This Harry Potter Butterbeer Poke Cake is a magical, sweet, and comforting dessert every witch, wizard, and muggle will love!
When Harry Potter and the Deathly Hallows Part II came out back in 2011, I was of course excited to see it, but my heart also ached over the fact that this wonderful story that I grew up with was coming to a close.
So obviously, I was overjoyed when they announced that Fantastic Beasts and Where to Find Them would be coming to theaters. And even more so when they announced it would be a 5-part story!
Now, butterbeer was a staple in the Wizarding World over in the UK, and maybe it won’t be as common in America, but we’really all still going crazy over it anyway. And maybe if we’re lucky, the new film will let us in on even more delicious foods from the Harry Potter Universe.
The only thing that I was bummed about, was that I’ve always gone to the midnight showings of the Harry Potter films, but this time, I’m in an airport in Tel Aviv waiting to go back home.
Maybe I’ll be able to convince my us and to take me to the IMAX this weekend to see it, if I don’t just sleep straight through the weekend because I’m THAT exhausted from exploring Jerusalem all week at a breakneck pace!
This recipe was adapted from my Butterbeer Cupcakes that you guys have gone crazy for this past year. You’ve also been a little in love with my Kahlua Chocolate Poke Cake and I thought, hey, that could be a delicious concept.
And I was right!
You will love the soft sweet cake and creamy frosting loaded up with hints of butter, vanilla, butterscotch, and toffee!
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Harry Potter Butterbeer Poke Cake
- 2 cups all-purpose flour
- 1 cup light brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 3 large eggs
- ½ cup vegetable oil
- 1 tsp imitation butter extract
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup cream soda
- 1 cup Heath Bits of Brickle Toffee Bits not the ones with chocolate
- 14 ounce can sweetened condensed milk
- Butterscotch sauce or syrup
- Preheat oven to 350 degrees F. Spray 9×13-inch pan with cooking spray and set aside.
- Combine flour, sugar, baking soda, baking powder, and salt in a medium sized bowl and stir with a whisk until well mixed and smooth.
- In a large bowl or stand mixer fitted with a whisk attachment, beat together the eggs, oil, extracts, and buttermilk.
- Beat in the dry ingredients and the cream soda, alternating between the two until batter is smooth. Mix in the toffee bits.
- Pour batter into the prapared baking pan and bake for 25 to 30 minutes until top center of the cake springs back when touched. Allow to cool for 45 minutes.
- Poke holes all over the cake by using the handle of a wooden spoon, pour sweetened condensed milk in the holes, making sure to cover the whole cake, use a rubber spatula to spread. Allow to set for 30 to 45 minutes.
- Make 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. Spread frosting onto the cake and finish with butterscotch sauce and sprinkles.
- The cake should be stored in the fridge if not consuming within a few hours of frosting.
- If making cake ahead of time, I would recommend only doing up to the sweetened condensed milk portion of the recipe and then making and adding the frosting and toppings as close to serving as possible.