Butterbeer Cake (Print-Friendly Version)

Fluffy butterbeer-filled cake stacked with butterscotch icing and topped off with rich sauce.

# Ingredients List:

→ Butterbeer Cake

01 - 1/2 cup buttermilk at room temp
02 - 1/3 cup butterscotch chips melted and cooled a bit
03 - 1 teaspoon butter extract
04 - 2 teaspoons vanilla bean paste or plain ol’ vanilla
05 - 2 large eggs left out to warm up
06 - 1/4 cup regular sugar
07 - 1/2 cup light brown sugar packed down
08 - 1/2 cup unsalted butter left out to soften
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon baking soda
11 - 1 1/2 teaspoons baking powder
12 - 1 3/4 cups all-purpose flour
13 - 3 cups butterscotch beer or cream soda

→ Butterbeer Buttercream Frosting

14 - Gold and white nonpareils (for fun, optional)
15 - 1/2 teaspoon butter extract
16 - 1/2 teaspoon vanilla bean paste or vanilla
17 - 1 1/2 cups powdered sugar
18 - 2/3 cup melted butterscotch chips, cooled a bit
19 - pinch of salt
20 - 1 cup unsalted butter, softened

→ Butterscotch Sauce

21 - 1/2 tablespoon honey
22 - 1 1/2 tablespoons heavy cream
23 - 1/4 cup butterscotch chips

# Detailed Cooking Steps:

01 - Start by pouring your butterscotch beer or cream soda in a big pot. Cook it on medium until you’ve only got about half a cup left. Let it sit so it’s barely warm before anything else.
02 - Kick the oven on to 350°F. Grease a 9x9 metal pan and line it with parchment paper. Set it aside.
03 - Grab a medium bowl and mix all the flour, baking powder, baking soda, plus salt. Put it nearby for later.
04 - Toss the soft butter, brown sugar, and regular sugar into a big bowl. Use your mixer to whip until pale and fluffy, takes about a minute or two.
05 - Add eggs, vanilla, and butter extract into the sugar-butter mix. Beat on medium so it lightens up. Next, pour in the cooled butterscotch beer and the melted chips. Mix till it all looks even.
06 - Keep your mixer on low. Go back and forth adding dry mix and buttermilk to the wet stuff. Scrape the sides so it all blends and looks smooth.
07 - Pour the batter into your waiting pan. Pop it in the oven for about 27 to 31 minutes. You’ll know it’s done when a toothpick comes out clean. Once baked, let it finish cooling right in the pan on a wire rack.
08 - Take your softened butter and a sprinkle of salt and whip on high, at least 5 minutes until fluffy. Add the melted butterscotch chips. Sift in your powdered sugar, mix slow at first, then fast till fluffy. Mix in vanilla and butter extract until it’s all combined and creamy.
09 - Dump the butterscotch chips and heavy cream into a bowl that’s microwave-safe. Heat 30 to 45 seconds—stir so it’s smooth. Warm it longer if you need to. Add honey at the end and let cool a little.
10 - Lift your cooled cake out of the pan using the parchment. Put it on your favorite plate. Slather plenty of frosting on, then spoon on the butterscotch sauce and give it a little swirl. If you want, sprinkle some gold and white nonpareils. Cut and share!

# Helpful Hints:

01 - If the butterscotch beer is too hot, it’ll mess up your batter—let it cool off. Make sure your butterscotch chips are nice and melted, but not so hot they cook the batter while you mix.

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