Butterbeer Cake using a box cake mix
Anyone familiar with Harry Potter will recognize this favorite beverage called “Butterbeer”, which I’ve used to flavor this cake. My grand-kids love it!
Baking Pan: Copper Chef Brownie Pan w lift tray & 18 section Divider
Ingredients:
Cake:
- 1 Box Yellow or Vanilla Cake Mix
- 1 Box Butterscotch Instant Pudding
- 2 Heath bars (regular size) or 16 mini bars broken up
- 3 Eggs
- 1/2 Cup butter (melted) or 1/2 Cup of olive oil
- 1 Cup crème soda
- 1/4 Cup brown sugar (packed)
Butterscotch Frosting / Drizzle:
- 1 – 16oz. can of Cream Cheese Frosting
- 2 Tablespoons Butterscotch sundae sauce
- 1/2 Teaspoon butter extract
- 1 Teaspoon vanilla extract
- Additional butterscotch or caramel sauce for drizzling
Baking Instructions:
Cake:
Preheat oven to 350°
In a large bowl, combine the cake mix, eggs, oil, crème soda, brown sugar and dry instant pudding mix.
Beat with electric mixer for 2 minutes or until combined.
Pour 1/2 batter into cake pan.
Sprinkle 1/2 the heath pieces into batter.
Pour rest of batter into pan and sprinkle remaining heath pieces on top.
Bake for 28 minutes or until a toothpick inserted near center comes out clean.
Cool completely.
Remove cake from pan using the lift out tray. Using a spatula, slide it between the cake and lift out tray. Slowly separate cake from tray. This makes it easier to remove cake pieces. Place tray in pan.
Frosting:
- 1-16oz can of cream cheese frosting or butter cream frosting.
- 2 Tablespoons butterscotch sauce
- 1/2 Teaspoon butter extract
- 1 Teaspoon vanilla extract
Set aside some additional butterscotch or caramel sauce for drizzling
Blend all the above ingredients together in a mixing bowl.
Frost cake.
Cool cake in refrigerator for 30 min. (Easier to slice thru the frosting)
After cake has cooled, using the section divider, slice the cake.
Use a fork to drizzle butterscotch sauce on top of frosting.
Now you have the perfect serving size pieces of Butterbeer cake.
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