Save A whimsical, golden butterscotch cake inspired by the magical world of Butterbeer, layered with fluffy brown sugar frosting and drizzled with a sticky butterscotch sauce. Perfect for a birthday celebration with a playful twist.
I first made this cake for my best friend's Harry Potter-themed birthday party, and it was the talk of the evening. Seeing everyone enjoy the messy swirls and gooey butterscotch brought pure joy and a hint of nostalgia.
Ingredients
- All-purpose flour: 3 cups (360 g)
- Baking powder: 2 ½ tsp
- Baking soda: ½ tsp
- Fine sea salt: 1 tsp
- Unsalted butter (for cake): ½ cup (115 g), softened
- Vegetable oil: ½ cup (120 ml)
- Light brown sugar (for cake): 1 ½ cups (300 g), packed
- Granulated sugar: ½ cup (100 g)
- Eggs: 4 large, room temperature
- Vanilla extract: 2 tsp
- Butter flavoring (optional): 1 tsp
- Buttermilk: 1 cup (240 ml), room temperature
- Cream soda: ½ cup (120 ml), room temperature
- Unsalted butter (for frosting): 1 cup (225 g), softened
- Light brown sugar (for frosting): ½ cup (110 g), packed
- Confectioners' sugar: 4 cups (480 g), sifted
- Heavy cream (for frosting): 2 tbsp
- Vanilla extract (for frosting): 1 tsp
- Butter flavoring (optional, for frosting): ½ tsp
- Pinch of fine sea salt (for frosting):
- Unsalted butter (for butterscotch sauce): ½ cup (115 g)
- Light brown sugar (for sauce): 1 cup (220 g), packed
- Heavy cream (for sauce): ½ cup (120 ml)
- Vanilla extract (for sauce): ½ tsp
- Salt (for sauce): ¼ tsp
- Gold sprinkles or star-shaped candies (optional): For decoration
- Crushed butterscotch candies (optional): For decoration
Instructions
- Prepare the pans:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream fats and sugars:
- In a large bowl, beat butter, oil, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs and flavors:
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and butter flavoring.
- Combine wet and dry:
- Mix in the dry ingredients in three additions, alternating with buttermilk and cream soda, beginning and ending with the dry ingredients. Do not overmix.
- Divide and bake:
- Divide batter evenly among prepared pans. Smooth the tops.
- Bake the cakes:
- Bake for 24–28 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes:
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make frosting:
- Beat butter and brown sugar together until fluffy and smooth. Gradually add confectioners' sugar, mixing well. Add heavy cream, vanilla, butter flavoring, and salt. Beat until light and spreadable. If needed, add more cream for desired consistency.
- Make butterscotch sauce:
- In a small saucepan, melt butter over medium heat. Stir in brown sugar and cook for 2 minutes, stirring constantly. Slowly add heavy cream and salt. Simmer for 3–4 minutes until thickened, stirring frequently. Remove from heat and stir in vanilla. Cool to room temperature before using.
- Assembly:
- Level cake layers if needed. Place first cake layer on a serving plate, spread with frosting. Repeat with remaining layers. Frost top and sides of cake, swirling frosting for a “messy” look. Drizzle butterscotch sauce generously over the top, letting it run down the sides. Decorate with gold sprinkles and crushed butterscotch candies, if desired.
Save This cake instantly became a family request—my little cousin asks for it every birthday! Making the sauce and spreading the frosting together has turned into a sweet tradition for us.
Required Tools
Electric mixer, three 8-inch (20 cm) round cake pans, mixing bowls, saucepan, offset spatula or butter knife, wire racks
Allergen Information
Contains wheat (gluten), eggs, milk and may contain soy. Always check labels for potential allergens in decorations and flavorings.
Nutritional Information
Calories: 535, Total Fat: 25 g, Carbohydrates: 75 g, Protein: 5 g (per serving)
Save Enjoy this magical Butterbeer cake for your next birthday or cozy gathering. The butterscotch sauce and dreamy frosting make every slice a celebration!
Recipe FAQ Section
- → What makes the cake light and fluffy?
Incorporating cream soda and buttermilk gives the cake a tender texture and keeps it moist.
- → Can I prepare the cake layers ahead?
Yes, bake layers a day ahead and store well-wrapped at room temperature for convenience.
- → How is the butterscotch flavor achieved?
Brown sugar and butter create a rich butterscotch taste in both the cake and sauce components.
- → What decoration options are suggested?
Gold sprinkles and crushed butterscotch candies add whimsical charm and a magical visual effect.
- → Is the frosting supposed to look smooth?
The “messy” swirled finish celebrates the playful theme—no need for perfection!
- → Is this cake suitable for vegetarians?
Yes, all main ingredients are vegetarian-friendly, making it suitable for most dietary needs.