Saturday, April 16, 2011

Butterbeer Cake

Yum
When I saw this cake over at Sugarcrafter a while back I knew immediately that I had to make it. My husband and I are currently reading through the Harry Potter series at night, and we are thoroughly enjoying it. 


This was definitely a time when sometimes you should follow a recipe as is, and not try and pretend that since you have baked cakes plenty of times before that you know what you are talking about. So, when it seems like the frosting recipe doesn't quite make enough, and what you do have is kind of thick, you should just ignore this. I didn't ignore this inner monologue of mine, so I thinned out the frosting with a bit of milk. I also thought that I didn't have enough frosting, so instead of adding frosting in between the layers of cake I did a layer of caramel. Well, turns out that I had plenty of frosting, and my attempts at making it the right consistency made it so thin it kept running off of the cake!!! 
Luckily, this cake tasted so good that it didn't matter if the frosting was all over the place. Kind of caramely/butterscotchy/cream soday. And the frosting tastes amazing! We invited our cousins over to help us eat this, and Adena happens to know HP as well as J.K Rowling herself, and she said that this was indeed a great cake! 

So, at your next Harry Potter party, or if you just fancy yourself a good cake, I suggest you try this one out!

Butterbeer Cake (Sugar Crafter)

2 cups flour
1/2 tsp baking soda
1 1/2 tso baking powder
 1 stick unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
3 eggs
1 tsp vanilla extract
1/2 cup milk
2 Tbsp butterscotch topping
1/2 cup cream soda
Extra butterscotch topping, for decorating

Frosting:
1 stick unsalted butter, softened
1/3 cup butterscotch topping
1 Tbsp cream soda
1 lb powdered sugar

Preheat oven to 350 degrees
Grease and flour two 8" pans.
In a medium bowl, whisk together the flour, baking soda, and baking powder.
In a large bowl, cream together the butter and sugars.
Add in the eggs, vanilla, milk, butterscotch topping, and cream soda.
Add the dry ingredients half at a time, beating until smooth.
Pour into the prepared pans.
Bake 30-35 minutes or until a knife inserted in the center comes out clean.
Cool completely before frosting.

To make the frosting, beat together the butter, butterscotch, and cream soda.
Add in the sugar and beat until smooth.
Decorate the cake as desired.
Drizzle with extra butterscotch topping!

2 comments:

  1. I'm so glad that you all enjoyed the cake!! And don't worry, I probably would have done the same thing with the frosting - I think I mentioned that I made 6" cakes, so if you made 8" ones, you may have needed a little more (maybe 1 1/2 times the recipe). I'll make sure to make that more clear in my recipe. Still, I'm glad it turned out! :-)

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