BUTTERBEER CREAM CAKE... FOR THE FINEST WIZARDS

Butterbeer Cream Cake... For The Finest Wizards image

Julia has perfected the taste of butterbeer in cake form. This cake is a labor of love, but in the end, you get a perfectly blended flavor of vanilla and butterscotch that forms the decadent butterbeer flavor. All the finest wizards will be requesting this spell-bounding dessert. Decadent and delicious!

Provided by juliana evans

Categories Cakes

Time 55m

Number Of Ingredients 28

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Ingredients

1/2 c unsalted butter, softened
1 c granulated sugar
1/4 c instant vanilla pudding mix (about 1/2 3.4 oz box)
2 large eggs room temp
1 tsp pure vanilla extract
1 c buttermilk, room temp
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 c pre-sifted cake flour (presifted at least 4 times BEFORE measured)
FOR THE VANILLA CREAM SAUCE
1/2 c water
1/2 c half and half
1/2 c sugar
1 Tbsp corn starch
2 Tbsp salted butter
1/2 Tbsp clear imitation vanilla extract
FOR BUTTERSCOTCH CREAM FILLING
1 c cream cheese, room temperature
1/2 c instant butterscotch pudding (1 3.4 oz box)
2 c frozen whipped topping, thawed
FOR LUSCIOUS VANILLA BUTTERCREAM
1 c salted butter, softened
1 c vegetable shortening
1 Tbsp clear imitation vanilla extract
6 c powdered sugar
GARNISH
1 bottle of butterscotch topping sauce

Steps:

1. Preheat oven to 375 degrees. Prepare 2 8-inch cake pans with nonstick baking spray.
2. Presift your cake flour at least for times in a separate bowl. This is CRUCIAL that you ONLY use CAKE FLOUR!!!!! Otherwise, your cake will be dense and dry. Measure 2 cups of cake flour after you have sifted at least 4 times and it becomes very airy and silky. (There is a huge difference between self-rise flour and cake flour. Please be sure your box says "cake flour").
3. With the measured cake flour in a sifter, add baking powder, baking soda, and salt. Sift together in a bowl and set aside for later use.
4. Using an electric mixer, beat butter on high until smooth and creamy.
5. Add granulated sugar and mix on medium-high to high for at least 2 minutes until fluffy and light in color. (This is critical to making your cake fluffy with lots of tiny holes). Scrape sides. Mix in vanilla pudding. Scrape sides. Mix in eggs, then add vanilla. Scrape sides.
6. Starting with dry mix, slowly add a small amount at a time into the wet batter. Then alternate with the buttermilk. Continue alternating dry with buttermilk until you end with the dry ingredients. AS SOON AS YOU NO LONGER SEE WHITE FLOUR, STOP MIXER and mix by hand.
7. After batter is thoroughly mixed, fill each cake pan with 1 cup of batter (for 4-inch circle). Pick up and drop the cake pan a couple of inches from the countertop to allow the large air bubbles to escape.
8. Bake 18-22 minutes until tops are domed and tops are a light golden brown. Top should also spring back.
9. Allow to cool in pan about 5-10 minutes then move to freezer so it will be easy to frost and assemble.
10. For Vanilla Sauce: In a medium pot, bring half & half and water to a boil on medium-high heat. Stir constantly to prevent burning.
11. Stir in corn starch and sugar. Mix well and bring back to a boil. Cook 2-3 minutes or until the mixture becomes thick.
12. Remove from heat and add salted butter and vanilla.
13. Mix well and allow to cool before use.
14. I keep mine in a squeeze bottle for easy pouring. Keep refrigerated in an airtight container for weeks.
15. Butterscotch Cream Filling: Using an electric mixer, beat cream cheese until smooth.
16. Add in instant pudding and beat until smooth and well mixed.
17. Slowly stir in the thawed dessert topping.
18. Place in a piping bag with tip or Ziploc bag and snip off the end.
19. Luscious Vanilla Buttercream: Using an electric mixer, beat butter and vegetable shortening until smooth and creamy.
20. Mix in clear vanilla.
21. Slowly stir in one cup of powdered sugar at a time.
22. Beat on medium-high about 2 minutes for the buttercream to become more airy and fluffy. Place in a piping or Ziploc bag.
23. To assemble, remove cakes from freezer. Using a cake layer cutter or serrated knife, slice off the top dome of cakes.
24. As I previously taught you how to assemble a layered cake, dampen a paper towel and place it under a small cake board so it will help hold it in place while frosting. Place a dollop of vanilla buttercream in the center of the board to hold cake down like glue.
25. Place the bottom layer of cake. Squeeze store-bought butterscotch sauce over the top and spread.
26. Leaving about 1/3rd of an inch edge bare, fill the center of the cake with the butterscotch filling.
27. Squeeze and spread butterscotch sauce over the sliced top of other cake layer. Flip so butterscotch sauce side is touching the filling.
28. Crumb coat cake with a thin layer of vanilla buttercream. Place cake back in the freezer for about 15-20 minutes.
29. Remove frozen cake. Frost with a thicker layer of vanilla buttercream. After frosting is placed remove the dampened paper towel because it is going to be impossible to move after this point.
30. Heavily cover the top of frosted cake with store-bought butterscotch sauce. It will drip down the sides and look amazing!
31. With your vanilla sauce in a squeeze bottle or a Ziploc bag with the end snipped off, zig-zag vanilla sauce on top of the butterscotch sauce layer.