Butterbeer Cream Cake Perfect for Wizards and Muggles

butterbeer cream cake... for the finest wizards

Butterbeer Cream Cake Perfect for Wizards and Muggles

This Butterbeer Cream Cake merges butterscotch and rich vanilla flavors, perfect for wizards and Muggles alike.

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Prep Time 30

Cook Time 30

Cooling Time 30

Total Time 1 30

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 cup Unsalted Butter Provides moisture and richness; substitute with salted butter but omit additional salt.
2 cups Granulated Sugar Adds sweetness and structure; no direct substitutes for optimal sweetness.
1 package Instant Vanilla Pudding Mix Enhances moisture and flavor; homemade custard can be substituted if desired.
4 large Eggs (room temp) Binds ingredients and adds structure; use flaxseed meal as a replacement for a vegan option.
2 teaspoons Pure Vanilla Extract Infuses deep vanilla flavor; clear imitation can be used but will alter flavor slightly.
1 cup Buttermilk (room temp) Adds tanginess and moisture; swap for milk plus vinegar (1 cup milk + 1 tbsp vinegar).
1 tablespoon Baking Powder Acts as a leavening agent; ensure it's fresh for the best results.
1/2 teaspoon Baking Soda Works with buttermilk to provide additional leavening.
1/2 teaspoon Salt Enhances flavor balance; essential for overall taste.
3 cups Pre-sifted Cake Flour Creates a tender crumb; all-purpose flour can work as a substitute with less moisture.
1 cup Water Hydrates the batter; consider replacing with coffee for a richer flavor.

For the Butterscotch Filling

8 ounces Cream Cheese (room temperature) Contributes tang and creaminess; this is optional if you prefer a non-cream cheese filling.
1 package Instant Butterscotch Pudding Imparts the beloved butterscotch flavor; a caramel pudding can substitute for complexity.
1 cup Frozen Whipped Topping (thawed) Lightens the filling; homemade whipped cream is a fantastic alternative.
Sugar to taste Sugar Adds sweetness; adjust to taste for your filling's sweetness level.
Corn Starch to taste Corn Starch Thickens the filling; it’s optional but can be replaced by more pudding if desired.

For the Frosting

1/2 cup Salted Butter (softened) Provides that sweet and salty dynamic; opt for unsalted if preferred.
1/2 cup Vegetable Shortening Stabilizes frosting; can be switched for more butter to achieve richness.
4 cups Powdered Sugar Essential for frosting consistency and added sweetness; feel free to adjust based on your preference.
2 tablespoons Half and Half Adds creaminess to the frosting; heavy cream can be used as an alternative.

For the Topping

to taste Butterscotch Topping Sauce Drizzled on top for an extra sweet finish; you can replace it with caramel sauce if desired.

Equipment

electric mixer
Mixing Bowls
Cake Pans
spatula
wire rack

Method

Cake Preparation

Cream together 1 cup of unsalted butter and 2 cups of granulated sugar in a large mixing bowl using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add 4 room-temperature eggs one at a time and 2 teaspoons of vanilla extract, mixing until incorporated. Gradually add 3 cups of cake flour mixed with 1 tablespoon of baking powder and 1/2 teaspoon of salt, alternating with 1 cup of buttermilk and 1 cup of water, until just combined.
Preheat the oven to 350°F (175°C). Grease and flour the cake pans. Divide the batter evenly between the pans and bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.

Butterscotch Filling Preparation

In a medium mixing bowl, beat together 8 ounces of softened cream cheese and 1 package of instant butterscotch pudding mix until smooth. Fold in 1 cup of thawed whipped topping until combined. Cover and refrigerate for at least 30 minutes.

Buttercream Frosting Preparation

In a large bowl, whip 1/2 cup of softened salted butter and 1/2 cup of vegetable shortening until creamy. Gradually add 4 cups of powdered sugar, mixing on low, then increase to medium and add 2 tablespoons of Half and Half until smooth.

Cake Assembly

Once the cakes are completely cool, place one layer on a serving plate and spread half of the butterscotch filling on top. Place the second cake layer on top, frosted with buttercream frosting. Drizzle butterscotch topping sauce over the cake.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 160mgPotassium: 100mgFiber: 1gSugar: 35gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

Make sure all ingredients are at room temperature for better mixing. Refrigerate the filling to ensure it thickens properly.

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