Butterbeer Cake Recipe
Tuesday, August 21, 2018
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Butterbeer Cake Recipe
I'm going to go onwards and ascribe the hold on this recipe on the fact that I actually didn't try Butterbeer until rattling fresh. In fact, I didn't imagine I'd similar it. I don't similar butterscotch, or remove salt, or pop, so I was expecting to hate it finished and finished for its sickly sweet. I was exclusive going to to try it so I could say I had.
My foremost debut to Butterbeer was over the summer spell we were in Writer. I dragged Ryan, his dad, and his stepmom (both solon willingly than others) to the Filmmaker Brothers Studios to do the Ruin Occupy journey. Ryan and I bought one Butterbeer to share because I swore I would exclusive hump one sip of it. Souvenir inclose? Pshh, why would I need one??
Unnecessary to say, I processed half the uptake before Ryan could symmetrical change a sip of it. SO. Hot. It doesn't rattling taste similar butterscotch or remove tonic, righteous of several delicious compounding of flavours and ambrosian candy creme superior. I didn't regularize repair that it was carbonated
INGREDIENTS
Butterbeer Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 tsps baking powder
- 3.5 oz butterscotch instant pudding mix one package
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 1/4 cups cream soda clear
- 1 tsp clear vanilla extract *
- Marshmallow Frosting:
- 1 1/2 cups unsalted butter room temperature
- 4 cups powdered sugar
- 14 oz marshmallow fluff store bought or homemade
- 1 tsp clear vanilla extract
Assembly:
- butterscotch sauce
- gold sanding sugar
INSTRUCTIONS
Butterbeer Cake:
1. Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
2. In a medium bowl, whisk flour, baking powder, pudding mix, and salt until well combined. Set aside.
3. Using a stand mixer fitted with a paddle attachment, cream butter and sugars on med-high until pale and fluffy (approx 3mins).
4. Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
5. Alternate adding flour mixture and cream soda, beginning and ending with flour (3 additions of flour and 2 of cream soda). Fully incorporating after each addition.
6. Bake for about 40mins or until a toothpick inserted into the center comes out clean.
7. Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow to cool completely.
Marshmallow Frosting:
1. Beat butter until creamy. Add powdered sugar 1 cup at a time. Beat for 3 mins.
2. Add marshmallow fluff and vanilla extract and beat until fluffy (2-3mins).
Assembly:
1. Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting and spread evenly. Top with 1-2 Tbsp butterscotch sauce (optional), swirl into frosting. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
2. Use the remaining frosting to frost the top and sides of the cake. Chill for 20mins.
3. Using a teaspoon, drizzle butterscotch sauce along the top edges of the chilled cake, allowing some to drip down. Pipe dollops on the top using an Ateco 867 or Wilton 6B tip. Fill in the top of the cake with more butterscotch sauce and spread evenly. Sprinkle with gold sanding sugar if desired.
