Butterbeer Bundt Cake
Calling all butterbeer lovers! This moist and tender pound cake is packed with butterscotch flavor and covered in a butterscotch glaze that will take you straight to the world of Harry Potter. You will not believe this cake is dairy and egg-free. You can add this optional dairy-free whipped topping to give it that extra creamy Butterbeer feels.
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Butterbeer is a staple drink in the Harry Potter books by J.K. Rowling. She describes the drink as "a little bit like less-sickly butterscotch." If you've been to Universal's Harry Potter World, you've likely had a drink of a hot, cold, or frozen version of Butterbeer.
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So far, I have made Butterbeer no-churn ice cream and Butterbeer cookie recipes. Being a home baker, I had to make a cake recipe! When planning the cake, I could not decide between a layered or bundt cake. I went with a bundt cake, but this can 100% be a layered cake and is on my to-do list!
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This Butterbeer cake is:
- Super moist that it doesn't need buttercream
- Tender and rich with flavor
- Covered in a butterscotch glaze
- Full of butterscotch flavor
- Topped with a delicious, whipped topping
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INGREDIENTS FOR BUTTERSCOTCH GLAZE
Dairy-Free Butter
Butterbeer (I found this one on Amazon, Flying Cauldron Butterscotch Beer)
Powdered Sugar, sifted
Vanilla Extract
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If you cannot get Butterbeer, then substitute for cream soda. If you use cream soda, use butterscotch flavoring instead of vanilla extract.
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HOW TO MAKE BUTTERSCOTCH GLAZE
- In a saucepan, heat the butter and butterbeer/cream soda until the butter is completely melted.
- Add vanilla extract/butterscotch flavoring and mix.
- Remove from heat and sift in powdered sugar. Do not skip sifting, as you could end up with sugar clumps in your glaze.
- Place in a sealed container and refrigerate for a few hours or overnight.
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To make the homemade whipped topping for this cake, follow the link below. The whipped topping is optional but highly recommended to add the cream to the Butterbeer.
Homemade Dairy-Free Whipped Topping
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HOW TO MAKE BUTTERBEER BUNDT CAKE
- Preheat oven to 325 degrees F, spray a bundt pan with oil, and lightly dust with flour.
- Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. Set aside for later use.
- Measure the dairy-free milk and add vinegar to it. Lightly mix and allow to sit. This is your dairy-free buttermilk mixture.
- Using a stand mixer, beat sugar and butter until light and fluffy.
- Add vegetable oil and continue mixing.
- While the previous steps are mixing, in a separate bowl, measure out the aquafaba and whip using a hand mixer until thick and foamy.
- Add the aquafaba, vanilla extract, and butterscotch flavoring. Mix for another 2 to 3 minutes. The batter will become very light and creamy.
- Add the butterbeer or cream soda and mix for another minute.
- Mix on low at this point. While alternating, add 1/3 of the flour mixture to the batter and continue mixing on low. Add 1/2 of the buttermilk, then another 1/3 of the flour mixture. Add the remaining buttermilk and then the last of the flour mixture. Mix until no streaks of flour remain.
- Pour into greased bundt pan and bake for 50 to 60 minutes or until a toothpick comes out clean.
- Remove from oven and allow to cool for 30 minutes before turning over to finish cooling.
- When ready to serve, top with glaze and optional whipped topping.
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This bundt cake recipe is to die for and my husband's new favorite! I had to make him stop eating; it was THAT good!
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This cake's components, from the tenderly moist cake, the sweet butterscotch glaze, and the flavorful whipped topping, make this cake the ultimate Butterbeer Bundt Cake!
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More Butterbeer recipes to try: