Oh my goodness, let me tell you about this butterbeer cream cake! Inspired by the enchanting butterbeer drink from the wizarding world, this cake is a delightful treat that brings a bit of magic to any gathering. Picture layers of moist, buttery cake infused with the rich flavors of butterscotch, topped with fluffy whipped cream that’s as dreamy as it sounds. It’s the perfect dessert for birthdays, holidays, or whenever you need a little extra sweetness in your life. Trust me, once you take a bite, you’ll feel like you’re sipping on that famous drink, and you’ll want to share this recipe with everyone you know!
Ingredients for Butterbeer Cream Cake
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch sauce
- 2 cups whipped cream
How to Prepare Butterbeer Cream Cake
Preparing the Batter
Let’s get this party started! First things first, preheat your oven to 350°F (175°C). While that’s warming up, grab your mixing bowl and cream together the softened butter and sugar. You want this to be light and fluffy, so take your time—about 3-4 minutes should do the trick! Next, add in those glorious eggs one at a time, mixing well after each addition to keep everything nice and combined. Now, pour in the buttermilk and vanilla extract and give it another good mix.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually, and I mean gradually, add this dry mixture to your wet ingredients. You want to mix until just combined—no overmixing here! Finally, fold in that scrumptious butterscotch sauce; it’s what makes this cake sing!
Baking the Cake
Now that your batter is ready, it’s time to get it into the pans! Make sure you’ve greased and floured two 9-inch round cake pans. Divide the batter evenly between the two pans and give them a little shake to settle. Pop those beauties into the preheated oven and bake for about 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean—no gooey batter here! Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting and Serving Suggestions
Once your cakes are completely cooled, it’s time for the fun part—frosting! Spread a generous layer of whipped cream on top of one cake layer, then gently place the second layer on top. Finish it off by frosting the top and sides with more whipped cream. Drizzle that luscious butterscotch sauce all over for an extra touch of sweetness. Wow, right? For serving, I love to add a sprinkle of cinnamon or even some caramel drizzle for a bit of pizzazz. Enjoy this magical creation with friends, or keep it all to yourself—no judgment here!
Why You’ll Love This Recipe
- Quick and easy preparation, perfect for any skill level
- Delightfully moist cake bursting with rich butterscotch flavor
- Impressive enough for gatherings and celebrations
- Perfectly paired with fluffy whipped cream for a dreamy finish
- Kids and adults alike will be enchanted by this magical dessert
Tips for Success with Butterbeer Cream Cake
Alright, let’s make sure your butterbeer cream cake turns out absolutely magical! First off, ingredient temperature is key—using room temperature butter and eggs helps everything blend together beautifully, giving you that light and fluffy texture we all love. If you want to add a little twist to the flavor, consider mixing in a pinch of cinnamon or even a splash of rum extract for that extra kick! Trust me, it’ll elevate the butterscotch flavor to new heights.
Now, when it comes to storage, keep your cake covered in the fridge to maintain its freshness and flavor, especially since it’s frosted with whipped cream. You can even make the cake layers ahead of time and frost them just before serving. This way, you’ll save time and impress your guests with a deliciously fresh dessert. Enjoy your baking adventure!
Nutritional Information for Butterbeer Cream Cake
Here’s the scoop on the nutrition for each slice of this delightful butterbeer cream cake! Keep in mind that these values are estimated and can vary based on specific ingredients used. Each slice contains approximately 350 calories, with 18 grams of fat, including 11 grams of saturated fat. You’ll also find about 3 grams of protein and 45 grams of carbohydrates, along with 25 grams of sugar. It’s a sweet treat, so enjoy every bite, and don’t hesitate to share it with friends!
FAQ About Butterbeer Cream Cake
Can I substitute the buttermilk?
Yes, if you don’t have buttermilk on hand, you can easily make your own! Just mix one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for about 5 minutes. This will give you a similar tangy flavor and acidity that helps the cake rise beautifully.
How should I store any leftovers?
Keep your leftover butterbeer cream cake covered in the refrigerator. It should stay fresh for about 3-4 days. If you want to keep it longer, you can freeze the cake layers wrapped tightly in plastic wrap, and they’ll last for up to 2 months. Just thaw them in the fridge before frosting and serving!
Can I add nuts or chocolate to the cake?
Absolutely! Feel free to fold in some chopped pecans or chocolate chips into the batter for an extra layer of flavor and texture. Just remember to adjust baking time slightly if you’re adding a lot of extra ingredients.
What can I do if I want a lower-sugar version?
If you’re looking to cut back on sugar, you can use a sugar substitute that measures cup-for-cup like erythritol or stevia. Just be aware that the texture might vary a bit, but it should still be delicious!
Can I make this cake ahead of time?
Definitely! You can bake the cakes a day ahead and store them wrapped in plastic wrap at room temperature. Just frost them the day you plan to serve for the best texture and freshness!
Call to Action
I’d love to hear about your adventures in making this butterbeer cream cake! If you try it out, please leave a comment below and let me know how it turned out. Don’t forget to rate the recipe and share your photos—nothing makes me happier than seeing your delicious creations! You can also share this recipe with your friends on social media, so they can enjoy a slice of magic too. Happy baking!
Imprimer
Butterbeer Cream Cake: 5 Ways to Create Sweet Magic
- Temps Total: 50 minutes
- Rendement: 12 servings 1x
- Alimentation: Végétarien
Description
A delightful cake inspired by the famous butterbeer drink.
Ingrédients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch sauce
- 2 cups whipped cream
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in buttermilk and vanilla extract.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in butterscotch sauce.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in pans for 10 minutes, then remove from pans to cool completely.
- Once cooled, frost with whipped cream and drizzle with extra butterscotch sauce.
Notes
- For best results, use room temperature ingredients.
- You can add a pinch of cinnamon for extra flavor.
- This cake can be made ahead and stored in the fridge.
- Serve chilled for a refreshing taste.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 25g
- De Sodium: 180mg
- La graisse: 18g
- Graisses Saturées: 11g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 1g
- La protéine: 3g
- Le taux de cholestérol: 65mg
Mots-clés: butterbeer cream cake, dessert cake, butterscotch cake
