Harry Potter Butterbeer Cake

inbloombakery.com

Mikaela Jo Smith

subheading: FOR THE BUTTERBEER CAKE:

3 cups (710 ml) butterscotch beer (cream soda will work also), Flying Cauldron Butterscotch Beer

1 ¾ cups (219 g) all purpose flour, spooned and leveled

1 ½ tsp baking powder

¼ tsp baking soda

½ tsp salt

½ cup (112 g) unsalted butter, softened

½ cup (110 g) light brown sugar, packed

¼ cup (50 g) granulated white sugar

2 eggs, at room temperature

2 tsp vanilla bean paste or extract

1 tsp butter extract

⅓ cup (66 g) butterscotch chips, melted and slightly cooled

½ cup (120 ml) buttermilk, at room temperature

subheading: FOR THE BUTTERBEER BUTTERCREAM FROSTING:

1 cup (224 g) unsalted butter, softened

pinch of salt

⅔ cup (133 g) butterscotch chips, melted and slightly cooled

1 ½ cups (195 g) powdered sugar

½ tsp vanilla bean paste or extract

½ tsp butter extract

gold and white nonpareil sprinkles (optional)

subheading: FOR THE BUTTERSCOTCH SAUCE:

¼ cup (50 g) butterscotch chips

1 ½ tbsp (22 ml) heavy cream

½ tbsp honey

Directions at inbloombakery.com

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