter is thoroughly mixed, fill each cake pan with 1 cup of batter (for 4-inch circle). Pick up and drop the cake pan a couple of inches from the countertop to allow the large air bubbles to escape.
  • Cakes baking in the oven.
    Bake 18-22 minutes until tops are domed and tops are a light golden brown. Top should also spring back.
  • Baked cakes cooling.
    Allow to cool in pan about 5-10 minutes then move to freezer so it will be easy to frost and assemble.
  • Half and half and water coming to a boil in a saucepan.
    For Vanilla Sauce: In a medium pot, bring half & half and water to a boil on medium-high heat. Stir constantly to prevent burning.
  • Corn starch and sugar added to saucepan.
    Stir in corn starch and sugar. Mix well and bring back to a boil. Cook 2-3 minutes or until the mixture becomes thick.
  • Adding salted butter and vanilla to the saucepan.
    Remove from heat and add salted butter and vanilla.
  • Sauce whisked together and cooling.
    Mix well and allow to cool before use.
  • Sauce poured into a squeeze bottle.
    I keep mine in a squeeze bottle for easy pouring. Keep refrigerated in an airtight container for weeks.
  • Cream cheese whisked until smooth.
    Butterscotch Cream Filling: Using an electric mixer, beat cream cheese until smooth.
  • Instant pudding whipped into cream cheese.
    Add in instant pudding and beat until smooth and well mixed.
  • Dessert topping folded in.
    Slowly stir in the thawed dessert topping.
  • Cream filling placed in a piping bag.
    Place in a piping bag with tip or Ziploc bag and snip off the end.
  • Shortening and butter beat until smooth.
    Luscious Vanilla Buttercream: Using an electric mixer, beat butter and vegetable shortening until smooth and creamy.
  • Clear butter added to the vanilla.
    Mix in clear vanilla.
  • Slowly incorporating powdered sugar.
    Slowly stir in one cup of powdered sugar at a time.
  • Buttercream whipped until airy.
    Beat on medium-high about 2 minutes for the buttercream to become more airy and fluffy. Place in a piping or Ziploc bag.
  • Cutting top dome off of the cake.
    To assemble, remove cakes from freezer. Using a cake layer cutter or serrated knife, slice off the top dome of cakes.
  • A bit of frosting on a board for icing the cake.
    As I previously taught you how to assemble a layered cake, dampen a paper towel and place it under a small cake board so it will help hold it in place while frosting. Place a dollop of vanilla buttercream in the center of the board to hold cake down like glue.
  • Butterscotch sauce spread over cake.
    Place the bottom layer of cake. Squeeze store-bought butterscotch sauce over the top and spread.
  • Butterscotch filling piped on the cake.
    Leaving about 1/3rd of an inch edge bare, fill the center of the cake with the butterscotch filling.
  • Second cake placed on top of filling.
    Squeeze and spread butterscotch sauce over the sliced top of other cake layer. Flip so butterscotch sauce side is touching the filling.
  • Crumb coating the cake.
    Crumb coat cake with a thin layer of vanilla buttercream. Place cake back in the freezer for about 15-20 minutes.
  • Frosting the cake with buttercream.
    Remove frozen cake. Frost with a thicker layer of vanilla buttercream. After frosting is placed remove the dampened paper towel because it is going to be impossible to move after this point.
  • Butterscotch sauce drizzled over the cake.
    Heavily cover the top of frosted cake with store-bought butterscotch sauce. It will drip down the sides and look amazing!
  • Vanilla sauce drizzled over the cake.
    With your vanilla sauce in a squeeze bottle or a Ziploc bag with the end snipped off, zig-zag vanilla sauce on top of the butterscotch sauce layer.