Butterbeer Cream Cake...For The Finest Wizards
1/2 cunsalted butter, softened
1 cgranulated sugar
1/4 cinstant vanilla pudding mix
2large eggs room temp
1 tsppure vanilla extract
1 cbuttermilk room temp
3/4 tspbaking powder
1/2 tspbaking soda
2 cpre sifted cake flour
FOR THE VANILLA CREAM SAUCE
1/2 chalf and half
2 Tbspsalted butter
1/2 Tbspclear imitation vanilla extract
FOR BUTTERSCOTCH CREAM FILLING
1 ccream cheese, room temperature
1/2 cinstant butterscotch pudding (1 box)
2 cfrozen whipped topping, thawed
FOR LUSCIOUS VANILLA BUTTERCREAM
1 csalted butter, softened
1 cvegetable shortening
1 Tbspclear imitation vanilla extract
6 cpowdered sugar
1bottle of butterscotch topping sauce
How to Make Butterbeer Cream Cake...For The Finest Wizards
- For the cake:
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup instant vanilla pudding (half the box)
1 tsp pure vanilla extract
1 cup buttermilk
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups cake flour (presifted at least 4 times BEFORE measured)
1. Preheat oven to 375 degrees. Prepare cake pans with nonstick baking spray.
2. 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").
3. 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.
4. Using an electric mixer, beat butter on high until smooth and creamy.
5. Add sugar 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). Scrap sides.
6. Mix in vanilla pudding. Scrap sides.
7. Mix in eggs, then add vanilla. Scrap sides.
8. 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.
9. After batter is thoroughly mixed, fill each cake pan with 1 cup of batter ( for 4inch circle). Pick up and drop the cake pan a couple of inches from the counter top to allow the large air bubbles to escape.
10. Bake 18-22 minutes until tops are domed and tops are a light goldenTop should also spring back.
11. Allow to cool in pan about 5-10 minutes then move to freezer so it will be easy to frost and assemble
- Vanilla Sauce
1/2 cup water
1/2 cup half and half
1/2 cup granulated sugar
1 tbsp cornstarch
1/2 tbsp clear imitation vanilla extract (I love McCormicks)
2 tbsp salted butter
1. In a medium pot, bring half & half and water to a boil on medium high heat.
2. Stir constantly to prevent burning. Stir in cornstarch and sugar. Mix well and bring back to a boil. Cook 2-3 minutes or until mixture becomes thick.
3. Remove from heat and add salted butter and vanilla.
4. Mix well and allow to cool before use.
5. I keep mine in a squeeze bottle for easy pouring. Keep refrigerated in an air tight container for weeks.
- Butterscotch Cream Filling
1 cup softened cream cheese
1/2 cup instant butterscotch pudding (1 box)
1 container of whipped dessert topping (thawed)
1. In an electric mixer beat cream cheese until smooth.
2. Add in instant pudding and beat until smooth and well mixed.
3. Slowly stir in the thawed dessert topping.
4. Place in piping bag with tip or ziplock bag and snip off end.
- Luscious Vanilla Buttercream
2 sticks salted butter, softened
1 cup vegetable shortening
1 tbsp of clear imitation vanilla extract (McCormick has THE BEST vanilla flavor for this)
6 cups of powdered sugar
1. In an electric mixer, beat butter and vegetable shortening until smooth and creamy.
2. Mix in clear vanilla.
3. Slowly stir in one cup of powdered sugar at a time.
4. Beat on medium high about 2 minutes for buttercream to become more airy and fluffy.
5. Place in a piping or ziplock bag.
You will require one bottle of butterscotch topping sauce from this point on. It is available at your grocer's ice cream supply section.
1. Remove cakes from freezer. Using a cake layer cutter or serrated knife, slice off the top dome of cakes.
2. 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 center of board to hold cake down like glue.
3. Place bottom layer of cake. Squeeze store bought butterscotch sauce over the top and spread.
4. Leaving about 1/3rd of an inch edge bare, fill the center of the cake with the butterscotch filling.
5. Squeeze and spread butterscotch sauce over the sliced top of other cake layer. Flip so butterscotch sauce side is touching the filling.
6. Crumb coat cake with a thin layer of vanilla buttercream. Place cake back in freezer about 15-20 minutes
7. Remove frozen cake. Frost with 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.
8. Heavily cover top of frosted cake with store bought butterscotch sauce. It will drip down the sides and look amazing!
9. With your vanilla sauce in a squeeze bottle or a ziplock bag with the end snipped off, zigzag vanilla sauce on top of butterscotch sauce layer.