Harry Potter Butterbeer Cak

Harry Potter Butterbeer Cake – A Magical Treat from the Wizarding World

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If you’ve ever dreamed of stepping into the Three Broomsticks and ordering a tall mug of frothy butterbeer, this Harry Potter butterbeer cake is your golden ticket. It’s rich, buttery, and laced with the caramel-butterscotch magic that makes fans swoon. Imagine the flavors of cream soda, butterscotch, and vanilla coming together in a soft, moist cake—then topped with a fluffy butterbeer buttercream and a silky butterscotch drizzle.

This isn’t just dessert—it’s a trip to Hogsmeade without the airfare. Perfect for Potter-themed parties, birthdays, or just a cozy baking day when you need a little magic in your kitchen. The cake itself gets its flavor from a concentrated butterbeer (or cream soda) reduction, which makes every bite taste like it was brewed in a wizard’s cauldron. The frosting? A cloud of buttery, butterscotch bliss. And that golden drizzle? Pure enchantment.

Whether you’re a Gryffindor, Hufflepuff, Ravenclaw, or Slytherin, this cake is guaranteed to earn you top marks in the Great Hall. Just don’t be surprised if it disappears faster than a Golden Snitch.

Why You’ll Love This Harry Potter Butterbeer Cake

  • Captures the nostalgic taste of butterbeer in dessert form.

  • Perfect for fans of butterscotch cake and cream soda cake.

  • Soft, tender crumb with a rich, caramel-like flavor.

  • Gorgeous presentation with golden drizzle and sprinkles.

Ingredients

Butterbeer Cake

  • 710 ml (3 cups) butterscotch beer or cream soda

  • 219 g (1 ¾ cups) all-purpose flour, spooned and leveled

  • 1 ½ tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp salt

  • 112 g (½ cup) unsalted butter, softened

  • 110 g (½ cup) light brown sugar, packed

  • 50 g (¼ cup) granulated white sugar

  • 2 eggs, room temperature

  • 2 tsp vanilla bean paste or extract

  • 1 tsp butter extract

  • 66 g (⅓ cup) butterscotch chips, melted & cooled slightly

  • 120 ml (½ cup) buttermilk, room temperature

Butterbeer Buttercream Frosting

  • 224 g (1 cup) unsalted butter, softened

  • Pinch of salt

  • 133 g (⅔ cup) butterscotch chips, melted & cooled slightly

  • 195 g (1 ½ cups) powdered sugar

  • ½ tsp vanilla bean paste or extract

  • ½ tsp butter extract

Butterscotch Sauce

  • 50 g (¼ cup) butterscotch chips

  • 22 ml (1 ½ Tbsp) heavy cream

  • 7.5 ml (½ Tbsp) honey

Optional Topping

  • Gold and white nonpareil sprinkles

Steps to Make This Wizarding World Dessert

  1. Butterbeer Reduction: Simmer butterscotch beer or cream soda in a saucepan over medium heat until reduced to 120 ml (½ cup), about 20–30 minutes. Let cool until just warm.

  2. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment.

  3. Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.

  4. Cream Butter & Sugar: In a large mixing bowl, beat butter, brown sugar, and white sugar until fluffy, 1–2 minutes. Add eggs, vanilla, and butter extract; beat until pale.

  5. Add Flavor: Mix in cooled butterbeer reduction and melted butterscotch chips.

  6. Finish Batter: Alternate adding buttermilk and dry mix, stirring on low until smooth. Pour into prepared pan.

  7. Bake: Bake for 27–31 minutes, or until a toothpick comes out clean. Cool completely in the pan.

  8. Make Frosting: Beat butter and salt until pale and fluffy, 5–10 minutes. Mix in melted butterscotch chips, then powdered sugar. Blend in vanilla and butter extract.

  9. Butterscotch Sauce: Microwave butterscotch chips and cream for 30–45 seconds, stir smooth, then mix in honey. Cool slightly.

  10. Decorate: Remove cake from pan, frost generously, drizzle sauce, swirl gently, and finish with gold and white sprinkles.

Cooking Tips

  • Don’t skip the butterbeer reduction—it’s what gives the cake its signature flavor.

  • If you can’t find butterscotch beer, cream soda works perfectly.

  • Use room-temperature ingredients for the best cake texture.

  • Chill the cake for 20 minutes before slicing for cleaner cuts.

  • For extra flair, serve with a scoop of vanilla ice cream and a little extra butterscotch drizzle.

Harry Potter Butterbeer Cake

A Little Story from My Kitchen

I made this cake for a Harry Potter movie marathon, thinking it would just be a fun themed dessert. Halfway through The Prisoner of Azkaban, the cake was gone, and I had three people asking if I’d “accidentally” made another one in the kitchen. Now it’s my go-to when I want to bring a little Hogwarts magic to birthdays or fall gatherings. It’s not just cake—it’s a spell for happiness.

What to Serve with Harry Potter Butterbeer Cake

A warm mug of butterbeer (or even a spiked version for grown-ups) pairs perfectly. It also goes wonderfully with black tea or coffee. For a full wizarding dessert table, add treacle tarts, chocolate frogs, or pumpkin pasties.

How to Store

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving. The cake can also be frozen (unfrosted) for up to 2 months—wrap tightly in plastic wrap and foil before freezing.

FAQs

Can I make this as cupcakes?

Yes—reduce the baking time to 18–22 minutes and watch closely.

Can I use store-bought frosting?

You can, but the homemade butterbeer buttercream really makes it magical.

What’s the best substitute for butter extract?

A little extra vanilla plus a splash of cream soda in the frosting works well.

Can I double the recipe for a layer cake?

Absolutely—bake in two 9-inch round pans and frost between the layers.

 

This Harry Potter butterbeer cake is pure magic on a plate—soft, buttery, and filled with the warm flavors of butterscotch and vanilla. Whether for a party, movie night, or just because, it’s the dessert every wizard and muggle will adore.

Discover more delicious recipes by following me on Facebook and Pinterest.

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Harry Potter Butterbeer Cak

Harry Potter Butterbeer Cake

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  • Author: Amanda Thompson
  • Total Time: 1 hour
  • Yield: 12 servings 1x
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Description

Harry Potter Butterbeer Cake is a magical dessert inspired by the Wizarding World, blending the nostalgic flavors of butterscotch, cream soda, and vanilla into a soft, moist cake. Topped with a fluffy butterbeer buttercream and a silky butterscotch drizzle, this enchanting treat is perfect for Potter-themed parties, birthdays, or cozy baking days.

Ingredients

Scale

Butterbeer Cake

  • 710 ml (3 cups) butterscotch beer or cream soda

  • 219 g (1 ¾ cups) all-purpose flour, spooned and leveled

  • 1 ½ tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp salt

  • 112 g (½ cup) unsalted butter, softened

  • 110 g (½ cup) light brown sugar, packed

  • 50 g (¼ cup) granulated white sugar

  • 2 eggs, room temperature

  • 2 tsp vanilla bean paste or extract

  • 1 tsp butter extract

  • 66 g (⅓ cup) butterscotch chips, melted & cooled slightly

  • 120 ml (½ cup) buttermilk, room temperature

Butterbeer Buttercream Frosting

  • 224 g (1 cup) unsalted butter, softened

  • Pinch of salt

  • 133 g (⅔ cup) butterscotch chips, melted & cooled slightly

  • 195 g (1 ½ cups) powdered sugar

  • ½ tsp vanilla bean paste or extract

  • ½ tsp butter extract

Butterscotch Sauce

  • 50 g (¼ cup) butterscotch chips

  • 22 ml (1 ½ Tbsp) heavy cream

  • 7.5 ml (½ Tbsp) honey

Optional Topping

  • Gold and white nonpareil sprinkles

Instructions

  • Butterbeer Reduction: Simmer butterscotch beer or cream soda over medium heat until reduced to 120 ml (½ cup), about 20–30 minutes. Let cool until just warm.

  • Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment.

  • Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.

  • Cream Butter & Sugar: In a large bowl, beat butter, brown sugar, and white sugar until fluffy (1–2 minutes). Add eggs, vanilla, and butter extract; beat until pale.

  • Add Flavor: Mix in cooled butterbeer reduction and melted butterscotch chips.

  • Finish Batter: Alternate adding buttermilk and dry mix on low speed until smooth. Pour into prepared pan.

  • Bake: Bake 27–31 minutes, or until a toothpick comes out clean. Cool completely.

  • Make Frosting: Beat butter and salt until pale and fluffy (5–10 minutes). Mix in melted butterscotch chips, powdered sugar, vanilla, and butter extract until smooth.

  • Butterscotch Sauce: Microwave butterscotch chips and cream for 30–45 seconds, stir until smooth, then mix in honey. Cool slightly.

  • Decorate: Remove cake from pan, frost, drizzle sauce, swirl gently, and finish with sprinkles.

Notes

The butterbeer reduction is essential for authentic flavor.

Cream soda is a perfect substitute for butterscotch beer.

Room temperature ingredients create the best cake texture.

Chill before slicing for clean cuts.

Pairs beautifully with vanilla ice cream.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Themed / Harry Potter-inspired

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