Delectably Creative Treats

Butterbeer Cream Cake…For Only The Finest Of Wizards

Butterbeer Cream Cake…For Only The Finest Of Wizards

on Aug 6, 2014 |

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There is a BIG benefit, besides weather, to live in Orlando, Florida…theme parks! We basically have multiple “large and famous playgrounds” only minutes from our home. Universal Resort sports amazing Harry Potter attractions, goodies, and alternate worlds. It was at Universal Islands Adventure, that we had our first addicting sip of Butterbeer. Of course, if you didn’t know, Butterbeer is from the series of “Harry Potter” books. Butterbeer at Universal is served as a cold beverage or a frosty slushy drink. This stuff is SO good, especially when you are sitting in lines in the 100+ degree heat! Butterbeer resembles butterscotch and vanilla cream soda. It has a very smooth flavor and delightfully reminiscent of a butterscotch sundae. Ever since my eldest had one sip, she has become obsessed with this stuff! I have posted before about this infatuation and how Gracie won Kellogg’s Rice Krispies contest for creative kids with her Butterbeer bites. Harry Potter fans can be magically transported into Hogsmeade by drinking this cold concoction. My quest to serve Gracie some of the best Butterbeer desserts has NOT been an easy one!

 

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Butterscotch is a very strong flavor and can overpower others when present in large amounts. It was a fine process to create a cake resembling Butterbeer. I wanted to definitely taste the creamy, vanilla flavor behind the initial taste of butterscotch. This cake is a lot of fun transformed into cupcakes, in fact it was a top seller on my food truck. My simple Big Boy Vanilla Cake is filled with a creamy butterscotch filling. Then frosted with my light, fluffy, and Luscious Vanilla Buttercream. The cake is beautifully drenched with butterscotch sauce and a homemade vanilla cream sauce!

When making Butterbeer Cream Cake into cupcakes, you will fill the center of each with my butterscotch cream, frost, drench, and then top with an adorable striped straw! Seriously, this is one of my favorites, flavor-wise and visually.

 

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Although you can’t tell by the photos, this Butterbeer Cream Cake is only a 4″ circular cake. I have enjoyed making these little beauties because they eliminate any leftovers (although, I’m embarrassed to say, there are usually are none). Last night after walking in the door, my husband devoured half of this cute Butterbeer Cream Cake before he even sat down for dinner! It’s really THAT good. It may look as if you have slaved all day in the kitchen, but it really isn’t all that difficult to make. We will be whipping up Big Boy Vanilla cake, homemade Butterscotch Cream filling, and a scratch vanilla cream sauce. The butterscotch topping is that wonderful store bought sundae sauce down the ice cream isle!

 

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Let me just take a moment to talk about this vanilla cream sauce. This stuff is amazing, like drink-it-by-the-gallon good! My recipe I created for the creamy sauce makes a bunch, so you can plan on using the extras for just about anything! Vanilla cream sauce reminds me of melted vanilla, soft serve ice cream. My pretty little ladies would just ladle large amounts in their mouths, if mommy didn’t have eyes in the back of her head.

Let’s get to baking…

 

Butterbeer Cream Cake

Yields: 4-4″ cakes

 

 

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Ingredients:

For the cake:

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/4 cup instant vanilla pudding (half the box)

2 eggs

1 tsp pure vanilla extract

1 cup buttermilk

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups cake flour (presifted at least 4 times BEFORE measured)

 

Directions:

For Big Boy Vanilla Cakes you can refer to this previous post for pictures.

 

1. Preheat oven to 375 degrees. Prepare cake pans with nonstick baking spray.

2. Presift your cake flour at least for times in a separate bowl. This is CRUCIAL that you ONLY use CAKE FLOUR!!!!! Otherwise, your cake will be dense and dry. Measure 2 cups of cake flour after you have sifted at least 4 times and it becomes very airy and silky. (There is a huge difference between self-rise flour and cake flour. Please be sure your box says “cake flour”).

3. With the measured cake flour in a sifter, add baking powder, baking soda, and salt. Sift together in a bowl and set aside for later use.

4. Using an electric mixer, beat butter on high until smooth and creamy.

5. Add sugar mix on medium-high to high for at least 2 minutes until fluffy and light in color. (This is critical to making your cake fluffy with lots of tiny holes). Scrap sides.

6. Mix in vanilla pudding. Scrap sides.

7. Mix in eggs, then add vanilla. Scrap sides.

8. Starting with dry mix, slowly add a small amount at a time into the wet batter. Then alternate with the buttermilk. Continue alternating dry with buttermilk until you end with the dry ingredients.

 

ANOTHER CRITICAL MOMENT: DO NOT OVERMIX!!!!!!! Over mixing at this point causes gluten to form and then your cake will shrink.

AS SOON AS YOU NO LONGER SEE WHITE FLOUR, STOP MIXER AND INCORPORATE THE REST BY HAND. MAKE SURE TO SCRAP SIDES AND BOTTOM.

 

9. After batter is thoroughly mixed, fill each cake pan with 1 cup of batter ( for 4inch circle). Pick up and drop the cake pan a couple of inches from the counter top to allow the large air bubbles to escape.

10. Bake 18-22 minutes until tops are domed and tops are a light golden brown. Top should also spring back when pushing in gently with finger.

11. Allow to cool in pan about 5-10 minutes then move to freezer so it will be easy to assemble and frost.

 

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Vanilla Cream Sauce

 

Ingredients:

1/2 cup water

1/2 cup half and half

1/2 cup granulated sugar

1 tbsp cornstarch

1/2 tbsp clear imitation vanilla extract (I love McCormicks)

2 tbsp salted butter

 

Directions:

1. In a medium pot, bring half & half and water to a boil on medium high heat.

 

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2. Stir constantly to prevent burning. Stir in cornstarch and sugar. Mix well and bring back to a boil. Cook 2-3 minutes or until mixture becomes thick.

 

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3. Remove from heat and add salted butter and vanilla.

 

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4. Mix well and allow to cool before use.

 

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5. I keep mine in a squeeze bottle for easy pouring. Keep refrigerated in an air tight container for weeks.

 

Butterscotch Cream Filling

 

Ingredients: 

1 cup softened cream cheese

1/2 cup instant butterscotch pudding (1 box)

1 container of whipped dessert topping (thawed)

 

Directions:

1. In an electric mixer beat cream cheese until smooth.

2. Add in instant pudding and beat until smooth and well mixed.

 

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3. Slowly stir in the thawed dessert topping.

 

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4. Place in piping bag with tip or ziplock bag and snip off end.

 

 

Luscious Vanilla Buttercream

 

Ingredients:

2 sticks salted butter, softened

1 cup vegetable shortening

1 tbsp of clear imitation vanilla extract (McCormick has THE BEST vanilla flavor for this)

6 cups of powdered sugar

 

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Directions:

1. In an electric mixer, beat butter and vegetable shortening until smooth and creamy.

2. Mix in clear vanilla.

3. Slowly stir in one cup of powdered sugar at a time.

4. Beat on medium high about 2 minutes for buttercream to become more airy and fluffy.

5. Place in a piping or ziplock bag.

 

 

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Assemble

 

You will require one bottle of butterscotch topping sauce from this point on. It is available at your grocer’s ice cream supply section.

1. Remove cakes from freezer. Using a cake layer cutter or serrated knife, slice off the top dome of cakes.

2. As I previously taught you how to assemble a layered cake, dampen a paper towel and place it under a small cake board so it will help hold it in place while frosting. Place a dollop of vanilla buttercream in center of board to hold cake down like glue.

3. Place bottom layer of cake. Squeeze store bought butterscotch sauce over the top and spread.

 

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4. Leaving about 1/3rd of an inch edge bare, fill the center of the cake with the butterscotch filling.

 

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5. Squeeze and spread butterscotch sauce over the sliced top of other cake layer. Flip so butterscotch sauce side is touching the filling.

6. Crumb coat cake with a thin layer of vanilla buttercream. Place cake back in freezer about 15-20 minutes.

 

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7. Remove frozen cake. Frost with thicker layer of vanilla buttercream. After frosting is placed remove the dampened paper towel because it is going to be impossible to move after this point.

 

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8. Heavily cover top of frosted cake with store bought butterscotch sauce. It will drip down the sides and look amazing!

 

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9. With your vanilla sauce in a squeeze bottle or a ziplock bag with the end snipped off, zigzag vanilla sauce on top of butterscotch sauce layer.

 

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One 4″ Butterbeer Cream Cake will feed 6 people nice sized slices.

 

Whether you are a butterscotch lover or a die-hard Harry Potter fan, you are certainly going to adore my Butterbeer Cream Cake. It isn’t overly sweet and the cake is certainly a show-stopper. You will probably have to make double the batch for a party, because the Butterbeer Cream Cake will magically disappear before your eyes. XOXO

 

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