Harry Potter Butterscotch Cake

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Hey Harry Potter fans! If you love butterbeer, you are going to love this cake.

It’s a butterscotch cake with a browned butter frosting, and Spiced Molasses Butterscotch sauce drizzled over the top. YUM!

Of all the cakes I’ve made from scratch, this one has the best crumb.  It is fine, and soft, and delicious.  The cake itself isn’t too sweet, because I knew the frosting and butterscotch sauce were going to be sweet.  So with all those three elements combined, it’s just perfect.

And who can resist the sauce running over the edges?!  Not me!  I think it adds to the beauty , and slightly dresses up a simple cake.  Plus, there is more of that sauce between each layer of cake along with the frosting.

Harry Potter Butterscotch Cake
Harry Potter Butterscotch Cake

Ingredients

  • 2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup butter- at room temperature
  • 3/4 cup brown sugar- packed
  • 1/4 cup oil- vegetable, canola, etc.
  • 2 Tbs vanilla
  • 2 eggs- at room temperature
  • 1 cup buttermilk
  • 2 Tbs molasses

Instructions

  1. Preheat oven to 350 degrees. Line 3, 6 inch round cake pans with parchment paper, then grease and flour them. Set the pans aside. (If you only have two pans, you can bake in those two, then wash one and bake the last one separately.)
  2. In the bowl of a stand mixer, I use my whisk attachment in my Bosch, mix the flour, baking soda, baking powder, and salt- just til combined. Then add the sugar, and mix again.
  3. Add the soft butter to the flour and turn the mixer on low/ medium until the mixture is similar to sand.
  4. In a separate bowl, mix the eggs, vanilla, molasses, and oil. Add those to the flour mixture and mix on low/ medium speed until combined. Scrape down the sides of the mixing bowl with a rubber scraper. With the mixer on low, slowly add the buttermilk. Mix until smooth, scraping down the sides of the bowl when needed.
  5. Divide the batter evenly among the three cake pans. Bake 25-28 minutes, after 25 minutes -and if the cakes aren’t jiggly in the center- lightly touch the tops of the cakes and see if they spring back. If they don’t, you can test them with a toothpick to see if they are done. If they don’t spring back, bake for a few more minutes then test again.

You can find complete recipes of this Butterscotch Cake in eatitandsayyum.com

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