HARRY POTTER BUTTERBEER CAKE (BUTTERSCOTCH CAKE WITH MARSHMALLOW TOPPING)
from Cake by Courtney
Inspired by the Butterbeer frozen drink treat at Harry Potter Land at Universal Studios - It's three Butterscotch cake layers with butterscotch frosting, caramel butterscotch drip and topped with marshmallow cream.
Butterscotch was first named in 1817 in Doncaster, England by Samuel Parkinson. He had begun making the candy earlier under the name of buttery brittle toffee. The company that produced the candy received the Royal Seal of Approval for their highly demanded export.
Though it is considered merely a flavor today, butterscotch was historically a hard candy created with brown sugar and butter. Some recipes will include vanilla, syrup (particularly for sauces), cream, salt, and even lemon. The coveted original recipe was discovered in 2003 by a businessman in Doncaster (the original company stopped production in 1977) and is still being used today by particular businesses.1
The suffix “scotch” means “to cut”. When sugar or candy is hot it’s difficult to get a clean break, so one must score it while warm to facilitate getting a clean edge later.
Today butterscotch is considered a flavor, much like caramel. Made famous at soda fountains by accompanying banana splits, butterscotch sauce has been an American favorite since the 1950’s.
Here is the recipe:
INGREDIENTS
FOR THE CAKE
12 tablespoons (169.5 g) unsalted butter room temperature
1 3/4 cups (350 g) granulated sugar
4 large egg whites room temperature
1 large egg room temperature
1 cup (240 g) buttermilk room temperature
3 teaspoons (12.6 g) LorAnn Oils Butterscotch flavoring
3 cups (345 g) cake flour
1 tablespoon plus 1 teaspoon (16 g) baking powder
3/4 teaspoon (4.2 g) salt
FOR THE FROSTING
2 cups (452 g) unsalted butter slightly chilled
6 cups (750 g) powdered sugar measured and then sifted
1 teaspoon (4.2 g) pure vanilla extract
3 teaspoons (12.6 g) LorAnn Oils Butterscotch flavor
2 tablespoons (28.8 g) heavy whipping cream
FOR THE DRIP
1 cup (150 g) butterscotch baking chips
2/3 cup (200 g) store bought butterscotch or caramel sauce
FOR THE FLUFF
3 egg whites room temperature
1/4 teaspoon (1.4 g) salt
1/3 cup (67 g) sugar
1 cup (300 g) light karo syrup
2 tablespoons (29.5 g) water
1 tablespoon (13 g) vanilla bean paste or clear vanilla extract
INSTRUCTIONS
FOR THE CAKE
Preheat your oven to 350 degrees F. Prepare three 8-inch or four 6-inch round cake pans by spraying each pan with non-stick spray, covering the bottom of each pan with parchment paper and spraying the parchment paper with non-stick spray as well. Set aside.
In a medium bowl, combine the cake flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Mix on medium speed until light and fluffy, about 2 minutes.
With the mixer on medium speed, add the egg whites and whole egg one at a time, mixing for about 30 seconds and scraping down the sides of the bowl between each addition. Add the butterscotch flavor and then turn the mixer to medium-high and beat for another 3 to 5 minutes until the batter has lightened in color and is fluffy in texture
Turn the mixer to low speed and gradually add the dry ingredients and buttermilk alternately, starting and ending with the dry ingredients. Mix until incorporated, only about 20 seconds.
Scrape down the sides of the bowl and mix on low for another 10 to 20 seconds.
Divide batter evenly between the pans, about 16 oz. of batter in each 8-inch pan or 12 oz in each 6-inch pan. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it.
Let the cakes cool in the pans for 10 minutes and then invert onto wire racks to cool completely.
Level each cake layer before assembly. If you’re not using the layers right away, wrap each cake layer with plastic wrap and freeze.
FOR THE FROSTING
In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium speed for about 2 minutes, until light and fluffy.
With the mixer on low speed, slowly add the powdered sugar, followed by the vanilla, butterscotch flavoring and heavy cream.
Continue to beat the frosting on medium-high speed for an additional 5 minutes, until the mixture has lightened in color and texture.
Before frosting your cake, make sure to use a wooden spoon to beat the frosting by hand to push out any air pockets.
FOR THE DRIP
In a small microwave safe bowl, heat the butterscotch sauce for about one minute. Pour the sauce over the butterscotch chips and allow to sit for a few minutes. Stir to combine.
Let cool for a few minutes before using. The consistency of this drip is a little "sticky", so I use a spoon to pour it over the edge of my cake instead of a drip bottle.
FOR THE FLUFF
I recommend making the marshmallow cream last, near the time you’re serving the cake, so it’s fresh and stays puffy.
In the bowl of a standing mixer, whisk the eggs and salt until fluffy and frothy.
Meanwhile, heat the sugar, corn syrup, water and vanilla paste. Heat over medium flame until the sugar is dissolved and just simmering, about 5 minutes.
With the mixer on medium speed, add a tiny bit of the hot sugar mixture to the egg whites at a time. (Temper the eggs – don’t scramble the them)
Eventually, all of the sugar will be added and then turn the mixer up to high. Beat the mixture on high for about 5 minutes or until very stiff and shiny.
ASSEMBLY
Place your first cake layer, top side (leveled side) up, on a cake board. Spread about one cup of frosting on the cake layer, creating a little rim around the edges with your offset icing spatula.
Pour about ¼ cup of the drip/butterscotch caramel sauce on the frosting and spread evenly.
Place the next cake layer, also top side up, on the filling. Spread another cup of frosting on the cake layer, followed by more drip.
Place the final cake layer, top side down, on the filling and coat the entire cake with a thin coat of frosting to lock in the crumbs. Remember, this coat of frosting does not need to look pretty, It’s just a thin layer of frosting to hold the crumbs in. Freeze the cake for 10 minutes.
After the crumb coat is set, continue to frost the rest of the cake.
Using a spoon, pour the remaining butterscotch caramel sauce over the edges of the cake. Top with the marshmallow cream and enjoy!
Cake can be frozen in an airtight container for up to a week. Serve at room temperature
Here are some pictures from the bake:
Have a great day !
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