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Harry Potter Butterbeer Cake

Magical Harry Potter Butterbeer Cake to Delight Your Senses

This Harry Potter Butterbeer Cake captures the beloved wizarding drink's essence, delighting fans with its rich butterscotch flavors.
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Prep Time 30 minutes
Cook Time 31 minutes
Cooling Time 30 minutes
Total Time 1 hour 31 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups Butterscotch Beer reduce it for concentration
  • 1 3/4 cups All-Purpose Flour for fluffy structure
  • 1 1/2 tsp Baking Powder leavening agent
  • 1/4 tsp Baking Soda for extra lift
  • 1/2 tsp Salt enhances sweetness
  • 1/2 cup Unsalted Butter softened
  • 1/2 cup Light Brown Sugar packed for sweetness
  • 1/4 cup Granulated White Sugar complements brown sugar
  • 2 Eggs at room temperature
  • 2 tsp Vanilla Bean Paste to enhance flavor
  • 1 tsp Butter Extract for extra buttery touch
  • 1/3 cup Butterscotch Chips melted and slightly cooled
  • 1/2 cup Buttermilk at room temperature
For the Butterbeer Buttercream Frosting
  • 1 cup Unsalted Butter softened
  • a pinch Salt to balance sweetness
  • 2/3 cup Butterscotch Chips melted
  • 1 1/2 cups Powdered Sugar for sweetness and structure
  • 1/2 tsp Vanilla Bean Paste for flavor
  • 1/2 tsp Butter Extract for added deliciousness
For the Butterscotch Sauce
  • 1/4 cup Butterscotch Chips main flavor component
  • 1 1/2 tbsp Heavy Cream for luscious texture
  • 1/2 tbsp Honey adds depth to sauce

Equipment

  • Saucepan
  • Mixing bowls
  • Electric Mixer
  • spatula
  • 9x9 inch baking pan

Method
 

Preparation Steps
  1. Prepare Butterscotch Reduction by simmering butterscotch beer until reduced to 1/2 cup and cool slightly.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl, then set aside.
  3. Beat together softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs, vanilla bean paste, and butter extract to the mixture, combining until smooth.
  5. Fold in melted butterscotch chips and cooled butterscotch reduction into batter.
  6. Gradually mix dry ingredients with wet batter, alternating with buttermilk, until smooth.
  7. Preheat oven to 350°F (175°C). Pour batter into greased 9x9 inch pan and bake for 27-31 minutes.
  8. Cool cake completely on a wire rack before frosting.
  9. For frosting, beat softened butter until pale, mix in butterscotch chips, powdered sugar, and extracts.
  10. For sauce, melt butterscotch chips with heavy cream, stir in honey for depth.
  11. Frost cooled cake with buttercream and drizzle with butterscotch sauce before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 38gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for a smoother batter. Don’t skip the butterscotch reduction for maximum flavor.

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