Ingredients for House Gryffindor Butterbeer Cakes
- Nonstick Cooking Spray
- White Cake Mix
- 1 teaspoon butterscotch extract
- Food Coloring
- 6 oz yellow candy melts
- Cake
- 1/4 cup butterscotch syrup
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- A pinch of salt
- 1 cup heavy whipping cream
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How to Make House Gryffindor Butterbeer Cakes
- **Make the Butterbeer Cake:** Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1/2 cup (1 stick) unsalted butter, softened, 4 large eggs, 1 cup milk, and 1 teaspoon vanilla extract.
- Beat with a hand mixer or stand mixer fitted with a paddle attachment on medium speed for 5 minutes until thoroughly combined.
- Turn off mixer and stir in 1 teaspoon butterscotch extract and a few drops of red gel food coloring until desired color is achieved (a light golden-red).
- Pour batter into the prepared baking sheet and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool completely in the pan.
- Use a 3-inch round cookie cutter to cut out 12 rounds of cake.
- Cut each round in half horizontally to create 24 cake layers, approximately 1/2 inch tall.
- **Prepare the Butterbeer Syrup:** In a small bowl, whisk together 1/4 cup butterscotch syrup with 1 tablespoon hot water until smooth.
- Brush the tops of each cake layer with the butterbeer syrup and set aside.
- **Make the Gryffindor Decorations:** Melt 6 oz yellow candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth. Transfer to a piping bag fitted with a small writing tip.
- Pipe 4 lightning bolts onto parchment-lined baking sheets. Repeat with 6 oz black candy melts, piping 4 pairs of eyeglasses. Refrigerate until set.
- **Make the Frosting:** In a large bowl, beat together 8 oz cream cheese (softened), 1/2 cup powdered sugar, 1 teaspoon butterscotch extract, and a pinch of salt until fluffy.
- In a separate bowl, beat 1 cup heavy whipping cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in three additions.
- Transfer about 1/4 of the frosting to a piping bag fitted with a star tip (Ateco #826).
- Add 1 teaspoon yellow food coloring to the remaining frosting and gently fold to combine. Transfer to a piping bag fitted with a round tip (Ateco #806).
- **Assemble the Cakes:** Place acetate cake collars on a parchment-lined baking sheet.
- Place a cake layer in the bottom of each collar. Pipe a layer of yellow frosting, then another cake layer, another layer of yellow frosting, and a final cake layer. Repeat with remaining cakes.
- Carefully remove the acetate collars.
- Pipe a small swirl of white frosting on top of each cake and garnish with the lightning bolts or eyeglasses.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
35g
Fat
82g
Carbs
4g
