The first time my daughter Gracie tasted Butterbeer, her eyes lit up with a kind of wonder only found in childhood. We were on a family trip to Universal Studios, and everything about the place felt enchanted—the cobbled streets, flickering lanterns, and of course, the magical beverages. She held her frosty mug with both hands, savoring every sip of that golden butterscotch and vanilla cream soda potion. We didn’t know it then, but that moment would inspire one of our most beloved family desserts: Butterbeer Cream Cake.

This cake isn’t just a sweet treat—it’s a spell in dessert form. A tribute to the warmth of shared memories and the joy of entering a world filled with imagination. With moist vanilla cake layers, dreamy butterscotch cream filling, a silky vanilla buttercream, and a drizzle of butterscotch sauce, this cake captures the heart of what made that Butterbeer moment so special.

Whether you’re throwing a Harry Potter-themed party, celebrating a birthday, or simply craving a cozy dessert that feels like a hug from Hagrid himself, this Butterbeer Cream Cake brings magic to every bite.

Why You’ll Love This Recipe

• Whimsical & nostalgic: Inspired by the beloved flavors of Butterbeer from the wizarding world.
• Layered indulgence: Moist cake, creamy filling, and a dreamy buttercream.
• Party-perfect: Ideal for themed birthdays, cozy winter bakes, or family get-togethers.
• Easy to make ahead: Prepare components in advance and assemble when needed.

INGREDIENTS YOU’LL NEED:

For the Cake:

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ¼ cup instant vanilla pudding mix
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 cup buttermilk, room temperature
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 cups cake flour, sifted four times

Vanilla Cream Sauce:

• ½ cup water
• ½ cup half-and-half
• ½ cup sugar
• 1 tbsp cornstarch
• 2 tbsp salted butter
• ½ tbsp clear imitation vanilla extract

Butterscotch Cream Filling:

• 1 cup cream cheese, softened
• ½ cup instant butterscotch pudding mix
• 2 cups frozen whipped topping, thawed

Vanilla Buttercream Frosting:

• 1 cup salted butter, softened
• 1 cup vegetable shortening
• 1 tbsp clear imitation vanilla extract
• 6 cups powdered sugar

For Garnish:

• Butterscotch topping sauce, bottled

How to Make Butterbeer Cream Cake

Step-by-Step Instructions

1. Prep and preheat
Preheat oven to 375°F (190°C). Grease and flour two 8-inch cake pans or line them with parchment paper.

2. Sift and mix dry ingredients
Sift cake flour four times (yes, four—it’s key for a light crumb!). In a bowl, whisk flour, baking powder, baking soda, and salt.

3. Cream butter and sugar
Beat butter on high speed until smooth. Add sugar and beat until fluffy. Mix in pudding mix, then eggs one at a time. Add vanilla extract.

4. Combine dry and wet
Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. Mix until just combined.

5. Bake
Divide the batter between pans. Tap pans to remove air bubbles. Bake for 18–22 minutes or until a toothpick comes out clean. Cool completely.

6. Make the vanilla cream sauce
In a saucepan, boil water and half-and-half. Whisk in sugar and cornstarch until thickened. Remove from heat and stir in butter and vanilla. Cool completely.

7. Prepare the butterscotch filling
Beat cream cheese until smooth. Add pudding mix, then fold in the whipped topping. Chill until needed.

8. Whip up the frosting
Beat butter and shortening until creamy. Add vanilla. Gradually mix in powdered sugar until smooth.

9. Assemble the cake
Place one cake layer on your serving plate. Spread the butterscotch cream filling evenly. Add the second cake layer. Frost with buttercream and drizzle with vanilla cream sauce and butterscotch topping.

Helpful Tips

• Sift the flour thoroughly—it ensures an ultra-light texture.
• Chill before frosting—cool cakes are easier to handle and frost neatly.
• Make it magical—add edible glitter, gold dust, or themed toppers for extra flair.
• Customize the sweetness—adjust frosting sugar to suit your taste.

DETAILS:

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 24 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• You can refrigerate the vanilla cream sauce and use it as a drizzle for pancakes or waffles.
• This cake holds up well for celebrations—it’s sturdy, flavorful, and makes a statement on any dessert table.

NUTRITIONAL INFORMATION (Per Serving):

• Calories: ~350
• Fat: 18g
• Saturated Fat: 8g
• Carbs: 45g
• Sugars: 30g
• Protein: 3g
• Sodium: 200mg

FREQUENTLY ASKED QUESTIONS:

Can I make the cake layers ahead of time?
Yes, wrap cooled layers tightly and freeze for up to 2 months.

Can I use homemade whipped cream?
Yes, but stabilize it with gelatin or powdered sugar to maintain the texture.

What’s a substitute for buttermilk?
Mix 1 tablespoon of lemon juice or vinegar with 1 cup milk. Let sit for 5–10 minutes.

STORAGE INSTRUCTIONS:

• Refrigerate the finished cake in an airtight container for up to 3 days.
• Freeze unfrosted layers, wrapped tightly, for up to 2 months.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Vanilla Bean Brown Butter Cheesecake
• Chocolate Covered Cherry Brownie Bombs
• Butterbeer Cream Cake: A Magical Dessert for the Finest Wizards
• Strawberry Mango Cake: A Summery Slice of Joy

CONCLUSION:

Butterbeer Cream Cake isn’t just a dessert—it’s a trip down memory lane, a celebration of magic, and a love letter to sweet, cozy moments. Whether you’re a Harry Potter fan or simply love the rich flavors of butterscotch and vanilla, this cake is a heartwarming treat worth sharing. So put on your apron, channel your inner wizard, and bake up something enchanting.

Print