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.
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.
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!
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
INGREDIENTS FOR BUTTERSCOTCH GLAZE
Butterbeer (I found this one on Amazon, Flying Cauldron Butterscotch Beer)
Powdered Sugar, sifted
If you cannot get Butterbeer, then substitute for cream soda. If you use cream soda, use butterscotch flavoring instead of vanilla extract.
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.
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.
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.
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!
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!
More Butterbeer recipes to try: