My parents were coming to visit last week so my family could celebrate my Mother’s birthday on Friday. I decided that I was going to try making her a 4-layer Butterbeer Cake. Of course I don’t think she has ever seen Harry Potter, but I didn’t care.. I so wanted to make this moist cream soda and butterscotch infused cake regardless!
Gluten Free Butterbeer Cake
- 4 cups all-purpose gluten free flour
- 2 cup light brown sugar
- 2 tsp baking soda
- 2 tsp baking powder
- 4 tsp xanthan gum
- 1 tsp salt
- 8 large eggs
- 1 cup corn oil
- 2 tsp imitation butter extract
- 2 tsp vanilla extract
- 1 cup heavy cream
- 4 Tbsp Buttermilk Powder
- 1 cup cream soda
- 1 – 8oz bag Heath Toffee Bits
- ¾ cup butterscotch chips
- ½ cup heavy cream
- 4 cups heavy cream
- 2/3 cup butterscotch instant pudding mix, dry (1 small 3.4 oz box)
- 1-½ cup confectioners’ sugar
- 1 Tbsp imitation butter extract
Preheat oven to 350 degrees F.
Grease two 8″ cake pans.
Combine flour, baking soda, baking powder, xanthan gum and salt in a large sized bowl or stand mixer. Mix until smooth.
In a large bowl or stand mixer fitted with a whisk attachment, beat together the eggs, oil, vanilla and butter extracts, cream, buttermilk powder and brown and white sugar.
Beat in the dry ingredients and the cream soda, alternating between the two until batter is smooth.
Mix in the toffee bits.
Pour batter 2/3 full into each greased cake pan and bake for 35-45 minutes until toothpick comes out with wet crumbs; let cool.
While cake is baking, make the sauce by placing the butterscotch chips in a small metal bowl and heating the heavy cream in a small saucepan over medium heat.
Bring cream to a simmer, then pour it over the butterscotch chips. Let set for 3-4 minutes – whisk cream and chips together until a rich sauce forms. Transfer to the fridge to cool and thicken for about 30 minutes.
Prepare frosting by combining all ingredients in a large bowl or stand mixer fitted with a whisk attachments and beat on medium-high for about 3-4 minutes until a light and fluffy frosting forms. Transfer frosting to a pastry frosting bag or to a dessert decorating tool.
Remove sauce from the fridge.
Decorate the cake as desired with frosting and then drizzle sauce over top of cake.
Adapted from Sugar & Soul‘s Butterbeer Cupcake recipe.