Tender cream soda and butterscotch cake layers, with butterscotch frosting, butterscotch caramel sauce and marshmallow cream make up this Harry Potter inspired Butterbeer Cake.
We recently went back home to Southern California for a much-needed family vacation. We spent a week at the beach, watched our beloved Dodgers play at Chavez Ravine, visited friends, and enjoyed a full day at Universal Studios.
Universal Studios was definitely a highlight of the trip because it was our first time going to Harry Potter Land and experiencing Butterbeer.
To be honest, I was a little skeptical that I’d like Butterbeer. I’m not a huge fan of butterscotch. But, WOW! It did not disappoint! We were advised by many to get the frozen version of the drink and it was absolutely delicious. So good, in fact, that we went back to Harry Potter Land a second time to get another round of drinks at the end of the day.
As I drank my Butterbeer, all I could think about was how I could turn this amazing drink into a cake. Of course, there’s butterscotch, but I also got a hint of cream soda in the drink. I also loved the creamy foam on top. It tasted like marshmallow fluff!
Once home, I got right to work on the cake. It took me a couple tries on the cake layers, but I’m so happy with the results. The cake itself is tender and moist, and full of butterscotch flavor. The key to making the cake so light and fluffy is the mixing time at the beginning. After you’ve added the eggs to the butter and sugar, make sure to mix on medium-high speed for a while. You then want to beat the mixture again for a few minutes once you’ve added the cream soda. Mixing longer and at a higher speed at this point is ok. We want all the liquids and fats to become homogeneous. But when it’s time to add the dry ingredients, turn the mixer to low and keep your mixing time short.
The drip on this cake is a little different than other drips I’ve done. I first tried adding heavy cream to my butterscotch chips but felt like that took away from the butterscotch flavor. I then tried butterscotch sauce, like the kind you pour on ice cream, with my butterscotch chips to make the drip and was much happier with the outcome. The drip is a little thicker and more like caramel, so I actually used a spoon to pour it over the sides of the cake. I also added the butterscotch caramel sauce in between each layer too.
And to resemble the drink even more, I added homemade marshmallow cream to the top of the cake!
I hope you love this Butterbeer Cake as much as I do!